Toasted Coconut Chicken Skewers with Peanut Sauce

Ready in 1 hour

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.

Top-ranked recipe named "Toasted Coconut Chicken Skewers with Peanut Sauce"

5 avg, 1 review(s) 100% would make again

Ingredients

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4 boneless; skinless chicken breasts
½ cup coconut milk; canned, for the marinade
½ cup orange juice; for the marinade
2 tablespoons fresh lime juice; for the marinade
4 tablespoons soy sauce; for the marinade
1 teaspoon grated ginger; for the marinade
2 cloves garlic; grated, for the marinade
1/3 cup creamy peanut butter; for the sauce
2 tablespoons fresh lime juice; for the sauce
1 clove garlic; minced, for the sauce
2 tablespoons soy sauce; for the sauce
2 tablespoons honey; for the sauce
1/3 cup water; for the sauce
Salt and pepper to taste; for the sauce
2 cups shredded coconut; toasted at 300 degrees F for 15 minutes until golden brown

Original recipe makes 8 Servings

Servings  

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.

Credits

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Calories Per Serving: 139 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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