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In a large bowl, gradually stir hot water into peanut butter. Stir in chili paste, soy sauce, oil, vinegar, garlic, ginger and ground red pepper. Place chicken in marinade, and turn to coat evenly. Cover, and refrigerate overnight, turning occasionally.
Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken pieces onto skewers. Discard marinade.
Grill chicken 8 to 10 minutes per side, or until no longer pink, and juices run clear.
Calories 339cal Total fat 17g Cholesterol 97mg Sodium 683mg
Carbohydrates 9g Fiber 1g
This recipe has been added to the following public cookbooks:
MEAL DEALS
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