Directions

I. Rinse tenders or thighs and pat dry. Slice thighs lengthwise into strips, about ½-inch wide. 

2. Mix marinade ingredients together in a shallow oblong nonmetallic container. Thread one to two tenders or two to three pieces of thigh meat on each skewer, leaving at least ½‑inch of skewer uncovered at each end. 

3. Add chicken skewers to container, covering both sides with marinade. Cover container and marinate 1 hour or longer in the refrigerator, turning skewers at least once. 

4. While chicken is marinating, place all ingredients in saucepan except cornstarch/water mixture, coconut extract, and lime juice. Stirring often, bring sauce to a low boil over medium-high heat. Stirring constantly, add cornstarch/water mixture stirring until sauce thickens. Continuing to stir constantly, add coconut extract and cooking another 30 to 60 seconds and remove from heat.

5. Pour sauce into a small bowl, stir in lime juice and let cool for 15 minutes. When sauce has cooled, adjust seasonings if necessary. If sauce become too thick, thin with a little coconut milk. Serve sauce with skewers, either warm or cold. Sauce can be made a day ahead, covered and refrigerated for seven days.

6. Bake: Preheat oven to 375 F. Place skewers on a baking sheet and bake for 6 to 8 minutes, turning skewers once.
Broil: Place oven rack closest to broiler and preheat to 400 F. When oven is preheated, turn oven to broil and place baking sheet under broiler. Broil meat 2 to 3 minutes per side, turning once.
Grill: Light coals about 1 hour ahead, so that they develop a white ash. Or turn gas grill on and set at medium or 375 to 400 degrees F. Place skewers over heat and grill for 6 to 8 minutes, rotating skewers several times. Serve skewers hot with sauce on the side.