Chicken Kabobs

Great way to get protein and BBQ outdoors... Chicken kabobs Satay Marinade 2 tablespoons fresh lime juice 2 teaspoons low-sodium soy sauce 1 teaspoon vegetable oil 1 clove garlic, minced 1/2 teaspoon paprika 1/8 teaspoon cayenne 2 boneless skinless whole chicken breasts (8 to 10 oz. each), split in half, skin removed Sauce 1/4 to 1/3 cup water 3 tablespoons reduced-fat creamy peanut butter 1 tablespoon low-sodium soy sauce 1 1/2 teaspoons sugar 1 teaspoon cider vinegar 1 small clove garlic, minced Dash cayenne 8.0 servings 1 Combine marinade ingredients in medium mixing bowl. Pound breast halves to 1/4-inch thickness. Cut each half lengthwise into 4 strips. Add strips to marinade, stirring to coat. Cover with plastic wrap. Chill 1 hour, stirring occasionally. Meanwhile, soak eight 6-inch wooden skewers in water for 30 minutes. Set aside. 2 Prepare grill for medium direct heat. Spray cooking grid with nonstick vegetable spray. Drain and discard marinade from chicken. On skewers, evenly thread chicken accordion-style. 3 Place kabobs on cooking grid. Grill covered for 10 to 12 minutes, or until meat is no longer pink and juices run clear, turning kabobs over once. 4 Meanwhile, combine sauce ingredients in 1-quart saucepan. Bring to simmer over medium-low heat, stirring constantly. Simmer for 2 to 6 minutes, or until sauce is smooth, stirring constantly. Remove from heat. Serve sauce with chicken. Sprinkle sliced green onions over sauce for garnish, if desired. Nutrition Facts: Serving Size: 2 kabobs (53g) Servings: 8.0 Calories: 99.0 Calories from fat: 32.0 Amount/Serving %DV Amount/Serving %DV Total Fat 4g 6% Total Carbohydrate 4g 1% Saturated Fat 1g 4% Dietary Fiber 0g 0% Cholesterol 30mg 10% Sugars 2g Sodium 127mg 5% Protein 13g Vitamin A 4% Vitamin C 0% Calcium 2% Iron 4% >>

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