Weight Watchers Thai Chicken Skewers
20 fl oz light coconut milk, about 2 1/2 cups (two and a half cans)
4 Tbsp fresh cilantro, chopped or to taste
1 Tbsp dark brown sugar
1 1/2 Tbsp Spicy Thai Sauce/Marinade
1 tsp fresh and finely chopped ginger root
1 Tbsp lime juice
3/4 tsp table salt
1-1/2 pound uncooked boneless skinless chicken breasts/strips (about 26)
*Soak the wooden skewers in water overnight so they won't scorch/burn when you grill the chicken.
In a medium bowl, whisk together the can of coconut milk, cilantro, brown sugar, thai sauce, ginger, lime and salt until well blended.
Remove about a cup of the mixture and set aside. This will be used for a dipping sauce for the chicken. Put the rest into a gallon resealable plastic bag and add the chicken. Turn to coat several times and place the bag in the refrigerator for about 4 hours.
Put the marinated chicken strips onto the skewers and discard the remaining sauce from the bag.
Grill the skewers over medium heat for about 5-6 minutes per side.
Heat up the remaining marinade mixture on the stovetop until it comes to a boil, then place in a bowl with a spoon.
Arrange skewers on a platter with the dipping sauce and sprinkle with fresh cilantro.