About this recipe:The chicken is marinated in soy sauce, dark brown sugar and peanut butter, then barbecued or grilled.
250g (9 oz) crunchy peanut butter
handful chopped fresh coriander
175g (6 oz) salsa
4 tablespoons dark brown soft sugar
7 tablespoons soy sauce
1 tablespoon salt
4 tablespoons lemon juice
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
3 tablespoons minced garlic
1 bunch spring onions, chopped
3 skinless, boneless chicken breast halves - cut into strips
2 green peppers, seeded and cut into square pieces
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Method Prep:40min › Cook:10min › Ready in:50min
In a large mixing bowl, combine crunchy peanut butter, coriander, salsa, dark brown sugar, soy sauce, salt, lemon juice, cayenne pepper, black pepper, garlic and spring onions; mix well. Add chicken to the marinade, cover and refrigerate for at least 4 hours.
While the chicken is marinating, soak bamboo skewers in water for one hour so they will not burn on the barbecue.
Preheat the barbecue to a high heat. Or preheat your oven to grill.
Thread chicken onto skewers like a snake, and in between each loop add a piece of green pepper.
Barbecue skewers, turning once, for 4 to 6 minutes; or grill, until just browned and cooked through.