Spicy Thai Chicken Kabobs

Ingredients

• 16  basil 
• 0.3 cup brown sugar light packed
• 1.5 pounds chicken breast cut into 1-inch pieces
• 0.5 cup creamy peanut butter 
• 1 bunch spring onion cut into 2-inch pieces
• 1 tablespoon lime zest 
• 1 large bell pepper red cut into 1-inch pieces
• 1 teaspoon pepper dried red crushed
• 32  snow peas fresh
• 0.5 cup soya sauce 
• 1 large bell pepper yellow cut into 1-inch pieces
• 12 inch frangelico 
• 12 inch frangelico 

Equipment

• whisk
• grill
• wooden skewers

Directions

1. Whisk together first 5 ingredients and 1/2 cup water in a large shallow dish or zip-top plastic freezer bag; reserve 3/4 cup.
2. Add chicken to dish, turning to coat. Cover or seal, and chill 8 hours, turning occasionally.
3. Soak wooden skewers in water 30 minutes.
4. Preheat grill to 350 to 400 (medium-high).
5. Remove chicken from marinade, discarding marinade. Thread chicken, onions, and next 4 ingredients alternately onto wooden skewers, leaving 1/4 inch between pieces.
6. Grill kabobs, covered with grill lid, over 350 to 400 (medium-high) heat 6 to 8 minutes on each side or until done.
7. Remove from grill, and baste with reserved 3/4 cup marinade.
8. Spicy Thai Pork Kabobs: Substitute 1 (5-lb.) package pork tenderloin, trimmed, for chicken. Proceed with recipe as directed.