Ingredients
2 pounds boneless skinless chicken breasts1/2 cup 2% milk6 garlic cloves, minced1 tablespoon brown sugar1 tablespoon each ground coriander, ground turmeric and ground cumin1 teaspoon salt1 teaspoon white pepper1/8 teaspoon coconut extractPEANUT BUTTER SAUCE:1/3 cup peanut butter1/3 cup 2% milk2 green onions, chopped1 small jalapeno pepper, seeded and finely chopped2 to 3 tablespoons lime juice2 tablespoons reduced-sodium soy sauce1 garlic clove, minced1 teaspoon sugar1 teaspoon minced fresh cilantro1 teaspoon minced fresh gingerroot1/8 teaspoon coconut extract
Preparation
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.
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.
Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.
