3/4 to 1 lb boneless chicken breasts cut into strips
Combine all ingredients except the chicken in a large container or zipper closing bag. Place chicken in marinade mixture and make sure to coat all sides. Refrigerate at least 4 hours, turning often.
Heat grill, place chicken strips lengthwise on skewers -- like satays -- to ensure even cooking and grill over medium heat or on charcoal grill 4 - 6 inches from coals. Cook, turning once and brushing occasionally with marinade until done.
