Ingredients

¼ cup rice vinegar
½ cup brown sugar
½ cup soy sauce
1 ½ lbs skinless, boneless chicken breasts, cut into bite-size pieces
2 tablespoons minced onion
2 tablespoons sesame oil
2 teaspoons ginger
3 cloves garlic, minced

Directions

Mix together the first seven ingredients and place in a gallon-sized resealable bag. Place chicken pieces in the bag and mix until all the chicken is completely coated. Place in the fridge for at least 2 hours (I recommend more like 6-8 hours).

Remove chicken from fridge and thread chicken on skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Discard marinade.

Place kabobs on a grill over medium-high heat. Cook until chicken is no longer pink and has an internal temperature of 165 degrees (about 10 minutes, turning chicken once).