3 lbs. chicken breasts or 1 1/2 lbs. boneless breasts
1/2 c. soy sauce
4 tbsp. lemon juice
4 tbsp. honey
1 tsp. ground ginger
4 sm. white onions, peeled

Soak eight 8 inch bamboo skewers in water to cover (or use metal); bone and skin chicken breasts. Cut boned chicken into 1 inch chunks.

In bowl combine soy sauce, lemon juice, honey and ginger; add chicken and toss to coat with marinade.

Preheat broiler or start grill. Bring a small saucepan of water to boiling; add onions, cook 5 minutes. Drain and rinse with cold water. Cut each onion into 4 wedges.

Drain skewers. Drain chicken reserving marinade in a small saucepan. Thread chicken and onions onto skewers. Broil kabobs on rack over broiler pan (or on grill) about 5 inches from heat for 10 to 15 minutes, brushing with reserve marinade and turning often. Heat leftover soy marinade; serve kabobs.