5 boneless, skinless chicken thighs, cut into chunks roughly 1 1/2" x 2 1/2" wide
2 gala apples, cored and cut into wedges
1 1/2 Tbsp olive oil
sea salt, to taste (sparingly!)
Heat grill to medium-high temperature.
Meanwhile, combine all ingredients in a large mixing bowl and stir to coat chicken and apple slices with the oil. Pierce middle of one apple piece with end of barbeque skewer (perpendicular to the apple piece). Add 1 piece of chicken, piercing it on both ends so that it is folded over. Add three more apple pieces and two more chicken pieces, alternating (ending with an apple piece on the end).
Grill until chicken is thoroughly cooked through, turning periodically to prevent burning.