Peanut Chicken Kabobs (Can Be Made Not on Kabobs!) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Wow! My husband told me about 4 times during the meal that he really liked it and to make this again! Then after dinner he said the same thing! I didn't make it as a kabob because I didn't have skewers, so we just butterflied the chicken breast and grilled them. I also only had coconut milk, so I didn't use the cream of coconut. The prep time does not include marinading time. Ingredients:
8 boneless skinless chicken breasts |
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 |
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 |
Directions:
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.
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