Spicy Thai Chicken Kabobs

• 1/2 cup creamy peanut butter
• 1/2 cup lite soy sauce
• 1/4 cup firmly packed light brown sugar
• 1 tablespoon lime zest
• 1 teaspoon dried crushed red pepper
• 1 1/2 pounds skinned and boned chicken breasts, cut into 1-inch pieces
• 8 (12-inch) wooden or metal skewers
• 1 bunch green onions, cut into 2-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 32 fresh snow peas
• 16 basil leaves

1. Whisk together first 5 ingredients and 1/2 cup water in a large shallow dish or zip-top plastic freezer bag; reserve 3/4 cup. Add chicken to dish, turning to coat. Cover or seal, and chill 8 hours, turning occasionally.
2. Soak wooden skewers in water 30 minutes.
3. Preheat grill to 350u0b0 to 400u0b0 (medium-high). Remove chicken from marinade, discarding marinade. Thread chicken, onions, and next 4 ingredients alternately onto wooden skewers, leaving 1/4 inch between pieces.
4. Grill kabobs, covered with grill lid, over 350u0b0 to 400u0b0 (medium-high) heat 6 to 8 minutes on each side or until done. Remove from grill, and baste with reserved 3/4 cup marinade.
5. Spicy Thai Pork Kabobs: Substitute 1 (5-lb.) package pork tenderloin, trimmed, for chicken. Proceed with recipe as directed.

peanut butter, soy sauce, brown sugar, lime zest, red pepper, chicken breasts, wooden, green onions, red bell pepper, yellow bell pepper, snow peas, basil

Taken from www.myrecipes.com/recipe/spicy-thai-chicken-kabobs (may not work)