Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 small cucumber, seeded and cut into small chunks
1 cup cherry tomatoes
2 green onions, cut into 1-inch pieces
2/3 cup teriyaki baste-and-glaze sauce
1/3 cup hot cayenne pepper sauce
1/3 cup peanut butter
3 tablespoons frozen orange juice concentrate, undiluted
2 cloves garlic, minced

Preheat broiler or prepare grill.

Thread chicken, cucumber, tomatoes and onions alternately onto metal skewers; set aside.
To prepare Thai Dipping Sauce, combine teriyaki baste-and-glaze sauce, cayenne pepper sauce, peanut butter, orange juice concentrate and garlic; mix well. Reserve 2/3 cup sauce for dipping.
Brush skewers with some remaining sauce. Place skewers on broiler pan and broil 6 inches from heat for about 10 minutes, turning and basting often with remaining sauce.

Directions

To grill: Place skewers on oiled grid. Grill over hot coals for 10 minutes or until chicken is no longer pink in the center, turning and basting often with remaining sauce. Serve skewers with Thai Dipping Sauce. Garnish as desired. Makes 6 appetizer servings.