Peanut Chicken Kabobs



8 boneless skinless chicken breasts

Marinade
1 cup cream of coconut
1/4 cup lime juice
2 tablespoons vegetable oil
1/2 cup soy sauce
2 garlic cloves, minced
1/8 teaspoon ground red pepper

Peanut Sauce
2/3 cup chunky peanut butter
2/3 cup water
1/4 cup soy sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/8 teaspoon ground red pepper
2 garlic cloves, crushed

1. Combine the marinade ingredients until well blended in a bowl or zip-lock bag, place the chicken breasts (butterflied or sliced into 3/4-inch strips) in marinade and stir until well coated.
2. Cover and refrigerate at least 4 hours, or up to 24 hours. Skewer the chicken on thin wooden skewers that have been soaking in water. Broil or grill chicken over medium heat for 2-3 minutes on each side (for the skewers) or until juices run clear. Serve over rice with peanut sauce.
3. Peanut Sauce: Blend ingredients together in small bowl.

Serves 6-8

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