Ingredients
1/2 cup fresh grapefruit juice
1/4 cup canola oil
1/4 cup soy sauce
1/4 cup honey
2 tablespoons toasted sesame seed oil
2 cloves garlic, minced
6 chicken breasts, skinned and boned
Preparation
Mix together the first 6 ingredients. Slice chicken breasts into 3 or 4 long diagonal strips across the grain. Place chicken in sealable plastic bag and cover with the marinade. Store in refridgerator overnight. When ready to grill, bring the chicken to room temperature. Remove chicken from the merinade. Thread chickne onto skewers. lightly oil grill rack and place skewers on rack, grill over hot coals or flame turning a few times while basting often until done. Serve over rice or alongside cous cous salad.
