4 boneless chicken breast fillets
12 metal or bamboo skewers (soaked in cold water 1 hour)

4 plump cloves garlic, peeled and crushed
1 1/2 inch slice of fresh ginger root, peeled and coarsely shredded
1 1/2 tsp. chili flakes
1/2 c. smooth peanut butter
1/2 c. oil
1/4 c. soy sauce
1/4 c. white wine vinegar

Separate the tenderloin from the filets and cut in half lengthwise. Cut the fillets lengthwise into 5 or 6 long ribbons. Thread the chicken zigzag fashion on the skewers, and arrange in a shallow dish. Combine the marinade ingredients in a food processor or blender. Spread evenly over the chicken and marinate in the refrigerator for at least 2 hours. Grill the chicken over hot coals for about 3 minutes on each side. Serve with assorted salads and fresh fruits.