2-3 lbs boneless, skinless chicken breast cut into 1-2 pieces
½ c chunky peanut butter (no salt/sugar)
4 garlic cloves minced
½ c peanut oil
8 cilantro springs
¼ c white wine vinegar
1 whole dried red chile pepper*
¼ c strong soy sauce (tamari)
2 t crushed red pepper
¼ c lemon juice
2 t chopped fresh ginger
Blend ingredients, add water if necessary. Marinate chicken in refrigerator for at least 4 hours. Place chicken pieces on skewers and barbecue over grill or broil in oven until cooked through, about 10-20 minutes. Serve with couscous or rice. Yield: 4-6 servings.
*vary size and amount of red chile pepper to desired taste.