3 whole, boneless chicken breasts, halved, about 1 1/4 lbs.
MARINADE
1/2 c .chunky peanut butter
1/2 c. peanut oil
1/4 c. white wine vinegar
1/4 c. tamari or another strong soy sauce
1/4 c. fresh lemon juice
4 garlic cloves, finely chopped
8 cilantro sprigs, finely chopped
2 tsp. finely chopped ginger root
2 tsp. red pepper flakes
Instructions
Combine all marinade ingredients in food processor or blender and blend until smooth. Add a few drops of water if too thick. Reserve 3/4 cup of marinade for dipping.
Cut each half of breast into 8 thin strips. lace chicken and remaining marinade into bowl or plastic bag, coating chicken well. Refrigerate 2-3 hours, stirring several times.
Remove from fridge about 30 minutes before grilling. Thread onto skewers. Grill on medium-high for 8-10 minutes, turning after 2-3 minutes to make certain all sides are grilled evenly.
Serve with reserved marinade to dip, if desired.
Originally Submitted
12/13/2013
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