Who doesn't love meat on a stick? Let's just break it down. First off, its meat. Enough said. And then there are all the other perks... it's on a stick.  easy to eat and you can walk around with it.  You pretty much have to use your fingers.  This recipe is based off of the bright red meat on a stick found at a lot of Chinese buffets. 

The original recipe can be found at http://blogchef.net/char-siu-recipe/.  The only things changed from the recipe is using chicken instead of pork, and eliminating the red food coloring.  I don't really get why you would want to add the food coloring, because it doesn't add any flavor and it's a waste of money to buy. I grilled it on the BGE (Big Green Egg) so it has a nice charcoal flavor, but I cooked it a bit too long since the meat is thin, so it was a little dry.

Ingredients

• 1 package chicken breasts, sliced into strips

• 2 teaspoons soy sauce
• ½ teaspoon garlic powder
• ½ teaspoon powdered ginger
• ¼ cup hoisin sauce
• ¼ cup ketchup
• ¼ cup honey
• 1 tablespoon rice wine vinegar
  

Directions

1. Combine all of the ingredients in a bowl and let marinate at least 1 hour, preferably overnight
2. If you are using wood skewers, soak them in water for 20 mins
3. Light up the grill
   
4. Thread the meat on the skewers
5. Cook the meat on a stick
6. Baste a few times within the first couple of minutes before it is cooked through.  (Do not use leftover marinade to baste any more after the chicken is cooked to avoid contamination from the raw meat.)