What I like about this recipe is that I usually have the ingredients for the marinade on hand.
4 skinned and boned chicken breast halves
1/4 cup dry white wine
1/3 cup orange juice
2 Tbsp olive oil
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce
1 tsp ground ginger
1 tsp garlic powder
8 cherry tomatoes
1 green pepper, cut into 1" pieces
1 red onion, cut into pieces
Cut chicken into 1 1/2 to 2 inch pieces.
Whisk together wine, orange juice, olive oil, and next 4 ingredients, reserving 1/4 cup for basting. Pour remaining marinade in a large ziplock bag, add chicken. Seal and marinade at least 2 hours.
Remove chicken from marinade. Thread chicken and vegetables alternately onto metal skewers. Grill 15-20 minutes, turning occasionally and basting with reserved marinade.
Good with rice.