Garlic-Balsamic Chicken Kebabs

By gilligan1963

Ingredients

• 1/4 cup olive oil
• 1/4 cup white balsamic vinegar
• 1/4 cup dry white wine
• 1/2 tsp hot sauce
• 2 TBL hoisin sauce
• 4 cloves garlic
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 TBL grated fresh ginger
• 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 large red onion, cut into bit-size chunks

Preparation

Step 1

In a blender, combine the olive oil, vinegar, wine, hot sauce, hoisin, garlic, salt, pepper, 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.

When the chicken is ready to cook, heat a grill to high. Oil the grates or coat them with cooking spray.

Divide the meat and onion chunks between 4 skewers. 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 frequently, or until an instant thermometer reads 165 F at the center of the chicken.

Serve the skewers with the reserved marinade for dipping.