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Chicken tenders marinated in coconut milk, threaded on skewers and served with a peanut butter sauce.
Prep Time: 8 hours 20 minutes
Total Time: 8 hours 20 minutes
Makes: 8 servings (3 skewers & 3 tablespoons dipping sauce each)
Ingredients:
2 pounds boneless, skinless chicken breast (6 breasts)
Coconut Chicken Marinade
1 can (14 ounces) coconut milk
1/4 cup La Choy® Soy Sauce
1/4 cup chopped fresh cilantro
PAM® for Grilling Spray
Spicy Peanut Dipping Sauce
1 jar (12 ounces) Peter Pan® Creamy Peanut Butter
1/2 cup La Choy® Sweet & Sour Sauce
1/2 cup dark corn syrup
2 tablespoons La Choy® Soy Sauce
1 cup water
1 tablespoon crushed red pepper
Directions:
1. Cut chicken breasts into 4 (1-inch) tenders or strips. Combine coconut milk, soy sauce and cilantro in large zipper lock plastic bag. Add tenders: marinate overnight. Soak 24 (8-inch) wooden skewers in water overnight.
2. Thread chicken onto prepared skewers; discard marinade.
3. Spray cold grate of outdoor grill with grilling spray. Prepare grill according to manufacturer directions for medium heat.
4. Place chicken skewers on grill grate; cover grill with lid. Grill chicken 5 minutes per side or until no longer pink and meat thermometer inserted in thickest part reaches 170ºF.
5. Combine peanut butter, sweet & sour sauce, corn syrup, soy sauce, water and crushed red pepper. Serve with chicken skewers.
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