Prep: 10 min. + marinating / Cook: 5-7 min.
Makes 4 servings, 3 skewers each.
1/3 c. hot water
1/4 c. teriyaki barbecue sauce
1/4 c. creamy peanut butter
1/4 c. soy sauce
1/4 c. chopped cilantro
2 T. honey Dijon mustard
1 lb. boneless skinless chicken breasts, cut into 12 thin strips
Mix all ingredients except chicken in medium bowl with a wire whisk.
Pour half the mixture into a large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1-2 hours to marinate.
Refrigerate remaining sauce for dipping.
Preheat grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion. Discard any remaining marinade in bag.
Grill 5-7 minutes or until chicken is cooked through. Serve with reserved dipping sauce.
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