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COCONUT CHICKEN KABOBS WITH SPICY PEANUT DIPPING SAUCE

Active Time : 8 Hour 20 Minutes
Total Time : 8 Hour 20 Minutes
Serves : 8
INGREDIENTS
  • 1 can (14 oz each) coconut milk
  • 1/4 cup La Choy® Soy Sauce
  • 1/4 cup chopped fresh cilantro
  • 6 6 breast = about 2 lb boneless skinless chicken breasts
  • 24 8-inch wooden skewers
  • PAM® Grilling Spray
  • 1-1/3 cups Peter Pan® Creamy Peanut Butter
  • 1/2 cup La Choy® Sweet and Sour Sauce
  • 1/2 cup dark corn syrup
  • 1 cup water
  • 1 tablespoon crushed red pepper flakes
DIRECTIONS

Make Marinade: Combine coconut milk, soy sauce and cilantro in large recloseable food storage bag.

Prepare Chicken: Cut each chicken breast into 4 (1-inch) strips or 'tenders'. Place chicken in marinade, close bag and marinate in refrigerator overnight. Soak wooden skewers in water overnight.

Spray cold grate of outdoor grill with grilling spray. Prepare grill according to manufacturer directions for medium heat. Meanwhile, thread chicken onto soaked skewers; discard bag with remaining marinade.

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 170°F.

Make Sauce: Combine peanut butter, sweet and sour sauce, corn syrup, soy sauce, water and crushed red pepper in small bowl. Serve with chicken skewers.