Cut each chicken thigh into 8 pieces, put into a bowl and combine with the rub and the oil.
Set aside to marinate for 30 mins or overnight.
Thread the chicken onto skewers, adding a couple of fennel wedges on to each skewer.
Season with salt and pepper and grill on a bbq over a medium heat for 6 mins on each side.
Chop the fennel fronds, and scatter over the kebabs.
500g chicken thighs
1 tablespoon vegetable oil
1 packet Wild Fennel chicken rub
1 large fennel bulb, cut into wedges, fronds reserved