Chicken Satay (Kabobs)

1/3 cup hot water
1/4 cup Kraft Original Barbecue Sauce
1/4 cup creamy peanut butter
1/4 cup lite soy sauce
1/4 cup fresh cilantro, chopped
2 TB Honey Dijon mustard
1 lb. boneless skinless chicken breast halves, cut into 12 thin strips

Mix water, barbecue sauce, peanut butter, soy sauce, cilantro and mustard in medium bowl with
wire whisk. Refrigerate half of the mixture to use as a dipping sauce. Pour remaining mixture into
large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate
1 to 2 hours to marinate.

Preheat grill to medium high heat. Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag.

Grill 5 to 7 minutes or until chicken is cooked through. Serve with the reserved dipping sauce.

Makes: 4 servings, 3 kabobs each.

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