PEANUT CHICKEN ON SKEWERS

Makes 4 to 6 servings

Laura

ingredients

PEANUT MARINADE

1/2 cup chunky peanut butter
1/2 cup peanut oil
1/4 cup white wine vinegar
1/4 cup tamari (a strong soy sauce, regular soy sauce may be used)
1/4 cup fresh lemon juice (2 lemons)
4 cloves garlic, finely chopped
8 cilantro sprigs, finely chopped
1 whole dried red chili pepper, finely chopped or 2 teaspoons crushed red pepper flakes
2 teaspoons finely chopped fresh gingerroot

1
Combine marinade ingredients in blender or food processor. Blend until very well mixed and smooth; add few drops of water it too thick.
2
Cut each chicken breast half into 8 pieces. Reserve 3/4 cup of marinade for dipping sauce. Place remaining marinade in a medium size bowl. Add chicken; mix to coat. Marinate 2 to 3 hours, refrigerated, stirring several times. Remove from refrigerator 30 minutes before grilling.
3
Thread 4 to 5 chicken pieces of each wooden skewer. Trim 3 inches of green tops off green onions. Cut onion in half crosswise cutting through white part so green ends stay intact. Skewer halves of green onions on ends of each skewer.
4
Grill, uncovered, over medium high fire for 8 to 10 minutes, turning after 2 to 3 minutes to grill all sides evenly. Pass reserved marinade for dipping.

Source: Laura