Five Spice Chicken Skewers

2 Tbsp. hoisin sauce
1/2 tsp. five spice powder
2 tsp. honey
3 Tbsp. soy sauce
1/4 tsp. pepper
1/2 tsp. chicken bouillon powder (optional)
2 tsp. fresh ginger, grated
1 clove garlic, mashed

1 1/2 lb. boneless chicken (breasts or thighs)

In a medium bowl, combine all marinade ingredients.
Cut chicken into 1" pieces and combine with marinade. Cover and refrigerate for at least 4 hours up to 24 hours.
Soak bamboo skewers in water for 1/2 hour.
Thread chicken onto skewers.
Barbeque over medium-hot coals until juices run clear.

Makes 4 servings