For the glaze, in a small bowl whisk maple syrup, Sriracha, whiskey, Dijon mustard, orange zest and season with salt and pepper to taste. Set aside.
Next, for the chicken marinade grab a large bowl and stir together oil, whiskey, Sriracha, orange juice, thyme, salt, pepper and garlic. Then add chicken and toss well to coat. Refrigerate for 30 minutes or overnight.
Preheat grill to medium high. Thread about five to six pieces of chicken onto each skewer. Cook skewers for six minutes, turning regularly.
Brush chicken with glaze and cook, turning and brushing twice more, for four minutes or until charred and cooked through.
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