Grilled Chicken Fingers

Materials:

1/4 cup soy sauce

3 tablespoons dry white wine

2 tablespoons lemon juice

2 tablespoons vegetable oil

3/4 teaspoon dried Italian−style seasoning

1 teaspoon grated fresh ginger root

1 clove garlic, crushed

1/4 teaspoon onion powder

1 pinch ground black pepper

8 skinless, boneless chicken breast halves − cut into strips

Preparation:

In a large, resealable plastic bag, combine the soy sauce, wine, lemon

juice, oil, Italian−style seasoning, ginger, garlic, onion powder and ground

black pepper. Place chicken in the bag. Seal and let marinate in the

refrigerator for at least 3 hours, or overnight. Preheat an outdoor grill

for medium−high heat, and lightly oil grate. Thread the chicken onto

skewers, and set aside. Pour marinade into a small saucepan, and bring to a

boil over high heat. Cook chicken on the prepared grill for approximately 5

minutes per side, basting with the sauce several times. Chicken is done when

no longer pink and juices run clear.