GRILLED MEXICAN CHICKEN SATAY
MAKES 4 main dish or 16 appetizer servings
PREP TIME: 30 Minute(s)
MARINATE TIME: 30 Minute(s)
COOK TIME: 8 Minute(s)
INGREDIENTS
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2 Tbsp. vegetable oil
3 Tbsp. finely chopped fresh cilantro
1-1/2 tsp. habanero sauce
3 Knorr® Garlic MiniCubes, crumbled
1 lb. boneless, skinless chicken breast, cut into 1-inch cubes
1 medium zucchini, sliced into half rounds
1 medium red pepper, cut into 1-inch pieces
1/2 cup Skippy® Creamy Peanut Butter
1/2 cup water
3 Tbsp. lime juice
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PREPARATION
- For Marinade, in small bowl, combine oil, 1 tablespoon cilantro, 1 teaspoon habanero sauce and 1 Knorr® Garlic MiniCube; set aside.
- On each skewer*, thread chicken, zucchini, pepper and chicken. Evenly rub chicken and vegetables with marinade mixture. In large resealable plastic bag, place skewers. Close bag and marinate in refrigerator 30 minutes.
- Meanwhile, for Sauce, in medium bowl, combine Skippy® Creamy Peanut Butter, water, lime juice, remaining 2 tablespoons cilantro, 1/2 teaspoon habanero sauce and 2 Minicubes.
- Remove chicken/vegetable skewers from marinade, discarding marinade. Grill or broil, turning once, 8 minutes or until chicken is thoroughly cooked. Serve with peanut sauce.
*If using wooden skewers, soak skewers in water at least 15 prior to using.
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