Grilled Mexican Chicken Satay

• 1 pound boneless, skinless chicken breast halves
• 2 tablespoons vegetable oil
• 3 tablespoons chopped fresh cilantro
• 1/2 cup skippy creamy peanut butter
• 1 1/2 teaspoons habanero chili pepper
• 3 knorr garlic minicube
• 1/2 cup water
• 3 tablespoons lime juice
• 1 zucchini medium, sliced into half rounds
• 1 red pepper medium, cut into 1-inch pieces

1. For Marinade, in small bowl, combine oil, 1 tablespoon cilantro, 1 teaspoon habanero sauce and 1 Knorr(R) Garlic MiniCube; set aside.
2. On each skewer*, thread chicken, zucchini, pepper and chicken. Evenly rub chicken and vegetables with marinade mixture. In large resealable plastic bag, place skewers. Close bag and marinate in refrigerator 30 minutes.
3. Meanwhile, for Sauce, in medium bowl, combine Skippy(R) Creamy Peanut Butter, water, lime juice, remaining 2 tablespoons cilantro, 1/2 teaspoon habanero sauce and 2 Minicubes.
4. Remove chicken/vegetable skewers from marinade, discarding marinade. Grill or broil, turning once, 8 minutes or until chicken is thoroughly cooked. Serve with peanut sauce.

chicken, vegetable oil, fresh cilantro, peanut butter, habanero chili pepper, knorr garlic, water, lime juice, zucchini, red pepper

Taken from www.yummly.com/recipe/Grilled-mexican-chicken-satay-303963 (may not work)