Chicken - Garlic Balsamic Chicken Kebabs

By á-47

Ingredients

• 1/4 cup olive oil
• 1/4 cup whilte balsamic vinegar
• 1/4 cup dry white wine
• 1/2 tea. hot sauce
• 2 Tbsp. hoisin sauce
• 4 cloves garlic
• 1/2 tea. salt
• 1/2 tea. peppercorns
• 1 Tbsp. grated fresh ginger
• 1 1/4 lb. boneless, skinless chicken breasts, cut into 1" pieces
• 1 large red onion, cut into bite-size chunks

Preparation

Step 1

In a blender, combine the olive oil, vinegar, wine, hot sauce, hoisin, garlic, salt, peppercorns and ginger. Puree until smooth. Reserve half of the marinade and refrigerate it.

Pour the remaining marinade in a large bowl. Add the chicken and onions, then stir gently to coat. Cover and refrigerate for about 1 1/2 hours.

Divide the meat and onion chunks between 4 skewers (if using wooden skewers, soak them in water for 30 minutes first). Reduce the heat on one side of the grill to low. Arrange the skewers on the cooler side of the grill, then cover and cook 6 minutes, turning fruquently, or until an instant thermometer reads 165 at the center of the chicken.

Serve the skewers with the reserved marinade for dipping.