CHICKEN KABOBS WITH PEANUT SAUCE

Chicken Kabobs with Peanut Sauce image

This intriguing flavor combination will soon be a much-requested family favorite.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h40m

Yield 16

Number Of Ingredients 13

Ingredients

2 large whole bone-in chicken breasts (2 lb)
1/4 cup soy sauce
1 tablespoon vegetable oil
1 teaspoon packed brown sugar
1/4 teaspoon ground ginger
1 clove garlic, crushed
1 tablespoon vegetable oil
1 small onion, finely chopped (1/4 cup)
1/3 cup peanut butter
1/3 cup water
1 tablespoon lemon juice
1/4 teaspoon ground coriander
3 to 4 drops red pepper sauce

Steps:

Remove skin and bones from chicken. Cut chicken into 3/4-inch pieces. (For easier cutting, partially freeze chicken about 1 hour.) In large glass bowl, mix chicken and remaining kabob ingredients. Cover and refrigerate at least 2 hours, stirring occasionally.
Soak 14 to 16 bamboo skewers in water at least 30 minutes before using to prevent burning.
In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion in oil, stirring occasionally, until tender. Remove from heat. Stir in remaining sauce ingredients. Heat over low heat, stirring occasionally, just until blended (sauce will separate if overcooked).
Set oven control to broil. Remove chicken from marinade; reserve marinade. Thread 4 or 5 chicken pieces on each skewer. Brush chicken with marinade.
Broil chicken with tops about 4 inches from heat 4 to 5 minutes. Turn; brush with marinade. Broil 4 to 5 minutes longer or until chicken is no longer pink in center. Discard any remaining marinade. Serve chicken with sauce.

Nutrition Facts : Calories 105, Carbohydrate 2 g, Cholesterol 25 mg, Fiber 0 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 280 mg