Marinated Chicken Kebabs with Spicy Peanut Sauce
This dish is excellent served over white rice, with a side of thin sliced cucumbers.
4 medium sized boneless and skinless chicken breasts, cut into 1-2” chunks
1 red pepper
1 green pepper
3 tablespoons gluten-free soy sauce (Check label for allergens)
3 tablespoons honey
3 tablespoons olive or sesame oil
2 tablespoons lemon juice
½ to 1 teaspoon chili powder, depending on taste
½ to 1 teaspoon red pepper flakes, optional
Peanut Sauce Ingredients:
4 ounces cream of coconut
2/3 cup boiling water
2 tablespoons gluten-free soy sauce (Check label for allergens)
5 tablespoons crunchy peanut butter
2 teaspoons dark brown sugar
Note: Soak the wooden skewers in a tray of water for at least one hour prior to grilling, or use metal skewers for this recipe.
Combine the marinade ingredients in a small bowl, and whisk until well blended. Place the chicken chunks in a shallow pan, and pour the marinade on top. Toss to coat. Cover tightly and refrigerate overnight.
When ready to cook, cut the red and green peppers into 1½ to 2” chunks. Thread the chicken chunks and alternating pepper chunks on skewers.
Cook on a medium-high preheated gas grill, or under a broiler, until the chicken juices run clear when cut into.
While the chicken is cooking prepare the Peanut Sauce by heating the cream of coconut and the boiling water in a medium sauce pan. Bring to boil while stirring constantly. Add the peanut butter, gluten-free soy sauce and the brown sugar. Whisk well to combine. Reduce heat to a simmer and gently simmer, stirring occasionally, until smooth.
Serve the kebabs, and use the Peanut Sauce for dipping.