Chicken Kabobs with Peanut Sauce: The Best Chicken Kabobs with Peanut Sauce Recipe from Cook'n

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	Chicken Kabobs with Peanut Sauce

Serves: 10

   6 tablespoons soy sauce
   4 tablespoons lemon juice
   2 tablespoons vegetable oil
   2 cloves garlic minced
   1 pound chicken cut in 3/4 -inch pieces
   10 bamboo skewers (10 inches long each)
   1/2 cup half and half
   1/2 cup chunky peanut butter
   1/4 cup butter or margarine, cut in pieces
   2 teaspoons sugar
   1 to 2 teaspoons red pepper flakes crushed
   10 green onions large, trimmed to 2-inch lengths
   Additional red pepper flakes (optional)

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In a small bowl, mix 3 tablespoons of the soy sauce, 2 tablespoons of the lemon juice, oil, and garlic. Pour into a large reclosable plastic bag or a shallow baking dish. Place chicken in marinade, turning to coat. Close bag or cover baking dish. Refrigerate at least 2 or up to 6 hours, turning chicken over occasionally.

Soak skewers in water 1 to 2 hours while meat is marinating. (Skewers will burn less during broiling if water-soaked.)

Pour marinade from meat into a small saucepan. To saucepan, add half-and-half, peanut butter, butter, remaining 3 tablespoons soy sauce, remaining 2 tablespoons lemon juice, sugar, and red pepper flakes. Stirring over low heat, cook until sauce is blended and hot (do not boil); set aside and keep warm.

Thread 5 or 6 pieces of meat and 1 green onion onto each skewer. Place on a broiler rack and brush with peanut sauce.

Broil 6 inches from heat source 6 minutes or until no longer pink in center, turning once.

Sprinkle red pepper flakes on remaining warm sauce, if desired, and serve sauce with kabobs.

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