Aioli, Speedy Garlic Mayonnaise, and plain ketchup are all good choices for dips to accompany this simple dish.

1. Let the marinade sit for 1 hour before coating chicken.

2. Wash the chicken breasts and pat dry. Cut into 1-inch cubes. Place in a glass dish. Pour the marinade over the chicken, cover, and refrigerate for 1 hour.

3. Drain the marinade from the chicken and pat dry with paper towels.

4. Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat.

5. When the oil is hot, move the fondue pot to the table and set up the burner. Skewer the chicken cubes so that the skewer goes right through the meat. Cook the chicken cubes in the hot oil for 2 to 3 minutes, until they are browned and cooked through.