- In a gallon freezer bag, combine chicken and ½ cup Thai Peanut Sauce. Seal well. Refrigerate 2 hours or up to overnight.
- Prepare grill to medium heat. Remove chicken from marinade. Discard bag with marinade. Thread chicken on skewers. Place on grill.
- Grill, turning occasionally, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes.
- Serve with remaining Thai Peanut Sauce for dipping.
Makes 6 servings.
Serve with Grilled Bok Choy & Peppers
Wine Pairing: Pinot Gris
Make Ahead & Freeze
: Prepare step 1. Place remaining Thai Peanut Sauce in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
Nutrition per Serving:
: 240 Total Fat
: 9g Sat. Fat
: 3.5g Cholest
: 85mg Sodium
: 250mg Carbs
: 12g Fiber
: 3g Sugar
: 9g Protein