Chicken Satay

• 2 pounds boneless skinless chicken breasts
• 1/2 cup 2% milk
• 6 garlic cloves, minced
• 1 tablespoon brown sugar
• 1 tablespoon each ground coriander, ground turmeric and ground cumin
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1/8 teaspoon coconut extract
• 1/3 cup peanut butter
• 1/3 cup 2% milk
• 2 green onions, chopped
• 1 small jalapeno pepper, seeded and finely chopped
• 2 to 3 tablespoons lime juice
• 2 tablespoons reduced-sodium soy sauce
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 teaspoon minced fresh cilantro
• 1 teaspoon minced fresh gingerroot
• 1/8 teaspoon coconut extract

1. Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2. In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer.
3. Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.

chicken breasts, milk, garlic, brown sugar, ground coriander, salt, white pepper, coconut, peanut butter, milk, green onions, jalapeno pepper, lime juice, soy sauce, garlic, sugar, fresh cilantro, fresh gingerroot, coconut

Taken from www.tasteofhome.com/recipes/chicken-satay/ (may not work)