We are heading back to Thailand tonight….I seem to be on an Asian/Thai kick lately. I just love the food. Today it is really hot in New York….close to 90 degrees. Way too hot for this time of year. I like it warm but this is too hot for me. Since it’s so hot outside I decided to make this chicken recipe cause it goes on the bbq. Perfect for a hot day. It calls for yellow and red peppers, I am just using red.
1/2 cup creamy peanut butter
1/2 cup lite soy sauce
1/4 cup firmly packed light brown sugar
1 tablespoon lime zest
1 teaspoon dried crushed red pepper
1 1/2 pounds skinned and boned chicken breasts, cut into 1-inch pieces
8 (12-inch) wooden or metal skewers
1 bunch green onions, cut into 2-inch pieces
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
32 fresh snow peas
16 basil leaves
2. Soak wooden skewers in water 30 minutes.
3.Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade. Thread chicken, onions, and next 4 ingredients alternately onto wooden skewers, leaving 1/4 inch between pieces.
4. Grill kabobs, covered with grill lid, over 350° to400° (medium-high) heat 6 to 8 minutes on each side or until done. Remove from grill, and baste with reserved 3/4 cup marinade.
Spicy Thai Pork Kabobs: Substitute 1 (1.5-lb.) package pork tenderloin, trimmed, for chicken. Proceed with recipe as directed.