You can adjust the amount of spice to suit your taste in this creamy, and always popular, Asian peanut sauce. Use a combination of colored bell peppers, such as red and yellow, for visual appeal. If you like, round out the meal with a side of tabbouleh.
Grilled Chicken Skewers with Spicy Peanut Sauce
1 Tbs. canola oil
1/3 cup low-sodium creamy peanut butter
1/3 cup light coconut milk
1 1/2 Tbs. fresh lime juice
1 1/2 Tbs. light brown sugar, firmly packed
3 1/2 tsp. low-sodium soy sauce
1 1/2 tsp. Asian red chile paste
1 1/2 lb. boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
2 bell peppers, seeded and cut into 1 1/2-inch chunks
1 Tbs. olive oil
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
Build a hot fire in a charcoal grill or preheat a gas grill to medium-high. Brush grill rack with canola oil.
In a bowl, whisk together peanut butter, coconut milk, lime juice, brown sugar, soy sauce and red chile paste. Transfer sauce to a serving bowl or bowls and set aside.
Thread chicken and bell pepper pieces alternately onto 8 metal or soaked wooden skewers, dividing them evenly. Lightly brush with olive oil and sprinkle with salt and pepper.
Grill skewers directly over heat until chicken is nicely grill-marked on first side, about 3 minutes. Turn and grill until chicken is browned on second side and opaque throughout, 2 to 3 minutes longer. Remove from grill and serve right away, with peanut sauce for dipping. Serves 4.