CHICKEN KABOBS WITH THAI DIPPING SAUCE

 

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Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 small cucumber, seeded and cut into small chunks
  • 1 cup cherry tomatoes
  • 2 green onions, cut into 1-inch pieces
  • 2/3 cup teriyaki baste & glaze sauce
  • 1/3 cup Frank's® RedHot® Original Cayenne Pepper Sauce
  • 1/3 cup peanut butter
  • 3 tablespoons frozen orange juice concentrate, undiluted
  • 2 cloves garlic, minced

Directions

  • Thread chicken, cucumber, tomatoes and onions alternately onto metal skewers; set aside.
  • To prepare Thai Dipping Sauce, combine teriyaki baste & glaze sauce, Frank's Red Hot Sauce, peanut butter, orange juice concentrate and garlic; mix well.
  • Reserve 2/3 cup sauce for dipping.
  • Brush skewers with some of remaining sauce. Place skewers on oiled grid.
  • Grill over hot coals 10 minutes or until chicken is no longer pink in center, turning and basting often with remaining sauce.
  • Serve skewers with reserved Thai Dipping Sauce. Garnish as desired.

Notes

Categories: Appetizer 

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