Matt's Peanuts Chicken Kabobs


8 Boneless, Skinless Chicken Breasts
Rice (amount your preference)


1 C. Cream of Coconut
1/4 C. Lime Juice
2 TBSP Vegetable Oil
1/2 C. Soy Sauce
2 Cloves Garlic, Minced
1/8 tsp. Ground Red Pepper

Peanut Sauce:

2/3 C. Chunky Peanut Butter
2/3 C. Water
1/4 C. Soy Sauce
2 TBSP Cider Vinegar
2 TBSP Brown Sugar
1/8 tsp. Ground Red Pepper
2 Cloves Garlic, Crushed


In a bowl, combine marinade ingredients until well blended. Slice chicken into 3/4" strips. Place in marinade and stir until well coated. Cover and refrigerate for at least four hours, or up to 24 hours for more flavor.

Rice: prepare the night before or prepare at least twenty minutes before grilling chicken.

Peanut Sauce: blend ingredients together in a bowl before grilling chicken.

Skewer chicken on thin wooden skewers. Broil or grill chicken over medium heat for 2 or 3 minutes on each side. Serve over rice with peanut sauce.