ASIAN CHICKEN KABOBS

1/2 cup orange juice
1/4 cup soy sauce
2 tbsp thinly sliced green onions, (up to 3)
1 1/2 tbsp grated fresh gingerroot
1 tsp oil
3/4 tsp minced garlic
1 1/2 lb boneless skinless chicken breast, in 1-inch cubes (30)
2 small Vidalia or red onions, quartered
bamboo skewers, soaked in water for 30 minutes

Combine orange juice, soy sauce, green onion, gingeroot, oil, and minced garlic. Add chicken cubes. Toss to coat. Cover and refrigerate for 30 minutes to 1 1/2 hours.

Drain chicken, discard marinade. Starting and ending with chicken, thread on soaked bamboo skewers with onions, separated into 24 pieces. Leave space at end for easy handling.

TO GRILL:
Place on grill for 4-6 minutes. Turn once or twice until firm and golden.

TO BROIL:
Place skewers on broiler pan rack. Broil for 4-6-inches from heat source for 4-5 minutes per side.