Thai Peanut Chicken Kabobs

½ cup creamy peanut butter
1/2 cup lite soy sauce
¼ cup firmly packed light brown sugar (sub with sucanant or honey)
1 tablespoon lime zest
1 teaspoon dried crushed red pepper
1½ 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 fresh basil leaves

1.Whisk together first 5 ingredients and ½ cup water in a large shallow dish or zip-top plastic freezer bag; reserve ¾ cup. Add chicken to dish, turning to coat. Cover or seal, and chill 8 hours, turning it occasionally.

2. Soak wooden skewers in water 30 minutes.

3. Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade. Thread chicken, onions, and next 4 ingredients alternately onto wooden skewers, leaving ¼ inch between pieces.

4. Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 8 minutes on each side or until done. Remove from grill, and baste with reserved ¾ cup marinade.

Spicy Thai Pork Kabobs: Substitute 1 (1.5-lb.) package pork tenderloin, trimmed, for chicken. Proceed with recipe as directed.

Prep:
Prep: 20 min., Chill: 8 hr., Soak: 30 min., Grill: 16 min. Stir up a the peanut sauce, and marinate the chicken before you head out for the day. The remaining ingredients can be quickly put together when you get home.

Source: Southern Living