1/2 pound boneless, skinless chicken
1/2 cup raspberry or apricot jam
1/4 cup soy sauce
2 tablespoons fresh grated ginger
2 tablespoons lemon juice
2 cloves garlic, chopped
Cut meat into 3/4-inch cubes. Combine remaining ingredients and pour into a large plastic bag. Mix in meat, remove air and seal bag. Refrigerate 2 to 24 hours turning bag occasionally to cover all sides of meat. Place the cubes onto skewers, oil grill and grill 5 to 10 minutes turning occasionally. Meat is done when juices run clear. Be sure not to overcook.