Grilled Chicken Sanpete Kabobs

Ingredients

• 4 boneless, skinless chicken breasts
• 6 oz. diet ginger ale or diet lemon lime soda
• 2 T sesame oil
• 2 T horseradish, or more
• 2 1/2 T soy sauce, gluten-free if needed
• 1 1/2 tsp. garlic powder, or garlic puree
• 1 1/2 tsp. ginger puree or grated fresh ginger
• Coarse ground black pepper to taste

Directions

1. Trim away any visible fat or tendons from the chicken breasts. Cut each breast into 6-8 evenly sized chunks, then place the chicken in a Ziploc bag.
2. Stir together the marinade ingredients, pour the mixture into the bag with the chicken, and refrigerate it for 6-10 hours.
3. When it is time to grill, coat the grill grates with olive oil or use grill spray, then heat the grill to medium-high. At that temperature, you should only be able to keep your hand over the heat for 2-3 seconds.
4. Set a colander in the sink and drain the chicken well. Slide the chicken pieces onto skewers.
5. If you are using single skewers, fold each chicken piece over as you thread it, pressing the pieces snugly together so they stay put instead of turning around the skewer.
6. To get grill marks, place the skewers at an angle on the grill and cook for 3-4 minutes, or until marks form. Turn them to the opposite diagonal and grill for another 3-4 minutes.
7. Flip the skewers and keep cooking until the chicken is lightly browned and feels firm, but not tough, about 15-20 minutes.
8. Serve while hot.
9. Variation: If you have a grill-top wok pan, you can turn this into a grilled stir-fry with snow peas, onions, and mushrooms. Cook the chicken in the wok pan for 10-15 minutes, then add the vegetables and continue cooking about 5 minutes longer.