Place the first four ingredients in a bowl; add the chicken and toss to coat. Marinate in the fridge 2 to 3 hours. Soak 8, 6-inch wooden skewers in cold water while the chicken marinates. (If you can not find the shorter skewers, cut the longer ones in half.) Divide and thread the chicken and green onions among the skewers. Preheat your grill to medium-high. Place the remaining marinade in a small saucepan and bring to a simmer. Then reserve on low heat. Grill the chicken, lightly oiling the surface first if prone to sticking, 3 minutes on one side. Turnover and baste with the heated marinade. Cook 3 minutes on the other side, or until cooked through.