Ingredients
1
pound boneless, skinless chicken breast halves or thighs, cut into 1 1/2-inch pieces
Chopped peanuts, if desired
1/3
cup crunchy peanut butter
1/3
cup boiling water
1
tablespoon grated gingerroot or 1 teaspoon ground ginger
1
tablespoon lemon juice
1/8
teaspoon crushed red pepper
Preparation
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Thread chicken pieces on four 10- to 12-inch metal skewers, leaving space between each piece.
Make Spicy Peanut Sauce; reserve 1/2 cup sauce to serve with cooked kabobs. Brush chicken with half of the remaining sauce.
Cover and grill kabobs 4 to 5 inches from medium heat about 15 minutes, turning and brushing occasionally with remaining sauce, until chicken is no longer pink in center. Serve kabobs with reserved sauce and the peanuts.
