Miso-Glazed Chicken Kabobs

Place the chicken in a 2-gallon zipper-top plastic bag.

In a small mixing bowl, combine the marinade ingredients. Pour the mixture over the chicken, seal the bag, and shake gently to coat the chicken. Marinate in the refrigerator for at least 2 and up to 6 hours.

Remove the chicken from the marinade and pat dry. Pour the marinade into a small saucepan and bring to a vigorous boil. Reduce the heat to medium-low and simmer while getting the kabobs ready.

Thread the chicken, mushrooms, and onion onto the kabob skewers in that order, leaving 1/2 inch between each to allow for air circulation. Repeat until each skewer is filled.

Brush each skewer with some of the marinade and load the skewers onto the spit rod assembly with the spring ends on the right side.

Return the marinade to a vigorous boil, then lower the heat and simmer. Grill the kabobs until the chicken is no longer pink inside, about 30 to 35 minutes, turning off the machine briefly a few times and brushing the chicken with the marinade.

Remove the kabobs from the skewers and serve immediately.