Indonesian Peanut Chicken

Yummy grilled chicken served with peanut sauce. The recipe calls for chicken breasts, but I really prefer to use boneless chicken thighs. Prep time does not include marinating time.

• Ready In: 30 mins
• Serves: 4

Ingredients

• Chicken

• 1⁄2 cup cream of coconut
• 3  tablespoons lime juice
• 1  tablespoon  vegetable oil
• 2  teaspoons soy sauce
• 2  garlic cloves, crushed
• 1⁄8 teaspoon  ground red pepper
• 4  boneless skinless chicken breast halves (I like to use boneless, skinless thighs)
• 4 (10 inch)  wooden skewers

• Peanut Sauce

• 1⁄3 cup chunky peanut butter
• 1⁄3 cup water
• 2  tablespoons soy sauce
• 1  tablespoon cider vinegar
• 2  garlic cloves, crushed
• 1⁄8 teaspoon  ground red pepper

Directions

1. For the chicken:
2. Combine the cream of coconut, lime juice, vegetable oil, soy sauce, 2 cloves crushed garlic, and 1/8 tsp ground red pepper; stir well. Set marinade mixture aside.
3. Cut each chicken breast half into 4 pieces. Add the chicken to the marinade; toss gently. Cover and marinate in the refrigerator at least 4 hours.
4. Soak the wooden skewers in water for at least 30 minutes, or use metal skewers. Remove the chicken from the marinade; discard marinade. Thread the chicken onto skewers.
5. Grill over medium hot coals (350 to 400 degrees) for 2 to 3 minutes on each side or until the chicken is done. Serve with the peanut sauce.
6. Peanut Sauce:
7. Combine all the ingredients, stirring well. (Makes 3/4 cup).