Garlic-Balsamic Chicken Kebabs

Start to finish: 2 hours (20 minutes active)

• 1/4 cup olive oil, such as the Maine-ly Drizzle Garlic Extra Virgin Olive Oil
• 1/4 cup Maine-ly Drizzle's Pineapple white balsamic vinegar
• 1/4 cup dry white 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 or Maine-ly Drizzle Ginger
• 1 1/4 lb boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 large red onion, cut into bite-size chunks

Preparation

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

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

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

Divide meat and onion chunks among 4 skewers (if using wooden skewers, soak them in water for 30 minutes first). 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, or until an instant thermometer reads 74 C (165 F) at the center of the chicken.

Serve skewers with the reserved marinade for dipping.

Makes 4 servings.