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TwitThisPreparation time: 15 minutes
Cook time: 5 minutes
You Will Need
2 pounds boneless skinless chicken breasts
1/2 cup milk
6 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon each ground coriander, ground turmeric and ground cumin
1 teaspoon salt
1 teaspoon white pepper
1/8 teaspoon coconut extract
Peanut Butter Sauce
1/3 cup peanut butter
1/3 cup milk
2 green onions, chopped
1 small jalapeno pepper, seeded and finely chopped
2 to 3 tablespoons lime juice
2 tablespoons soy sauce
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh gingerroot
1/8 teaspoon coconut extract
What to Do
1. Flatten chicken to 1/4-inch thickness; cut lengthwise into 1-inch wide strips.
2. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
3. In a bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer.
4. Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.
Serves 8 (1 cup sauce)
Editor's note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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