Chicken Skewers for 200

I’m catering a cocktail hour for a wedding next month and doing chicken skewers for 200 people. Any advice on how you’d do it? My plan is boneless/skinless chicken thighs that I’ll marinate, put on wooden skewers that I’ve soaked, and then maybe grill or put in the oven to cook, and then a roaster to keep warm? Do you have a better idea? I don’t want to be messing with them at service time- just want them ready to go out. I’m obviously not a professional, but very experienced in cooking for large groups of people- this is just a new dish for me to do. submitted by /u/Dapper_Blackberry585