Chicken Skewers with Peanut Dipping Sauce

Serves 12
Tenderloin Skewers Recipe
2 pounds George’s Chicken Tenderloins, thawed, rinsed and patted dry
Non-stick cooking spray
24 (6-inch) bamboo skewers
1/4 cup soy sauce
2 tablespoons canola oil
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
2 tablespoons garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon crushed red-pepper flakes
Peanut Sauce:
1/2 cup hot water
3/4 cup creamy peanut butter
2 teaspoons light brown sugar
2 tablespoons fresh lime juice
1/4 cup green onions, rinsed and sliced
  1. Cut tenderloins in half lengthwise to make long strips. Set aside.
  2. In a medium glass bowl, combine all marinade ingredients, stir and pour into a re-sealable plastic bag. Add chicken strips to the marinade, seal and turn the bag over to coat well. Refrigerate for 1 hour.
  3. Preheat oven to 350ºF. Line a baking sheet with foil and lightly coat with non-stick cooking spray.
  4. Combine peanut sauce ingredients in a bowl and whisk until smooth. Cover and set aside.
  5. Thread marinated chicken tenderloin strips loosely onto wooden skewers and transfer to prepared baking sheet.
  6. Bake, turning once, until browned and cooked through, about 12-15 minutes. Transfer to a serving plate. Top peanut sauce with green onions, and serve alongside the chicken skewers.