In a large mixing bowl, add the garlic, soy sauce, olive oil, oregano and lemon juice and mix well.
4 cloves garlic, ¼ cup dark soy sauce, ¼ cup olive oil, 1 tsp dried oregano, 1 medium lemon
Chop the chicken thighs into pieces similar in size to the peppers. Add the chicken and peppers to the mixing bowl and mix well so the marinade covers everything.
2 lbs chicken thighs, 1 large yellow bell pepper, 1 large red bell pepper, 1 large green bell pepper
Cover with clingfilm/plastic wrap and place in the fridge for at least 2 hours.
Place the wooden skewers into a bowl of water to prevent burning when cooking.
Turn on your grill to a medium to medium high heat. While it is heating up add the chicken and pepper slices onto the wet skewers.
Lightly oil the grill tray and place the skewers on the tray.
Place the tray under the grill turning over after about 6 minutes for a further 6 minutes or until the chicken is fully cooked.
If you are cooking on a bbq, then lightly oil the bbq grate and place the skewers on turning every few minutes until fully cooked. Use the leftover marinade to baste the chicken every turn.