"SWEET CHICKEN SKEWERS" for Valentine's Day

One fun way to prepare chicken is to make grilled chicken skewers! I can think of two simple ways to add some flavor to the sliced chicken before grilling: one is to just marinate it in Worcestershire Sauce, and the other is to marinate it in lemon juice, catsup, oil, garlic, soy sauce, and brown sugar (Pinoy-style).

But today, since it's Valentine's day, I thought of trying a different twist to my chicken skewers and prepare something special for my husband. The Thai dish "Chicken Sate" inspired me to make this dish. I used peanut butter, plus some other ingredients I had available, and it tasted really good! The usual recipe for Thai Chicken Sate and the Thai Peanut Dipping Sauce requires coconut milk...but since I cannot have coconut in my food, I tried to omit that...and like what I said earlier, it turned out well and my husband enjoyed his Valentine's Day lunch!:-)

[CHICHAY TIP: If you do not want the chicken to be too sweet, cut the peanut butter quantity in half, and add more lemon juice. ]

- CHICHAY

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"SWEET CHICKEN SKEWERS"

What You Need:

For the Chicken Skewers:

• 1/2 cup creamy peanut butter
• 1 tbsp chopped fresh cilantro (optional)
• 2 tbsp catsup
• 1 tsp olive oil
• 3 tbsp packed brown sugar (or 1 1/2 packs of splenda)
• 3 tbsp low sodium soy sauce
• 1/2 tbsp salt
• 2 tbsp lemon juice
• 1/2 tsp curry powder
• 1/4 tsp cayenne or red pepper
• 1/2 tsp ground black pepper
• 2 tbsp minced garlic
• 2 tbsp minced shallot
• 1 tsp minced cilantro (optional)
• 1 tsp minced fresh ginger
• 2 skinless, boneless chicken breast halves - cut into strips
• 1 green bell pepper, seeded and cubed
• 1 yellow bell pepper, seeded and cubed
• salt and pepper for the bell peppers

For the Peanut Dipping Sauce:

• 1/4 cup creamy peanut butter
• 1/4 cup water1 tsp chicken bouillon
• 1 tsp curry powder
• 3 tablespoons low-sodium soy sauce
• 2 tbsp brown sugar (or 1 packet of splenda)
• 1 tbsp minced fresh ginger
• 2 tbsp lemon juice
• 1 tsp minced garlic
• 1 tsp minced shallot
• 1/2 tsp chili flakes (optional)

Prep:

-In a large mixing bowl, combine peanut butter, cilantro, catsup, olive oil, brown sugar, soy sauce, salt, lemon juice, cayenne pepper, black pepper, garlic and shalots; mix well.

-Add chicken to the marinade, cover and refrigerate for at least 2 hours.

-While the chicken is marinating, soak bamboo skewers in water so they will not burn on the grill.

How To:

PEANUT DIPPING SAUCE

-Warm the water with the bouillon, curry powder and soy sauce in a
saucepan and keep warm on low heat...

-In a blender or food processor, process the peanut butter, garlic,
shallot, ginger, and sugar (you can also do the mixing manually if you
wish).

-Slowly add the warmed chicken broth to the peanut butter mix, and
process again.

-Remove from the blender (or mixing bowl), and transfer to a small bowl
for dipping.

SKEWERS

-Preheat the barbeque to a high heat, or preheat your oven to broil.

-Thread chicken strips and peppers onto separate skewers.

-Season pepper skewers with salt and pepper.

-Grill chicken skewers, turning once (over charcoal for 4 to 6 minutes; or broil,
until just browned and cooked through).

-Grill bell peppers one minute each side.

-Serve with the Peanut Dipping Sauce on the side, AND/OR cucumber salad (chopped cucumber with red onions, vinegar, black pepper and sugar).