Wash the chicken breast clean, slice it into 2 pieces, cut it into 3 pieces lengthwise and 3 pieces lengthwise per slice, and prepare it by cutting it into 2 fingers lengthwise.

Prepare onions and paprika by slicing them into the same width as chicken.

Place chicken breast-vegetables-chicken breast-vegetables in order of skewer length. When you insert a chicken, it's easy to tear or tear off if you just insert it, so it's good to fold it and insert it.

Grease a pan and bake in an oven preheated to 200 degrees for 15 to 20 minutes, or place on a low heat in a well-heated frying pan, cover with a lid, and bake back and forth until cooked. I didn't like the tip of the skewer coming out sharp, so I put it in because I liked grilled garlic, but if it's cooked in a frying pan, it might not be cooked, so adjust it.

Mix and prepare sauce ingredients while baking.

Bake the chicken 2 to 3 times in 5 minutes or so, spreading the sauce back and forth. If you apply it right away because the chicken is oily, the sauce will be diluted and not applied well. When you put the sauce on the oven, support the grill, and when you put it on the frying pan, wipe off the excess oil.