These grilled chicken skewers have a peanut buttery, Asian flavor that your kids will love.
-1/3 cup hot water
-1/4 cup barbecue sauce
-1/4 cup creamy peanut butter
-1/4 cup soy sauce (I have substituted worcestershire sauce here if you're out of soy)
-1/4 cup chopped fresh cilantro
-2 tablespoons honey mustard
-1 pound boneless, skinless chicken breast
If you are using wooden skewers, make sure you soak them for several hours prior to using them on the grill. As you can see from my picture, even wet skewers tend to burn up on the grill. Mix all of your ingredients together in a bowl, except the chicken. You can save 1/2 the sauce for dipping if you like it. I personally, love the marinade but don't care to use it for dipping. Cut chicken into strips--approximately 1/2 to 3/4 inch and place in the bowl of marinade. Make sure the chicken is well coated and thread it back and forth on the skewers. The original recipe calls for refrigerating in the marinade for 1-2 hours; I don't do that because I don't have time and the sauce is thick enough that it clings to the chicken like a coating. The longer the chicken is in the marinade, the more flavor it will absorb from the marinade, so it's up to you. Discard the remaining chicken marinade. Put on a medium-high heat grill and let the chicken cook through--between 5-10 minutes depending on how thick your chicken ribbons are. You can serve it with the marinade that you set aside or just as is. The leftovers make great sandwiches and I've also put the chicken in scrambled eggs.