The Washington Times-Herald

Food

August 8, 2011

BBQ My Way: Spicy Thai chicken kabobs

Birmingham — When you (or your better half) are needing a little sophistication in your grilling options, this is the

perfect recipe to try.

And if you are like me, your family occasionally wants something other than a grilled steak, burger or traditional barbecue dish. The good news is that this kabob recipe is not only delicious, but easy if you stick to some simple grilling techniques.

The dish is rich, spicy, sweet and crunchy, offering great taste and texture. And while you may be a bit

surprised that one of the main ingredients is creamy peanut butter, you will absolutely love the end result. But, let's first cover some important kabob grilling principals.

Have you ever walked by the meat department in your grocery store and noticed those really pretty kabobs in the glass case? Meat, vegetable, vegetable, meat, vegetable, then meat. In other words, the skewer has both veggies and meat, on the same skewer! What's wrong with this picture? It's pretty simple really.

Proteins cook at a different pace then veggies. You are either going to have overdone veggies barely hanging on for dear life while making sure your chicken is done, or even worse, undercooked chicken when the veggies are done.

The solution is simple. Grill the protein, in this case the chicken, on one

set of skewers and the veggies and fruit on another set of skewers. Problem solved.

You can view an instructional video I made for this recipe at http://www.bbq-my-way.com/grilledchicken-

recipe.html.

Either approach will get you to the kabob promised land. Here we go.

Purchase four boneless and skinless chicken breasts and cut each breast into four pieces lengthwise. In the meantime, soak bamboo skewers in water for 30 minutes to prevent them from burning.

Now for the sauce spicy Thai sauce...

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