Grilled Chicken Skewers with Peanut Sauce

Ingredients

Chicken

8 bamboo skewers (8 inches long)

1 lb boneless skinless chicken breasts, cut into 1-inch pieces

1/4 cup teriyaki marinade and sauce (from 15-oz bottle)

Rice

1 cup uncooked instant brown rice

1 1/4 cups water

Sauce

1/4 cup creamy peanut butter

1 tablespoon chopped fresh cilantro

3 tablespoons teriyaki marinade and sauce (from 15-oz bottle)

1 tablespoon lime juice

1/4 teaspoon red pepper sauce

4 medium green onions, chopped (1/4 cup)

2 cloves garlic, finely chopped 

 

 

Directions

1 Soak bamboo skewers in water at least 30 minutes before using to prevent burning. In medium bowl, mix chicken and 1/4 cup teriyaki marinade. Cover; refrigerate 30 to 60 minutes to marinate.
2 Meanwhile, heat coals or gas grill for direct heat. In small bowl, stir all sauce ingredients until blended; set aside.
3 Remove chicken from marinade; discard marinade. Thread chicken on skewers. Place skewers on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until chicken is no longer pink in center.
4 Meanwhile, cook rice in water as directed on package, omitting butter and salt. Sprinkle chicken with additional chopped fresh cilantro if desired. Serve with sauce and rice.