chicken coconut satay with cilantro

1 14oz can unsweetened coconut milk
1/3 cup chopped fresh cilantro
2 tbsp lime juice
1 tsp chopped jalapeno
1 small clove garlic minced
salt and pepper to taste
1 1/2 lb chicken cutlets cut into 1 inch strips

combine the coconut milk (reserving 1 tbsp if making peanut dipping sauce), cilantro, lime juice, jalapeno, garlic, salt, and pepper in a bowl and mix well. add the chicken, stirring to coat. cover and refrigerate for at least 20 minutes up to 1 hour. preheat the broiler
thread the chicken onto metal skewers shaking off excess marinade and broil turning once for 7 minutes or until the chicken is lightly browned and cooked through. transfer to a platter and serve immediately

peanut dipping sauce

3 tbsp unsweetened non-hydrogenated peanut butter
1 tbsp unsweetened coconut milk
1 tbsp toasted sesame oil
1/2 cup water
1 tbsp soy sauce
1 tbsp lime juice
1 small clove garlic
1/2 cup coarsely chopped cilantro

combine all the ingredients in a food processor and puree until smooth. if the sauce is too thick add a bit more water. serve immediately or refrigerate covered for up to 4 days