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Spicy Thai Chicken Kabobs

Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep time 20 mins
Chill time 8 hrs
Soak time 30 mins
Grill time 16 mins
Yield Makes 4 to 6 servings
Stir up a superfast peanut sauce, and marinate the chicken before you head out for the day. The remaining ingredients can be quickly put together when you get home from work.

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

How to Make It

  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 350° to 400° (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 350° to 400° (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.