Grilled Chicken and Vegetables with Peanut Llajwa

Instructions

1. To make the peanut llajwa sauce, add all of the ingredients to a blender or food processor and mix until smooth. Pour half of the sauce into a large bowl for marinating, reserving the other half for serving.
2. Add the chicken and vegetables to the large bowl of peanut llajwa sauce, and toss until the pieces are well coated. Let the chicken and vegetables sit in the marinade at room temperature for approximately 20 minutes.
3. If using a grill, heat the grill up to high heat. Thread the chicken, squash, and pepper pieces on 4 long metal grill skewers, alternating so that each skewer has an assortment of chicken and veggies, discarding any remaining marinade. Grill the skewers for approximately 5 minutes on each side, until the chicken is cooked through (reaching an internal temperature of 165°F) and veggies begin to soften.
4. Alternatively, if using the oven, preheat the oven to 425°F. Arrange the veggies and chicken in a single layer on a parchment- or foil-lined baking sheet, discarding any remaining marinade, and roast for 40 minutes, until the internal temperature of the chicken reaches 165°F. If desired, thread the chicken, squash, and pepper pieces onto skewers before serving.
5. Serve the cooked chicken and vegetables with the reserved peanut llajwa sauce for dipping.