Ingredients:
- 1 1/4 boneless, skinless chicken breasts
- Peanut marinade (see recipe below)
- 12 green onions, washed and trimmed
Directions:
- Cut chicken into 1″ pieces. Reserve 3/4 c. peanut marinade for dipping sauce. Place remaining marinade in medium-size bowl. Add chicken, mixing to coat. Cover and refrigerate 2 to 3 hours, stirring several times. Remove from refrigerator 30 before grilling.
- Soak 12 bamboo skewers in water for 15-20 minutes. Preheat grill.
- Thread chicken onto skewers. Cut green onions into 2-3″ pieces and thread onto skewers with chicken.
- Grill uncovered, turning every few minutes to cook all sides. Serve with remaining dipping sauce.
Peanut marinade. Combine all ingredients in a blender or food processor and process until smooth. Add a little water if too thick. Reserve 3/4 c. for dipping sauce. (I just make less marinade and don’t serve with sauce.)
- 1/2 c. natural peanut butter
- 1/2 c. neutral oil (canola or avocado)
- 1/2 c. white wine vinegar
- 1/4 c. tamari or soy sauce
- 1/4 c. fresh lemon juice
- 3 cloves garlic, finely minced
- 8 cilantro sprigs
- 2 tsp. red pepper flakes, optional
- 2 tsp. finely chopped fresh ginger