Ingredients
- 1 pound boneless skinless chicken breast, cut in to 2 inch strips
- 10 wooden skewers, soaked in water for 30 minutes
For the marinade:
- 1/2 cup coconut milk
- 1 clove garlic minced
- 1 tsp curry powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For the sauce:
- 1/2 cup coconut milk
- 1/2 cup smooth peanut butter (or almond/ cashew etc.)
- 1 tsp soy sauce or coconut aminos
- 2 cloves garlic finely minced
- 1 tbs honey
- juice of 1 lime (about 2 tbs)
- 2 tsp Sriracha sauce (adjust to desired heat)
Directions
1. Combine marinade ingredients in a large mixing bowl. Add chicken. Let sit, covered in the fridge for at least 2 hours.
2. Skewer the marinated chicken pieces (five to six pieces per stick depending on the length).
3. Grill over medium heat covered for 10 minutes. Turn them and continue to grill covered for an additional 10 minutes or until chicken is cooked through.
4. In a small bowl, whisk together sauce ingredients until well combined. Serve with chicken. Pairs well with grilled veggies. I love zucchini, mushroom and red pepper. Enjoy!
