2 tablespoons fresh lime juice
4 cloves garlic
2-inch piece fresh ginger, peeled & chopped
2 jalapeno chiles, seeded and chopped
1 cup plain soy yogurt
1 3/4 lbs boneless skinless chicken breast, cut into 16 pieces
In a blender, puree lime juice, garlic, ginger, and chiles. Add yogurt and blend until smooth.
Thread 4 long bamboo skewers with 4 pieces of chicken each. Arrange skewers in a nonmetallic dish, pour marinade over, and turn to coat. Cover and refrigerate at least 2 hours or up to overnight, turning periodically.
Heat grill to high, lightly oil grates. Place skewers on grill. Cover grill; cook, turning occasionally, until grill marks are visible and chicken is no longer pink in the center, 6-8 minutes. Serves 4.