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Chicken tenders marinated in coconut milk, threaded on skewers and served with a peanut butter sauce

Ingredients

Marinade
1 can (14 oz each) coconut milk
1/4 cup La Choy® Soy Sauce
1/4 cup chopped fresh cilantro

Chicken
6 boneless skinless chicken breasts (6 breast = about 2 lb)
24 wooden skewers (8-inch)
PAM® Grilling Spray

Sauce
1 jar (12 oz each) Peter Pan® Creamy Peanut Butter
1/2 cup La Choy® Sweet and Sour Sauce
1/2 cup dark corn syrup
2 tablespoons La Choy® Soy Sauce
1 cup water
1 tablespoon crushed red pepper flakes

Directions

1. Make Marinade: Combine coconut milk, soy sauce and cilantro in large recloseable food storage bag.
   
   
2. Prepare Chicken: Cut each chicken breast into 4 (1-inch) strips or 'tenders'. Place chicken in marinade, close bag and marinate in refrigerator overnight. Soak wooden skewers in water overnight.
   
   
3. Spray cold grate of outdoor grill with grilling spray. Prepare grill according to manufacturer directions for medium heat. Meanwhile, thread chicken onto soaked skewers; discard bag with remaining marinade.
   
   
4. Place chicken skewers on grill grate; cover grill with lid. Grill chicken 5 minutes per side or until no longer pink and meat thermometer inserted in thickest part reaches 170°F.
   
   
5. Make Sauce: Combine peanut butter, sweet and sour sauce, corn syrup, soy sauce, water and crushed red pepper in small bowl. Serve with chicken skewers.