1/2c peanut butter
1/2c coconut milk
1T fresh lime juice
1T rice wine vinegar
2T soy sauce
1T honey
3t garlic, minced
1/2 a fresh jalapeno (seeds removed)- optional
1/8t chili powder
1/3c shredded coconut
skewers
Preheat oven to high broil. Soak skewers in water. Thread chicken strips on skewers and put on foil lined baking sheet (I also put a cooling rack in my baking sheet). In a food processor or blender puree the sauce with the PB, coconut milk, lime juice, vinegar, soy sauce, honey, garlic, jalapeno, and chili powder. Remove 1/2c of sauce for basting chicken and save the rest for serving. Coat the chicken with 1/4c of the sauce. Broil for 4-5 min. Flip skewers and bast with remaining 1/4c of sauce. Broil 4-5 min more. Sprinkle with coconut and serve with dipping sauce. Yum!
