In a saucepan, combine the first eight ingredients; cook and stir over medium-high heat for 5 minutes or until smooth. Reserve half of the sauce.
Slice chicken lengthwise into 1 inch strips; thread onto skwers (if using bamboo skewers, soak them in water for at least 20 minutes). Grill, uncovered, over medium-hot coals for 2 minutes; turn and brush with peanut butter sauce. Continue turning and basting for 4-6 minutes or until juices run clear.
Serve with reserved sauce.
Notes
First made Oct 2011 and again in Aug 2013. Excellent both times.