Coconut Chicken Skewers - Serves 4

So, sooo yummy!




1 cup coconut milk

2 tbsp. raw honey (divided)

1 tbsp. lime juice

2 tbsp. gluten free tamari (divided)

1⁄2 tsp. cayenne pepper

1 tsp. fresh ginger (grated or chopped)

4 boneless, skinless chicken breasts (cut into 1 inch strips)

2⁄3 cup organic natural peanut butter

2 cloves garlic (minced)

1 1⁄2 tbsp. lemon juice

1⁄2 tsp. crushed red pepper flakes




  1. Combine first 6 ingredients (1 tbsp. raw honey and 1 tbsp. gluten free tamari) in a medium bowl and mix well.


  1. Marinate the chicken in the above mixture for at least 30 minutes.  Remove from marinade.  Do not discard the marinade


  1. Preheat grill.


  1. Thread the chicken on skewers and grill for 3 to 5 minutes.  Brush the chicken with marinade and turn occasionally as the chicken cooks. 


Peanut Sauce:


  1. In a pot combine 1 cup water, peanut butter and garlic. 


  1. Cook over medium heat until the sauce boils and thickens.  Remove from heat.


  1. Stir in the remaining 1 tbsp. raw honey, lemon juice, tamari and red pepper flakes.