Marinated Chicken Kabobs with Peanut Sauce

For the marinade:

3 tablespoons soy sauce

2 tablespoons lemon juice

2 tablespoons vegetable oil

2 cloves garlic, minced or pressed

2 pounds boneless, skinless chicken breasts, cut into 1" cubes

8 bamboo skewers (10 inches long each)

For the peanut sauce:

6 tablespoons soy sauce

4 tablespoons lemon juice

2 cloves garlic, minced or minced

2 tablespoons vegetable oil

½ cup half and half

½ cup chunky peanut butter

¼ cup butter or margarine, cut in pieces

2 teaspoons sugar

1 to 2 teaspoons red pepper flakes crushed

For garnish:

2 green onions, sliced thin

Marinade: In a small bowl, mix 3 tablespoons of the soy sauce, 2 tablespoons of the lemon juice, oil, and garlic. Pour into a large resealable plastic bag or a shallow baking dish. Place chicken in marinade, stirring to coat. Close bag or cover baking dish. Refrigerate at least 2 or up to 6 hours, stirring occasionally.

Soak skewers in water 1 to 2 hours while meat is marinating. (Skewers will burn less during broiling if water-soaked.)

Peanut Sauce: In saucepan combine peanut sauce ingredients. Stirring over low heat, cook until sauce is blended and hot (do not boil); set aside and keep warm.

Thread pieces of meat on each skewer. Dispose of marinade.

Place on a hot grill, or under broiler, and brush with peanut sauce. Grill 10 minutes, or until no longer pink in center, turning once.

Drizzle with additional sauce and garnish with green onions.

Serve with rice to help soak up the extra peanut sauce.

Serves 6