Garlic-Balsamic Chicken Kebabs

By á-143

Ingredients

• 1/4 cup olive oil
• 1/4 cup white balsamic vinegar
• 1/4 cup dry whie wine
• 1/2 tsp hot sauce
• 2 tbsp hoisin sauce
• 4 cloves garlic
• 1/2 tsp salt
• 1/2 tsp whole black peppercorns
• 1 tbsp grated fresh ginger
• 625 g (1-1/4 lb) boneless skinless chicken breasts
• 1 large red onion

Details

Servings 4

Preparation

Step 1

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

2. Into a large boil, pour remaining marinade. Add chicken and onion, then stir gently to coat. Cover and refrigerate for about 1-1/2 hours.

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

4. Divide meat and onion chunks among 4 skewers. Reduce heat on one side of the grill to low. Arrange skewers on the cooler side of the grill, then cover and cook for 6 minutes, turning frequently. Serve skewers with the reserved marinade for dipping.