Peanut butter makes a great flavor addition to this marinade.
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Ingredients
- 1⁄3 cup peanut butter 75 mL
- 1⁄4 cup warm water 60 mL
- 1⁄2 cup sweet Thai chili sauce, divided 125 mL
- 2 tbsp chopped fresh cilantro 30 mL
- 1⁄4 tsp each salt and black pepper 1 mL
- 1 lb boneless skinless chicken breasts (about 2) 500 g
- Half fresh cored pineapple
Instructions
- In a large bowl, whisk together peanut butter, water, 1⁄4 cup (60 mL) of the Thai chili sauce, cilantro, salt and pepper. Cut chicken into 1-inch (2.5 cm) cubes and add to bowl, tossing well to coat. Cover and refrigerate for at least 1 hour or overnight.
- Preheat grill to medium heat. Meanwhile, if using bamboo skewers, soak them in water for 30 minutes.
- Cut pineapple into 1-inch (2.5 cm) cubes. Skewer chicken and pineapple onto skewers. Grill, turning occasionally, for 12 to 15 minutes or until chicken is no longer pink inside. Serve with remaining Thai chili sauce.
- Serves 4.
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