Start to finish: 2 hours (20 minutes active)
50 ml (1/4 cup) olive oil, such as the Garlic Olive Oil
50 ml (1/4 cup) white balsamic vinegar, such as the Pineapple White Balsamic
50 ml (1/4 cup) dry white wine
2 ml (1/2 tsp) hot sauce
30 ml (2 tbsp) hoisin sauce
4 cloves garlic
2 ml (1/2 tsp) salt
2 ml (1/2 tsp) whole black peppercorns
15 ml (1 tbsp) grated fresh ginger
625 g (1 1/4 lb) boneless, skinless chicken breasts, cut into 2.5-cm (1-inch) chunks
1 large red onion, cut into bite-size chunks
Directions:
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.
Nutrition information per serving (values are rounded to the nearest whole number): 336 calories; 142 calories from fat; 16 g fat (2 g saturated; 0 g trans fats); 82 mg cholesterol; 12 g carbohydrate; 33 g protein; 1 g fibre; 614 mg sodium.
from the Canadian Press http://www.google.com/hostednews/canadianpress/article/ALeqM5ggj4bWIx-cIfXd3wTG3kiaPDl_rg
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