Espetadas (Portuguese Chicken Kebabs)

1/2 cup Madeira wine

8 cloves garlic

6 bay leaves, crumbled

1 teaspoons coarse salt

freshly ground pepper to taste

1 pound boneless skinless chicken breast, cubed

bamboo skewers, soaked in water for 60 minutes

Whisk together the red wine, garlic, bay leaves, and black pepper together in a large glass or ceramic bowl. Add the chicken cubes, and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours or overnight.
Preheat an outdoor grill for medium-high heat (or use your broiler), and lightly oil the grate. Sprinkle beef with salt.
Remove the chicken from the marinade; shake off excess liquid. Discard the remaining marinade. Skewer the chicken onto the prepared skewers.
Cook on the preheated grill or broil until the chicken cubes are cooked through and slightly charred.


Serving Size: serves 4