Name: Spicy Thai Chicken Kabobs
Yield: 4 servings
Ingredients: 1/2 cup creamy peanut butter; 1/2 cup lite soy sauce; 1/4 cup firmly packed light brown sugar; 1 tablespoon lime zest; 1 teaspoon dried crushed red pepper; 1 1/2 pounds skinned and boned chicken breasts, cut into 1-inch pieces; 8 (12-inch) wooden or metal skewers; 1 bunch green onions, cut into 2-inch pieces; 1 large red bell pepper, cut into 1-inch pieces; 1 large yellow bell pepper, cut into 1-inch pieces; 32 fresh snow peas; 16 basil leaves

Servings: 4 persons

1/2 cup creamy peanut butter
1/2 cup lite soy sauce
1/4 cup firmly packed light brown sugar
1 tablespoon lime zest
1 teaspoon dried crushed red pepper
1 1/2 pounds skinned and boned chicken breasts, cut into 1-inch pieces
8 (12-inch) wooden or metal skewers
1 bunch green onions, cut into 2-inch pieces
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
32 fresh snow peas
16 basil leaves

1
Whisk together first 5 ingredients and 1/2 cup water in a large shallow dish or zip-top plastic freezer bag; reserve 3/4 cup. Add chicken to dish, turning to coat. Cover or seal, and chill 8 hours, turning occasionally.
2
Soak wooden skewers in water 30 minutes.
3
Preheat grill to 350u00b0 to 400u00b0 (medium-high). Remove chicken from marinade, discarding marinade. Thread chicken, onions, and next 4 ingredients alternately onto wooden skewers, leaving 1/4 inch between pieces.
4
Grill kabobs, covered with grill lid, over 350u00b0 to 400u00b0 (medium-high) heat 6 to 8 minutes on each side or until done. Remove from grill, and baste with reserved 3/4 cup marinade.
5
Spicy Thai Pork Kabobs: Substitute 1 (5-lb.) package pork tenderloin, trimmed, for chicken. Proceed with recipe as directed.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Spicy Thai Chicken Kabobs

How did you like this recipe?