3/4 c peanut butter
3 Tbsp lime juice
3 garlic cloves
3 scallions
1/2 c veg or chicken bouillion
1 tsp fresh grated ginger
1 green chili pepper, chopped
Directions:
Whip up in blender until just slightly chunky. Refrigerate a few hours. Thread chicken chunks on skewers, brush with peanut sauce. Grill over medium coals or in a broiler, basting frequently until chicken is done. Serve with remaining sauce for dipping.
Submitted by Gretchen Grant Contributed on: and modified on Friday November 11th, 2005
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