In a medium bowl, whisk together the olive oil, lemon juice, and red wine vinegar until emulsified. Add the minced garlic, oregano, salt, pepper, red pepper flakes, and honey, stirring well to combine. This balanced marinade—with acidic citrus, peppery vinegar, and aromatic oregano—will penetrate the chicken and develop authentic Greek flavors. I like to whisk this vigorously for a full minute to ensure the garlic and spices are evenly distributed throughout the oil.

Add the chicken chunks to the marinade from Step 1, stirring to coat all pieces evenly. Cover the bowl and refrigerate for at least 30 minutes, though 2-3 hours is ideal for deeper flavor development. The acid in the lemon juice and vinegar will begin tenderizing the chicken while the oregano and garlic infuse it with Mediterranean character. I find that marinating longer (even overnight) doesn't hurt the texture—the acid and honey work together to keep it moist.

Remove the chicken from the marinade and thread the pieces onto skewers, leaving a small gap between each chunk to ensure even cooking and charring. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning. Preheat your grill to medium-high heat (around 400°F) or set your broiler to high. Grill the skewers for 8-12 minutes, turning every 2-3 minutes to achieve even browning on all sides. The chicken is done when it reaches an internal temperature of 165°F and has light char marks on the exterior.