Coconut and orange lend a sweet edge to these addictive chicken skewers. Patiently cooking them slowly over low heat produces unbelievably moist and tender results.
|4 boneless, skinless chicken breasts||2 tablespoons fresh lime juice, for the sauce|
|cup coconut milk, canned, for the marinade||1 clove garlic, minced, for the sauce|
|cup orange juice, for the marinade||2 tablespoons soy sauce, for the sauce|
|2 tablespoons fresh lime juice, for the marinade||2 tablespoons honey, for the sauce|
|4 tablespoons soy sauce, for the marinade||1/3 cup water, for the sauce|
|1 teaspoon grated ginger, for the marinade||Salt and pepper to taste, for the sauce|
|2 cloves garlic, grated, for the marinade||2 cups shredded coconut, toasted at 300 degrees F for 15 minutes until golden brown|
|1/3 cup creamy peanut butter, for the sauce|
Combine all of marinade ingredients in a medium sized bowl.
Pound chicken breasts to 1/3-inch thickness and cut into 1/2-inch strips. Thread onto soaked wooden skewers and place in a large Ziploc bag.
Marinate chicken for at least 1/2 an hour in the refrigerator.
Meanwhile, combine the peanut sauce ingredients in a small saucepan over low heat until sauce begins to simmer and is fully incorporated.
Preheat oven to 300 degrees F. Remove chicken pieces from marinade and place on small sheet tray. Bake for approximately 30 minutes, or until chicken is cooked through, yet still very moist and tender. Chicken will not develop much color since it is cooked at such a low temperature.
Remove chicken from oven and dip into peanut sauce to coat.
Roll in toasted coconut and serve.
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