THAI CHICKEN SHISH KABOBS

Peanut Sauce
yield: 4 (1 SKEWER + 1 TABLESPOON SAUCE) SERVINGS
INGREDIENTS:
Chicken & Marinade Ingredients:

3 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon sesame oil (found by the Asian sauces)
Juice from one lime
2 garlic cloves, minced
1 teaspoon Sriracha (Asian chili sauce found with the other Asian ingredients)
1/8 teaspoon of red pepper flakes
2 tablespoons chopped cilantro
1 ½ pounds (24 oz) raw boneless, skinless chicken breasts, cut into bite sized chunks
You’ll also need 9” skewers – if using wooden skewers you should soak them in water for about 30 minutes before use
Peanut Sauce Ingredients:

2 tablespoons PB2 powdered peanut butter
1 tablespoon low sodium soy sauce
1 tablespoon water
1/8 teaspoon garlic powder
¼ teaspoon black pepper
1/8 teaspoon Sriracha
1 teaspoon brown sugar
1/8 teaspoon sesame oil
DIRECTIONS:
To create the marinade, combine the soy sauce, honey, sesame oil, lime juice, garlic, sriracha, red pepper flakes and cilantro from the first set of ingredients and mix thoroughly. Pour marinade into a gallon Ziploc bag and add chicken. Seal bag and shake to coat chicken in the marinade. Place the bag in the refrigerator so that the chicken is covered in the marinade and refrigerate for at least 3-4 hours (but can marinate longer – i.e. all day, overnight, etc).
Pre-heat the grill until hot. Divide the chicken evenly onto the four skewers. Place the skewers on the grill over low heat. Depending on your grill, cooking times may vary. On our 4-burner grill the chicken skewers cooked in about 10 minutes, so I suggest cooking yours for about 5-6 minutes and then flipping them and continuing to cook until chicken is cooked through.
To make the sauce, place all sauce ingredients in a bowl and whisk together until combined. Serve each chicken skewer with about a tablespoon of peanut sauce for dipping.