Great question — answering as the UphillTech team:
First, the comments about your question being a bit vague are correct. For example, how big are the pieces of chicken? White meat or dark? Skewering with veggies or just the chicken? Etc... I'll base my answer just on my personal experience as a cook. I did work in industry and have cooked a LOT of chicken. The short answer on what temp and for how long is: it depends. For the long answer, I offer the following advice: Keep the pieces to about half-inch chunks. Smaller will dry out easily and larger will be trickier to cook through in the center. Keep the meat and vegetables separate. Skewer the chicken by itself, leaving a small gap between each chunk. Whether you bake or broil is up to...
Full answer by Roger D: https://cooking.stackexchange.com/a/136943 (CC BY-SA 4.0).
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