Ingredients: |
Ingredients:
rs Marinated Chicken Kabobs with Peanut
Sauce
For the marinade:
3 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 cloves garlic, minced or pressed
2 pounds boneless, skinless chicken 4. breasts, cut into 1-inch cubes
8 bamboo skewers (10 inches long
d- each)
For the peanut sauce:
6 tablespoons soy sauce
4 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons vegetable oil
½ cup half and half
½ cup chunky peanut butter ¼ Cup butter or margarine, cut in pieces
2 teaspoons sugar 1 to 2 teaspoons red pepper flakes
crushed
For garnish:
2 green onions, sliced thin Marinade: In a small bowl, mix 3 tablespoons of the soy sauce, 2 tablespoons of the lemon juice, oil and garlic. Pour into a large resealable plastic bag or a shallow baking dish. Place chicken in marinade, stirring to coat. Close bag or cover baking dish. Refrigerate at least 2 or up to 6 hours,
stirring occasionally. Soak skewers in water 1 to 2 hours while meat is marinating. (Skewers
will burn less during broiling if water-soaked.) Peanut Sauce: In a saucepan, combine peanut sauce ingredients. Stirring over low heat, cook until the sauce is blended and hot (do not boil); set aside
and keep warm.
Thread pieces of meat on each skewer. Dispose of marinade. Place on a hot grill, or under broiler, and brush with peanut sauce. Grill 10
minutes, or until no longer pink in center, turning once.
Drizzle with additional sauce and garnish with green onions.
Serve with rice to help soak up the extra peanut sauce.
Serves 6
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