Delightful salsa combines sweet and spicy. Great with chips, and on
burgers.
Ingredients:
1/3 cup Hot Water
1/4 cup Barbecue Sauce
1/4 cup Creamy Peanut Butter
1/4 cup Soy sauce
1/4 cup Chopped Cilantro
2 tablespoons Honey Dijon Mustard
1 pound Boneless Skinless Chicken Tenderloins
Preparation:
MIX water, barbecue sauce, peanut butter, soy sauce, cilantro
and mustard in medium bowl with wire whisk. Refrigerate HALF of the mixture to use as a dipping
sauce. Pour remaining mixture into large resealable plastic bag. Add chicken; seal bag. Shake
gently to coat chicken. Refrigerate 1 to 2 hours to marinate.
Preheat grill to medium-high heat.
Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag.
Grill 5 to 7 minute or until chicken is cooked through.
