Thai Chicken Satay with Peanut-Pumpkin Sauce

This grilled chicken recipe served alongside a zippy peanut-pumpkin sauce is anything but boring.

Ingredients

• 1 cup LIBBY'S® 100% Pure Pumpkin
• 2/3 cups (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
• 1/3 cup creamy or chunky peanut butter
• 2 green onions, chopped
• 2 cloves garlic, peeled
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1/8 to 1/4 teaspoon cayenne pepper
• 1 pound boneless, skinless chicken breast meat, cut into 1-inch pieces
• 2 large red bell peppers, cut into 1-inch pieces
• 2 bunches green onions, cut into 1-inch pieces (white parts only)

Directions

1. Place pumpkin, evaporated milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, sugar and cayenne pepper in blender or food processor; cover.
2. Blend until smooth.
3. Combine 1/2 cup pumpkin mixture and chicken in medium bowl; cover.
4. Reserve remaining pumpkin mixture.
5. Marinate chicken in refrigerator, stirring occasionally, for 1 hour.
6. Alternately thread chicken, bell peppers and green onion pieces onto 30 (4-inch) skewers.
7. Discard any remaining marinade.
8. Preheat grill or broiler.
9. Grill or broil, turning once, for 10 minutes or until chicken is no longer pink.
10. Heat remaining pumpkin mixture; serve with satay.