Ingredients
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1/2 cup cream of coconut
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3 tablespoons lime juice
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1 tablespoon vegetable oil
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2 teaspoons soy sauce
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4 boneless skinless chicken breast halves (I like to use boneless, skinless thighs)
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1/3 cup chunky peanut butter
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1/3 cup water
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2 tablespoons soy sauce
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1/8 teaspoon ground red pepper
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2 garlic cloves, crushed
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1 tablespoon cider vinegar
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4 (10 inch) wooden skewers
Instructions
- For the chicken:
- Combine the cream of coconut, lime juice, vegetable oil, soy sauce, 2 cloves crushed garlic, and 1/8 tsp ground red pepper; stir well. Set marinade mixture aside.
- Cut each chicken breast half into 4 pieces. Add the chicken to the marinade; toss gently. Cover and marinate in the refrigerator at least 4 hours.
- Soak the wooden skewers in water for at least 30 minutes, or use metal skewers. Remove the chicken from the marinade; discard marinade. Thread the chicken onto skewers.
- Grill over medium hot coals (350 to 400 degrees) for 2 to 3 minutes on each side or until the chicken is done. Serve with the peanut sauce.
- Peanut Sauce:
- Combine all the ingredients, stirring well. (Makes 3/4 cup).