4 whole chicken breasts
1/4 c. vegetable oil
1/4 c. soy sauce
1/4 c. sherry or white wine
1 tbsp. brown sugar
1 tbsp. fresh grated ginger (or 1 tsp. dry)
1 clove garlic, minced
1/2 tsp. salt

Skin and bone breasts. Cut in lengthwise pieces about 1 inch wide. Combine remaining ingredients and marinate chicken 4-6 hours in the refrigerator. Thread chicken onto long skewers accordion style and grill for 12-15 minutes, basting often with marinade. Serves 6.