3 whole boneless, skinless chicken breasts, halved (1-1/4 pounds)
Peanut marinade (recipe follows)
12 green onions, roots trimmed off
Cut each chicken breast half into 8 pieces. Reserve 3/4 cup peanut marinade for dipping sauce. Place remaining marinade in medium-size bowl. Add chicken; mix to coat. Marinate 2-3 hours, refrigerated, stirring several times. Remove from refrigerator 30 minutes before grilling. Preheat grill. Soak 12 wooden skewers in water for 15-20 minutes. Thread 4-5 pieces of chicken on each skewer. Trim 3 inches of green tops off green onions. Cut onions in half crosswise, cutting through white part so green ends stay intact. Spear halves of green onions on ends of each skewer. Grill, uncovered, over medium-high fire for 8-10 minutes to grill all sides evenly. Pass reserved marinade for dipping.
1/2 cup chunky peanut butter
1/2 cup peanut oil
1/4 cup white wine vinegar
1/4 cup tamari (or regular soy sauce)
1/4 cup fresh lemon juice (2 lemons)
4 cloves garlic, finely chopped
8 cilantro sprigs, finely chopped
1 whole dried red chili pepper, finely chopped, or 2 teaspoons crushed red pepper flakes
2 teaspoons finely chopped fresh ginger root
Combine all ingredients in container of blender or food processor. Cover; blend until very smooth. Add a few drops of water if too thick.