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 tender or one to two 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 marinading, place all ingredients in saucepan except coconut extract and lime juice. Stirring often, bring sauce to a low boil over medium to medium high heat.

5. Stirring constantly, add coconut extract and continue to cook 30 to 60 seconds. Pour sauce into a bowl, stir in lime juice and let cool for 15 minutes. When sauce has cooled, adjust seasonings if necessary. 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 450 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, or so that they develop a white ash. Or turn gas grill on and set at medium. Place skewers over heat and grill for 3 to 4 minutes, rotating skewers several times. Serve skewers hot with sauce on the side.