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Chop green onions and set aside. Chop or mince garlic and set aside.
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Mix together coconut milk, cumin, garlic, ginger, brown sugar, black pepper, cayenne pepper, green onions and garlic.
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Divide chicken into two gallon size freezer bags (be sure to label bags first!) Divide marinade into bags over top of chicken. Freeze until needed.
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To make peanut sauce; chop garlic and mix with peanut butter, soy sauce, brown sugar and warm water.
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Thaw chicken; if kabobsĀ are desired, cut chicken into smaller pieces and thread onto skewers.
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Grill 5-7 minutes on one side, then turn over and grill 5-8 minutes longer. Alternate directions: Arrange chicken in casserole dish and bake at 400 degrees for 30-40 minutes.
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To reheat the peanut sauce, put in a small sauce pan on low and add 1-2 tablespoons of milk. (Depending on how thick you like your sauce) Keep stirring until defrosted and heated through.
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Serve chicken with peanut sauce.