Saturday, December 22, 2007

Peanut Chicken Kabobs

8 boneless, skinless chicken breasts

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

In bowl, combine marinade ingredients until well blended.  Slice chicken into 3/4 inch strips.  Place in marinade and stir until well coated.  Cover and refrigerate at least 4 hours, or up to 24 hours.  Skewer chicken on thin wooden skewers.  Broil or grill chicken over medium heat for 2 or 3 minutes on each side.  Serve over rice with peanut sauce.  

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

Blend ingredients together in small bowl.  

2 comments:

Larissa Kindred said...

I've never bought cream of coconut, but I always have coconut milk. Are they similar and could be substituted?

Kristin said...

Sorry I didn't get back to you sooner. Yes.