About this recipe:Peanut, chilli, garlic and ginger create a flavourful Asian-inspired marinade for barbecued chicken kebabs.
1/2 cup hot water
155g smooth peanut butter
4 tablespoons chilli paste
60ml (1/4 cup) soya sauce
2 tablespoons vegetable oil
2 tablespoons cider vinegar
4 cloves garlic, finely chopped
2 teaspoons grated ginger
1/4 teaspoon cayenne pepper
1.5kg skinless, boneless chicken breast fillets, diced
Directions Prep:15min › Cook:20min › Extra time:8hr25min › Ready in:9hr
In a large bowl, gradually stir hot water into peanut butter. Stir in chilli paste, soya 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 on to skewers, discarding marinade.
Cook chicken 8 to 10 minutes each side, or until no longer pink and juices run clear.