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Ingredients
| chicken breasts: 8 breasts |
| canned sweetened coconut cream: 1 cup |
| lime juice: 1/4 cup |
| vegetable oil: 2 Tbl |
| soy sauce: 1/2 cup |
| garlic: 2 cloves (minced) |
| ground red pepper: 1/8 tsp |
| chunky peanut butter: 2/3 cup |
| water: 2/3 cup |
| soy sauce: 1/4 cup |
| apple cider vinegar: 2 Tbl |
| light brown sugar (packed): 2 Tbl |
| ground red pepper: 1/8 tsp |
| garlic: 2 cloves (crushed) |
Peanut Chicken Kabobs (Can Be Made Not on Kabobs!)
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
8 serving(s)
Tags
- Combine the marinade ingredients until well blended in a bowl or zip-lock bag, place the chicken breasts (butterflied or sliced into 3/4-inch strips) in marinade and stir until well coated.
- Cover and refrigerate at least 4 hours, or up to 24 hours. Skewer the chicken on thin wooden skewers that have been soaking in water. Broil or grill chicken over medium heat for 2-3 minutes on each side (for the skewers) or until juices run clear. Serve over rice with peanut sauce.
- Peanut Sauce: Blend ingredients together in small bowl.