Place skewers in water overnight, or boil for 30-45 minutes.
Slice chicken breast length-wise into strips (approximately 4-6 strips).
Place chicken slices into a bowl and add a generous amount of Miesfeld’s Feather and Fowl Seasoning. Toss to coat evenly.
“Weave” one slice of chicken breast onto a skewer. Pierce the bottom of the slice of chicken folding the slice back over to skewer again. Repeat the weaving/piercing action until the entire slice is secured on the skewer. Repeat this process with the additional chicken slices.
Place skewers on the grill, turning frequently, and cook until internal temperature reaches 165 degrees F.
