Grilled Peanut Butter Chicken Skewers

• 2 foster farms simply raised chicken breasts
• red, yellow, and green bell peppers, chopped
• italian squash, chopped
• wooden skewers, soaked in water for 1 hour
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 1/4 cup water
• 1.5 cloves garlic, minced
• 1/2 teaspoon spices, chili powder [usda:2009]
• 1/2 teaspoon spices, ginger, ground [usda:2021]
• 3 tablespoon brown sugar
• 1/2 teaspoon pepper
• 1 pinch of salt
• 1/2 lemon or orange juice, freshly squeezed
• fresh basil

1. Slice the chicken breasts into thin 1″ strips. Chop the bell peppers and squash into large chunks. Combine the peanut butter, soy sauce, water, minced garlic, chili powder, ginger, brown sugar, black pepper and salt in a medium sized saucepan. Bring to a simmer while stirring until thoroughly mixed. The peanut butter sauce should be the consistency that allows for brush basting (slightly less thick than regular peanut butter out of the tub). Allow to cool and separate peanut butter sauce into two bowls. One bowl will be for chicken basting and the other will be for dipping. Skewer a piece of bell pepper on the skewer, then chicken, then Italian squash until the skewer is full leaving 1″ of open wooden skewer for holding on each end. On a clean, oiled and hot grill place the skewers on the grill. Leave the grill open and cook for 3 minutes, turn, brush with peanut butter sauce and repeat for 10-15 minutes until chicken is cooked through. The more peanut sauce you brush on your chicken skewers the better. Garnish with chopped fresh basil, serve hot. Eat and Enjoy!