We had quite a bit of sauce left over, so I've increased the amount of chicken called for in the original recipe. Less leftover wasted sauce = more deliciousness.
Be sure to soak the wood skewers for a several hours. The local fire department doesn't have time to join you for dinner.
20-24 wooden skewers
2 pounds chicken breasts
1/2 c. peanut butter
1/2 c. unsweetened whole coconut milk
1 1/2 T. fresh squeezed lime juice
1 T. rice wine vinegar
1 T. honey
3 cloves garlic
1/2 jalapeño
1/8 t. chili powder
1/3 c. coconut, lightly toasted in toaster oven or in a pan on the stove
Preheat the broiler and cut the chicken into strips. Thread the chicken on the skewers and place them on a foil lined baking pan.
In a food processor, puree the peanut butter, coconut milk, lime juice, vinegar, honey, garlic, jalapeño, and chili powder.
Split the sauce in 2 portions. Brush one portion on the chicken and broil for 4-5 minutes. Turn the skewers and broil another 4-5 minutes until the chicken is cooked through.
Take the chicken out of the oven and drizzle it with the remaining sauce and sprinkle the toasted coconut on the chicken.
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Comments:
This is a slight variation of a 100 Days of Real Food recipe
c = cup
T = tablespoon
t = teaspoon
Specific ingredients I used:
- Trader Joe's Light Coconut Milk
- Smucker's All Natural Peanut Butter, stirred of course!
- Trader Joe's Organic Honey
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