Peanut Chicken Kabobs Can Be Made Not On Kabobs Food

SPICY PEANUT CHICKEN KABOBS

Steps:

• 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. , Grill chicken, covered, on an oiled rack 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.

PEANUT BUTTER CHICKEN SKEWERS

Steps:

• In a saucepan, combine the first 8 ingredients; cook and stir over medium-high heat 5 minutes or until smooth. Reserve half of sauce for serving. Slice chicken lengthwise into 1-in. strips; thread onto 12 metal or soaked wooden skewers., Grill, uncovered, over medium-high heat for 2 minutes; turn and brush with sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear. Place cabbage on a serving plate; top with chicken. Sprinkle with green onion. Serve with reserved sauce.

CHICKEN KABOBS WITH PEANUT DIPPING SAUCE

Steps:

• Mix first 5 ingredients with 2 Tbsp. soy sauce in large bowl until blended. Add chicken; stir to evenly coat. Refrigerate 15 min. to marinate.
• Meanwhile, mix remaining soy sauce with remaining ingredients until blended.
• Heat broiler. Remove chicken from marinade; discard marinade. Thread chicken onto skewers; place on rack of broiler pan sprayed with cooking spray.
• Broil, 4 inches from heat, 3 to 5 min. on each side or until chicken is done. Serve with the peanut butter sauce.

EASY PEANUT BUTTER CHICKEN KABOBS

Steps:

• Mix first 3 ingredients in large bowl until blended. Add chicken; toss to coat. Refrigerate 10 min.
• Heat broiler. Remove chicken from marinade; discard marinade. Thread chicken onto 8 skewers; place on rack of broiler pan sprayed with cooking spray.
• Broil, 6 inches from heat, 4 to 5 min. on each side or until chicken is done. Top with nuts and onions.

CHICKEN KABOBS WITH PEANUT SAUCE

Steps:

• Remove skin and bones from chicken. Cut chicken into 3/4-inch pieces. (For easier cutting, partially freeze chicken about 1 hour.) In large glass bowl, mix chicken and remaining kabob ingredients. Cover and refrigerate at least 2 hours, stirring occasionally.
• Soak 14 to 16 bamboo skewers in water at least 30 minutes before using to prevent burning.
• In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion in oil, stirring occasionally, until tender. Remove from heat. Stir in remaining sauce ingredients. Heat over low heat, stirring occasionally, just until blended (sauce will separate if overcooked).
• Set oven control to broil. Remove chicken from marinade; reserve marinade. Thread 4 or 5 chicken pieces on each skewer. Brush chicken with marinade.
• Broil chicken with tops about 4 inches from heat 4 to 5 minutes. Turn; brush with marinade. Broil 4 to 5 minutes longer or until chicken is no longer pink in center. Discard any remaining marinade. Serve chicken with sauce.

PEANUT CHICKEN KABOBS (CAN BE MADE NOT ON KABOBS!)

Steps:

• Combine the marinade ingredients until well blended in a bowl or zip-lock bag, place the chicken breasts (butterflied or sliced into 3/4-inch strips) in marinade and stir until well coated.
• Cover and refrigerate at least 4 hours, or up to 24 hours. Skewer the chicken on thin wooden skewers that have been soaking in water. Broil or grill chicken over medium heat for 2-3 minutes on each side (for the skewers) or until juices run clear. Serve over rice with peanut sauce.
• Peanut Sauce: Blend ingredients together in small bowl.