There's still time to grill! This dish has a slightly exotic flare. I served it with some black rice, plain this time but coconut black rice would be lovely.
1/2 cup peanut butter (I like chunky but smooth works)
1/2 cup coconut milk
1 teaspoon freshly grated ginger root
1 teaspoon salt
1/2 teaspoon coriander
1/8 to 1/4 teaspoon red pepper flakes
3 tablespoons lime juice
1 teaspoon lime zest
2 to 2 1/2 pounds boneless, skinless chicken breasts
1/2 cup sour cream
2 tablespoons coconut milk
2 tablespoons rice vinegar
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons minced fresh herbs (I used rosemary, oregano and some green onion)
Put 6 bamboo skewers in water to soak. Mix peanut butter, coconut milk, ginger, salt, coriander, red pepper flakes, lime juice and zest together in a glass bowl, stirring until smooth. Slice chicken lengthwise into 1/4 inch thick pieces. Submerge slices in peanut butter mixture, making sure they are coated well; allow to marinade for at least 1/2 hour. Heat grill to medium hot. Thread chicken onto skewers. Cook on medium hot grill for 4 minutes. Turn and cook another 2 minutes, or until cooked through. Stir all sauce ingredients together in a small serving bowl. Remove chicken from grill and serve hot, passing sauce. Serves 6 adults.
Hints: The easiest way to slice the chicken breasts is to have them partially frozen. Slice them and let them thaw out all the way before marinading. A yogurt herb sauce would be good with this instead of the sour cream, you wouldn't need as much, if any, rice vinegar if using yogurt. I used regular coconut milk but a light version would be just as good.
Putting the BBQ grill away for the winter will be hard this year. I have really enjoyed all the tasty, charred delights of Summer. Perhaps I will be able to use it clear into November, if the weather holds. I'll let you know.