Boka Dushi (Dutch West Indian Chicken Kebabs)

• 1/4 cup ketjap manis (or substitute 2 tablespoons soy sauce plus 2 tablespoons molasses)
• 1 tablespoon fresh lime juice
• 1 teaspoon ground cumin
• 2 teaspoons grated fresh ginger
• 1 teaspoon sambal oelek or 1 teaspoon thai chili paste
• 1/2 teaspoon ground turmeric
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch-wide strips or 1 1/2 lbs chicken tenders
• vegetable oil, for grill
• Dutch West Indian Peanut Sauce
• 1/3 cup reduced-sodium fat-free chicken broth
• 3 tablespoons creamy peanut butter
• 1/2 cup chopped seeded tomatoes
• 2 tablespoons minced green onions
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fish sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon minced seeded Thai chiles or 1 teaspoon red jalapeno chile
• 1 teaspoon honey
• 1 garlic clove, crushed

1. Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
2. Prepare grill.
3. Remove chicken from bag and discard marinade. Thread chicken strips onto 18 (8-inch) skewers (soaked if wooden).
4. Place kebabs on grill rack coated with vegetable oil; grill 2 minutes on each side or until done. Serve with prepared Peanut Sauce.
5. To make the Peanut Sauce: Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter mixture into a bowl; stir in the remaining ingredients. Serve at room temperature.

ketjap manis, lime juice, ground cumin, ginger, sambal oelek, ground turmeric, chicken breasts, vegetable oil, dutch, chicken broth, peanut butter, tomatoes, green onions, fresh cilantro, fish sauce, lime juice, fresh ginger, chiles, honey, garlic

Taken from www.food.com/recipe/boka-dushi-dutch-west-indian-chicken-kebabs-481342 (may not work)