marinade ingredients and set aside.

3. Pound the chicken breasts between 2 sheets of plastic wrap until less than 1 / 4 - inch thick. Cut the chicken into 1-inch pieces and add to the marinade, stirring until well coated. Cover the bowl and refrigerate for at least 2 hours.

4. Cut the red and green bell peppers into 1-inch square pieces. Separate the onion into layers and cut them into 1-inch pieces.

5. Remove the chicken from the marinade and drain. Assemble the spiedini, starting with a red pepper, then onion, then chicken. Repeat until each skewer has 4 pieces of chicken and end with a piece of red bell pepper. Refrigerate the spiedini until ready to cook.

6. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

7. Season the spiedini with the salt and pepper and grill them, turning frequently until the chicken is cooked through and the vegetables are tender.

8. Put the ramekin of Spiedini Dipping Sauce in the center of a large platter and surround it with the skewers of chicken and vegetables.

9. Serve the spiedini hot off the grill, or at room temperature.

Serves 6 to 8