Indonesian Peanut Chicken

• 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

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).

chicken, cream of coconut, lime juice, vegetable oil, soy sauce, garlic, ground red pepper, chicken breast halves, wooden skewers, peanut sauce, chunky peanut butter, water, soy sauce, cider vinegar, garlic, ground red pepper

Taken from www.food.com/recipe/indonesian-peanut-chicken-489475 (may not work)