Spicy Peanut Chicken Kabobs
A little sweet, a little sour, and a whole lot of flavor! These kabobs make a wonderful accompaniment to any party or get-together.
1/4 cup reduced-fat creamy peanut butter
3 tablespoons reduced-sodium soy sauce
4 1/2 teaspoons lemon juice
1 tablespoon brown sugar
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 garlic clove, minced
1 large onion, finely chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
Preheat oven to 350°F (177°C). Grease three 15 x 10 x 1-inch baking pans with cooking spray.
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.
If grilling the chicken, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread chicken onto eight metal or soaked wooden skewers.
Grill, covered, over medium heat or broil 4 inches from the heat for 8 to 10 minutes or until no longer pink, turning once. Brush with reserved sauce before serving.
Preparation Time: 20 minutes
Marinating Time: overnight
Grill Time: 10 minutes
1 kabob equals 94 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 275 mg sodium, 4 g carbohydrate, 1 g fiber, 13 g protein. Diabetic Exchanges: 2 very lean meat, 1/2 fat.