Ingredients
2lbs. chicken tenders or chicken breast, sliced into tenders
1 tablespoon rice vinegar
2 tablespoons soy sauce
¾ cup sugar
¼ cup + 2 tablespoons ketchup
1/2 cup apple cider vinegar
½ teaspoon granulated garlic or garlic powder
Salt and pepper to taste
1 red pepper, chopped into large chunks
1 purple onion, quartered and then each quarter halved
2 cups brown rice, cooked and prepared by package directions

Directions
Marinade:
Mix rice vinegar, soy sauce, sugar, ketchup and apple cider vinegar in a medium mixing bowl and stir together until well combined. Place chicken breasts in marinade, cover and let it marinade in the fridge for 1-2 hours. I make it in the morning and let the chicken sit in a Ziplock bag with the marinade until dinner.If you are using metal skewers skip this part, if you are using wood skewers follow the directions below.Now I know there is a debate whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get less wood pieces in the chicken and they don’t go up in flames. They still may char a tad, but not following apart or on fire.I completely soak my skewers for 30 minutes, sometimes accidently longer. Make sure the entire stick is completely dredge in water. Once they have soaked, remove and start to assemble the skewers.
Kabobs:
Remove the chicken from the fridge, one piece at a time grab a tender and lace through the skewer. I start at the chunkier end and do a weave motion. Or you can just slide the entire tender on the kabob and not make it all fancy like a wave. Either way, they will taste the same. After adding one piece of chicken, add 2 pieces of purple onion, and 1 red pepper piece, add another piece of chicken and repeat process until skewer is full. Set kabob on a plate and repeat with the remaining chicken, onions and peppers. Keep the remaining marinade, and baste chicken on grill while it is cooking.Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn

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