Chicken likes to stick to the grill, so be sure to give the grate a thorough spray with cooking oil just before placing the meat on it (be careful of flaring from the flames). This recipe also can be made on a grill pan, a heavy skillet with deep ridges that sear food much like a grill. The skewers may need to cook slightly longer on a grill pan than an outdoor grill – but probably not 10 minutes per side.
Ingredients
Directions
In a blender, combine the soy sauce, vinegar, 1/4 cup water, ginger, garlic, hot pepper sauce, scallion, honey and peanut butter. Blend until smooth.
Remove 1/2 cup of the peanut sauce and set aside. Add remaining water to the blender and puree until smooth. Set aside.
Cut each chicken breast into four strips. Thread each strip onto a skewer. Use kitchen shears to snip the tips off the skewers. Place the skewers in a zip-close plastic bag. Add the peanut sauce from the blender and seal the bag. Gently shake to coat the chicken. Refrigerate 20 minutes.
Meanwhile, preheat grill or grill pan to high, then lower to medium and spray with cooking oil. If using a grill, be careful of flaring. Remove the skewers from the bag and grill 2 to 3 minutes per side, or until the chicken is cooked through.
Serve skewers with reserved peanut sauce for dipping.
