1. Combine marinade ingredients in a bowl and toss chicken through marinade. Cover with plastic wrap and refrigerate for at least 30 minutes or a few hours if possible.

  2. Remove chicken from refrigerator and thread chicken onto 8 metal skewers. Don't overcrowd the skewers.

  3. Heat a barbeque grill plate or frying pan until hot. Cook chicken skewers for approximately 4 minutes each side. When cooked, remove from barbeque and arrange on a serving plate. Squeeze a few lime wedges over chicken, cover with foil and allow meat to rest for 5 minutes. 

  4. To serve, place a small bowl of aioli on the serving plate with the chicken skewers, and scatter with remaining lime wedges. Serve with a chilled glass of Rosemount, pairing with a seasonal variant.