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Spicy Peanut Chicken Kabobs

Spicy Peanut Chicken Kabobs
A little sweet, a little sour, and a whole lot of flavor! These kabobs from Nancy Zimmerman of Cape May Court House, New Jersey make a wonderful accompaniment to any party or get-together.
8 ServingsPrep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 1/4 cup reduced-fat creamy peanut butter
  • 3 tablespoons reduced-sodium soy sauce
  • 4-1/2 teaspoons lemon juice
  • 1 tablespoon brown sugar
  • 1-1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 garlic clove, minced
  • 1 large onion, finely chopped
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes

Directions

  • In a small bowl, combine the first 10 ingredients. Set aside 3
  • tablespoons marinade for sauce. Pour remaining marinade into a large
  • resealable plastic bag; add onion and chicken. Seal bag and turn to
  • coat; refrigerate overnight. Cover and refrigerate sauce.
  • Drain and discard marinade. Thread chicken onto eight metal or soaked
  • wooden skewers. Using long-handled tongs, moisten a paper towel with
  • cooking oil and lightly coat the grill rack.
  • Grill chicken, covered, over medium heat or broil 4 in. from the heat
  • for 4-5 minutes on each side or until no longer pink. Brush with
  • reserved sauce before serving.
© Taste of Home 2013

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Spicy Peanut Chicken Kabobs (continued)

Directions (continued)

  • Yield: 8 appetizers.
Nutrition Facts: 1 kabob equals 94 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 275 mg sodium, 4 g carbohydrate, 1 g fiber, 13 g protein. Diabetic Exchanges: 2 lean meat, 1/2 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013