Chicken Kebabs with Peanut Sauce

Chicken:

2 large whole chicken breasts (about 2 lbs)

¼ C soy sauce

1 Tbsp oil

1 Tsp brown sugar, packed

¼ tsp ground ginger

1 clove garlic, crushed

Peanut Sauce:

1 small onion, finely chopped

1 Tbsp oil

⅓ C peanut butter

⅓ C water

1 Tbsp lemon juice

¼ tsp ground coriander

3 to 4 drops red pepper sauce

To prepare chicken, remove bones and skin from chicken. Cut chicken into
¾ inch pieces. (For ease in cutting, partially freeze chicken.) Mix together chicken, soy sauce, oil, brown sugar, ginger and garlic in glass bowl. Cover and refrigerate, stirring occasionally, at least 2 hours. Meanwhile, prepare peanut sauce. Cook and stir onion in oil in 1 ½ quart saucepan until tender. Remove from heat. Stir in peanut butter, water, lemon juice, coriander and red pepper sauce. Heat over low heat just until blended (sauce will separate if overcooked.) Remove chicken from marinade. Reserve marinade. Thread 4 or chicken pieces on each of 14 to 16 bamboo skewers. Brush chicken with reserved marinade. Set oven control to broil or 550 ˚ F. Broil skewers with tops about 4 inches.