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Toasted Coconut Chicken Skewers with Peanut Sauce

Coconut and orange lend a sweet edge to these addictive chicken skewers. Patiently cooking them slowly over low heat produces unbelievably moist and tender results.

Yield: 8 Servings Ready in 1 hours, 15 minutes

Cuisine: AmericanMain Ingredient: Chicken

(5, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 8 Servings

4 boneless; skinless chicken breasts

½ cup coconut milk; canned, for the marinade

½ cup orange juice; for the marinade

2 tablespoonsfresh lime juice; for the marinade

4 tablespoonssoy sauce; for the marinade

1 teaspoongrated ginger; for the marinade

2 clovesgarlic; grated, for the marinade

1/3 cupcreamy peanut butter; for the sauce

2 tablespoonsfresh lime juice; for the sauce

1 clovegarlic; minced, for the sauce

2 tablespoonssoy sauce; for the sauce

2 tablespoonshoney; for the sauce

1/3 cupwater; for the sauce

Salt and pepper to taste; for the sauce

2 cupsshredded coconut; toasted at 300 degrees F for 15 minutes until golden brown

Toasted Coconut Chicken Skewers with Peanut Sauce Preparation

Combine all of marinade ingredients in a medium sized bowl.

Pound chicken breasts to 1/3-inch thickness and cut into 1/2-inch strips. Thread onto soaked wooden skewers and place in a large Ziploc bag.

Marinate chicken for at least 1/2 an hour in the refrigerator.

Meanwhile, combine the peanut sauce ingredients in a small saucepan over low heat until sauce begins to simmer and is fully incorporated.

Preheat oven to 300 degrees F. Remove chicken pieces from marinade and place on small sheet tray. Bake for approximately 30 minutes, or until chicken is cooked through, yet still very moist and tender. Chicken will not develop much color since it is cooked at such a low temperature.

Remove chicken from oven and dip into peanut sauce to coat.

Roll in toasted coconut and serve.