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Directions:Combine liquid ingredients in a gallon ziplock bag and shake to mix. Place chicken strips in the bag, seal and refrigerate for at least 2-3 hours, or overnight.When getting ready to cook, make sure if you're using wooden skewers to soak them in water for a few minutes so they don't get burnt tips while on the grill. Heat your grill to med-hot and while waiting cut the onions into squares large enough to fit on the skewer. Take the chicken out of the sauce and place on a plate, reserving sauce. Start with an onion on your skewer, sliding it to within an inch of the bottom. Then wrap a piece of chicken with the bacon and thread it back and forth on the skewer so that the meat is pierced every 2 inches. Put another piece of onion in the center and then thread another piece of chicken and bacon on the skewer, ending with onion. Repeat until you run out of chicken. Grill for several minutes a side, turning to cook all sides. You can use the sauce to baste while cooking, but make sure you stop basting a few minutes before you take the chicken off the grill due to the raw chicken juices in the sauce. Also, DO NOT put cooked chicken back on the same plate that the raw chicken was on without washing it first with soap ! You never know if raw chicken has been contaminated with salmonella.
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