Kabobs are favorites on the grill and for chicken kabobs, we recommend white breast meat, cut from boneless, skinless meat.
Combine the lemon juice, thyme, garlic, and a generous amount of pepper in a bowl, stirring well. Put the chicken breasts in a shallow glass or ceramic bowl and pour the marinade over them, turning to coat. Cover and refrigerate for at least 1 hour and as long as 6 hours.
Prepare a charcoal or gas grill for medium-high indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
Lift the chicken from the marinade. Discard the marinade. Grill the chicken breasts skin side up with indirect heat for 15 to 20 minutes, turning with tongs several times, until they reach an internal temperature of 165°F . Serve immediately.