Chicken Skewers

I knocked this dinner out of the ball park.  Now, I’ve been told I’m great in the kitchen, but sometimes a recipe comes along and becomes one that is talked about for days.  This will be one of those and I’m sure it will be requested again!

The marinade is an interesting mix of barbecue sauce, peanut butter, and soy sauce.  It gave the chicken such a great flavor.  You let it soak it up for about an hour and a half and then use the reserved sauce to brush on the skewers once they are on the grill.

They cook about 6 minutes per side.  You can also broil these if the snow has fallen by the time you get around to trying it!  I’m not so much a snow grill-er!

Chicken Skewers

• 1/4 cup hot water
• 1/4 cup barbecue sauce
• 1/4 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 Tbsp. honey Dijon mustard
• 1 lb. boneless, skinless chicken breasts, cut into small pieces
• 1 red pepper, cut into chunks
• 1 yellow pepper, cut into chunks {I used green out of my garden}
• 20 oz can pineapple chunks
• 1 small zucchini, cut into chunks

In a small mixing bowl, combine first 5 ingredients.  Mix about 1/4 cup of the sauce with chicken pieces.  Cover and refrigerate about one and a half hours.

When ready to grill, alternate chicken and veggies on skewers and brush with remaining sauce.  Place skewers on the grill or under the broiler for approximately 6 minutes.  Turn and grill for another six minutes.