Thai Chicken Marinade
![Recipe uses Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_1000x2000-100x200.png)
Original Red Sauce
Servings:
Makes 4 servings.
![Thai Chicken Marinade](https://www.tabasco.com/wp-content/uploads/2017/04/4121-320x149.jpg 320w,https://www.tabasco.com/wp-content/uploads/2017/04/4121-640x298.jpg 640w,https://www.tabasco.com/wp-content/uploads/2017/04/4121.jpg 840w)
Ingredients
![TABASCO® Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-100x200.png 100w)
2 tablespoons peanut oil
2 tablespoons chunky peanut butter
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon minced fresh ginger
1 clove garlic, minced
2 teaspoons curry powder
1 pound boneless, skinless chicken breasts
Scallion for garnish
Preparation
Combine peanut oil, peanut butter, TABASCO® Sauce, lime juice, soy sauce, ginger, garlic and curry powder in large bowl. Cut chicken along grain into 1/2-inch wide strips; toss in peanut mixture. Cover. Marinate at least 2 hours to overnight.
Soak eight 12-inch-long bamboo skewers in water.
Preheat grill to medium-high or broiler.
Thread chicken strips lengthwise onto skewers. Grill just until cooked through, about 5 minutes.