Yakitori Chicken

We got this recipe from Weber's grilling cookbook. Very good.

Ingredients:
3/4 cup soy sauce
1/2 cup mirin (sweet rice wine)
1/4 cup ketchup
2 Tbs. rice vinegar
2 tsp. minced garlic
1 tsp. asian sesame oil

2 lbs. boneless, skinless chicken breast or thigh meat
2 medium red bell peppers
6 pearl onions
Olive Oil

MARINADE:
In a small bowl, whisk together the marinade ingredients.

FOOD:
Rinse the chicken under cold water and pat dry with paper towels. Cut into 1-1/2-inch chunks. Remove the stem, ribs and seeds from the bell peppers and cut into 1-inch chunks. Cut the pearl onions in half.

Place the chicken, bell peppers and pearl onions in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, refrigerate for 30 minutes to 2 hours, turning occasionally.

Remove the chicken, bell peppers and pearl onions from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil and boil for 1 full minute. Remove from the heat and set aside.

Thread the chicken, bell peppers and pearl onions onto the skewers. Lightly brush or spray with vegetable oil. Grill over direct-medium heat until the meat is firm and the vegetables are tender, about 8-10 minutes, turning and basting with the marinade once halfway through grilling time.

Serve warm with long-grain white rice or Jasmine rice.