Peanut Chicken Kabobs (Can Be Made Not on Kabobs!)

• 8 boneless skinless chicken breasts
• 1 cup cream of coconut
• 14 cup lime juice
• 2 tablespoons vegetable oil
• 12 cup soy sauce
• 2 garlic cloves, minced
• 18 teaspoon ground red pepper
• 23 cup chunky peanut butter
• 23 cup water
• 14 cup soy sauce
• 2 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 18 teaspoon ground red pepper
• 2 garlic cloves, crushed

1. 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.
2. Cover and refrigerate at least 4 hours, or up to 24 hours.
3. Skewer the chicken on thin wooden skewers that have been soaking in water.
4. Broil or grill chicken over medium heat for 2-3 minutes on each side (for the skewers) or until juices run clear.
5. Serve over rice with peanut sauce.
6. Peanut Sauce: Blend ingredients together in small bowl.

chicken breasts, cream of coconut, lime juice, vegetable oil, soy sauce, garlic, ground red pepper, chunky peanut butter, water, soy sauce, cider vinegar, brown sugar, ground red pepper, garlic

Taken from www.food.com/recipe/peanut-chicken-kabobs-can-be-made-not-on-kabobs-188647 (may not work)