Indonesian Peanut Chicken - cooking recipe

Ingredients

Chicken
1/2 cup cream of coconut
3 tablespoons lime juice
1 tablespoon vegetable oil
2 teaspoons soy sauce
2 garlic cloves, crushed
1/8 teaspoon ground red pepper
4 boneless skinless chicken breast halves (I like to use boneless, skinless thighs)
4 (10 inch) wooden skewers
Peanut Sauce
1/3 cup chunky peanut butter
1/3 cup water
2 tablespoons soy sauce
1 tablespoon cider vinegar
2 garlic cloves, crushed
1/8 teaspoon ground red pepper

Preparation

For the chicken:
Combine the cream of coconut, lime juice, vegetable oil, soy sauce, 2 cloves crushed garlic, and 1/8 tsp ground red pepper; stir well. Set marinade mixture aside.
Cut each chicken breast half into 4 pieces. Add the chicken to the marinade; toss gently. Cover and marinate in the refrigerator at least 4 hours.
Soak the wooden skewers in water for at least 30 minutes, or use metal skewers. Remove the chicken from the marinade; discard marinade. Thread the chicken onto skewers.
Grill over medium hot coals (350 to 400 degrees) for 2 to 3 minutes on each side or until the chicken is done. Serve with the peanut sauce.
Peanut Sauce:
Combine all the ingredients, stirring well. (Makes 3/4 cup).