4 boneless, skinless chicken breast halves

MARINADE:

2 tbsp. plus 2 tsp. vegetable oil
1/3 c. soy sauce
1 tbsp. brown sugar
1 clove garlic, minced
1 tsp. grated fresh gingerroot

Cut the chicken into pieces of a size convenient for skewering. Mix the marinade ingredients and pour over chicken in a glass bowl. Cover with plastic wrap pressed against the chicken. Refrigerate for 4-12 hours or overnight. Then skewer the chicken and grill or broil it, turning once and basting with remaining marinade. Serve immediately. Yield 4-6 servings.