Cut chicken lengthwise into 12 to 16 strips.
Place chicken in a resealable bag and set aside.
In a mixing bowl, combine olive oil, vinegar, lemon juice, garlic, thyme, Italian Seasoning, salt and pepper; whisk until well incorporated.
Pour the marinade over chicken and seal the bag.
Refrigerate for 2 hours, or overnight.
Remove chicken from bag and discard marinade.
Thread chicken onto wooden skewers.
Heat the grill to a medium heat.
Brush grilling surface with vegetable oil.
Place skewers on the grill, directly over heat.
Grill for 10 minutes, or until chicken is no longer pink, turning the skewers once during cooking.