Balsamic Chicken Kabobs

By cindygwest

Ingredients

• 1/4 cup olive oil
• 1/4 cup white balsamic vinegar
• 1/4 cup dry white wine
• 1/2 t. hot sauce
• 2 T. hoisin sauce
• 4 cloves garlic
• 1/2 t. salt
• 1/2 t. whole black peppersorns
• 1 T. grated fresh ginger
• 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 large red onion, but into bite-sized chunks

Details

Servings 4

Preparation

Step 1

1. Make the marinade. In a blender, combine olive oil, vinegar, wine, hot sauce, hoisin, garlic, salt, peppercorns and ginger. Process until smooth. Reserve and refrigerate half of the marinade.
2. Pour the remaining marinade into a large bowl. Add chicken and onions, then stir gently to coat. Cover and refrigerate for about 1 1/2 hours.
3. Heat a grill to high. Oil the grates or coat them with cooking spray. If using wooden skewers, soak in water for 30 minutes.
4. Thread the meat and onion chunks on 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 degrees at the center of the chicken.
5. Serve the skewers with the reserved marinade for dipping.