Categories: appetizers, dinner

Ingredients

• 2 lbs boneless skinless chicken breasts
• 1/2 c milk
• 6 garlic cloves, minced
• 1 Tbsp brown sugar
• 1 Tbsp ground coriander
• 1 Tbsp ground tumeric
• 1 Tbsp ground cumin
• 1 tsp salt
• 1 tsp coconut extract
• 1/3 c peanut butter
• 1/3 c milk
• 2 green onions, chopped
• 1 small jalapeno pepper, seeded and finely chopped
• 2 to 3 Tbsp lime juice
• 2 Tbsp soy sauce
• 1 garlic clove, minced
• 1 tsp sugar
• 1 tsp minced fresh cilantro
• 1 tsp minced fresh gingerroot
• 1/8 tsp coconut extract

Directions

1. Flatten chicken to 1/4 in thickness; cut lengthwise into 1 in strips

2. In a large resealable bag, combine 1/2 c milk, 6 cloves garlic, brown sugar, coriander, turmeric, cumin, salt, pepper, and 1/8 tsp coconut extract

3. Add chicken; seal bag and turn to coat

4. Refrigerate 8 hrs or overnight

5. In a bowl, whisk peanut remaining ingredients until blended

6. Cover and refrigerate until serving

7. Drain and discard marinade

8. Thread two chicken strips each onto skewers

9. Grill, uncovered, over medium-hot heat for 2-3 min on each side, or until chicken juices run clear

10. Serve with peanut butter sauce

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