About this recipe:Peanut, chilli, garlic and ginger create a flavourful Asian-inspired marinade for barbecued chicken kebabs.
100ml (4 fl oz) hot water
150g (5 oz) smooth peanut butter
4 tablespoons chilli paste
4 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons distilled cider vinegar
4 cloves garlic, minced
1 dessertspoon grated fresh root ginger
1/4 teaspoon cayenne pepper
1.3kg (3 lb) skinless, boneless chicken breast fillets - diced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
In a large bowl, gradually stir hot water into peanut butter. Stir in chilli paste, soy sauce, oil, vinegar, garlic, ginger and cayenne pepper. Place chicken in marinade, and turn to coat evenly. Cover, and refrigerate overnight, turning occasionally.
Preheat barbecue for medium heat, and lightly oil cooking grate. Thread chicken pieces onto skewers. Discard marinade.
Cook chicken 8 to 10 minutes per side, or until no longer pink, and juices run clear.