Ingredients
- Sauce:
- ½ cup natural peanut butter
- ½ cup unsweetened lite coconut milk
- 1 Tbsp. + 1 tsp. lime juice
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. honey
- 3 cloves garlic
- ½ jalapeño, seeded
- ⅛ tsp. chili powder
- Chicken Skewers:
- 12 Skewers
- 1 lb. boneless skinless chicken breasts, sliced into strips
- ⅓ cup unsweetened shredded coconut, lightly toasted
Tip: Screenshot this list for easy reference while shopping
Instructions
- Soak wooden skewers in water (10 minutes).
- In a food processor or blender, process all sauce ingredients until smooth.
- Thread chicken onto about a dozen skewers. Place on a foil-lined baking sheet and set aside. Drizzle ¼ cup of the mixture over the raw chicken skewers.
- Place oven rack at the highest setting and set the broiler to high. Broil chicken until partially cooked (4-5 minutes). Take the baking sheet out, turn the skewers over, drizzle another ¼ cup peanut sauce on top, and cook through (4-5 minutes).
- Top the chicken with toasted coconut and serve with extra peanut sauce on the side.