CHICKEN KEBABS

AMAZING TERIYAKI PEANUT BUTTER CHICKEN KEBABS

 TRY SOMETHING DIFFERENT

INGREDIENTS:

3 ea chicken breasts or thighs, boneless, skinless, cut into 1" cubes

bbq skewers (if using wood, soak for 1 hour in advance)

8 oz can whole water chestnuts

1 cup teriyaki sauce

6 Tbsp chunky peanut butter

2 ea dried red chili and pepper (sub 1 Tbsp of red pepper flakes)

2 tsp sesame seeds

INSTRUCTIONS:

Whisk together the teriyaki sauce, peanut butter, sesame seeds and chili pepper. Don't be afraid of the pepper, it isn't really that hot in the final product. Divide the sauce into 3 portions. You will use them for a marinade, a glaze, and a dipping sauce.

Marinade the chicken with one portion for an hour. If you're in a hurry, you can skip the hour marinade time, just toss the meat in the mixture.

Skewer 3 pieces of chicken, a water chestnut, and 3 more pieces of chicken. Repeat. TIP: If using thick round skewers, you might split the water chestnut if not careful. Spin the skewer as you push into it so it drills rather than pierces. If you like water chestnuts you might want to use 3 per skewer instead of 1.

Preheat your grill to 350f. If you are using a gas grill, that's about medium. Place the skewers over the direct heat for 2 minutes. Turn them 1/4 turn, and cook another 2 minutes (4 total so far).

Turn and cook another 2 minutes (6 total so far). Brush with sauce and cook another 2 minutes (8 minutes total cooking time).

Remove from the grill and serve these kebabs with the rest of the sauce as a dipping sauce. ENJOY! Chad Roadhouse
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