| Prep
Time: | Cook
Time: | Serves:
4 |
1/2
cup creamy peanut butter | 1/2
cup water | 1/4
cup soy sauce | 4
cloves garlic pressed | 3
tablespoons lemon juice | 2
tablespoons firmly packed brown sugar | | 3/4
teaspoon ground ginger | 1/2
teaspoon crushed red pepper flakes | | 4
boneless skinless chicken breast halves | |
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Combine peanut
butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger and red pepper flakes
in small saucepan. Cook over medium heat 1 minute or until smooth; cool.
Remove garlic from sauce, discard. Reserve
half the sauce for dipping. Cut chicken lengthwise into 1-inch-wide strips.
Thread onto 8 metal or bamboo skewers. (Soak bamboo skewers in water at lest 20
minutes to keep them from burning.)
Oil hot grid to help prevent sticking. Grill chicken, on covered grill, over
medium-hot KINGSFORD@ briquettes, 6 to 8 minutes until chicken is cooked through, turning
once. Baste with once or twice during cooking.
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