Hot & Spicy Ginger Chicken

Makes 4 servings

1/2 c. water

1/4 c. white vinegar

1/4 c. olive oil

1/2 c. onion, chopped

5 slices fresh ginger, peeled

2 dried chiles, crumbled

1 T. hot pepper sauce

1 t. dried thyme

1/2 t. allspice

1/2 t. pepper

1-1/2 lbs. boneless, skinless chicken breasts, cubed

Purée all ingredients except chicken in a blender; pour into a large bowl. Add chicken cubes, tossing gently; cover and refrigerate for 4 hours. Drain mixture into a small saucepan; bring to a boil, then transfer to a serving bowl for dipping. Arrange chicken cubes on 4 to 6 wooden skewers. Grill chicken for 5 minutes on each side, until juices run clear.

Soak wooden skewers in water for 30 minutes before adding meat and veggies…skewers won’t burn when grilled.