Grilled Chicken Fingers
1/4 cup soy sauce
3 tablespoons dry white wine
2 tablespoons lemon juice
2 tablespoons vegetable oil
3/4 teaspoon dried Italian−style seasoning
1 teaspoon grated fresh ginger root
1 clove garlic, crushed
1/4 teaspoon onion powder
1 pinch ground black pepper
8 skinless, boneless chicken breast halves − cut into strips
In a large, resealable plastic bag, combine the soy sauce, wine, lemon
juice, oil, Italian−style seasoning, ginger, garlic, onion powder and ground
black pepper. Place chicken in the bag. Seal and let marinate in the
refrigerator for at least 3 hours, or overnight. Preheat an outdoor grill
for medium−high heat, and lightly oil grate. Thread the chicken onto
skewers, and set aside. Pour marinade into a small saucepan, and bring to a
boil over high heat. Cook chicken on the prepared grill for approximately 5
minutes per side, basting with the sauce several times. Chicken is done when
no longer pink and juices run clear.