Step 1

Place chicken tenders in a zip close bag.

Step 2

In a medium bowl combine the creamy peanut butter, coconut milk, brown sugar, soy sauce, lime juice, lime zest and salt. Stir till smooth, then pour over the chicken in the zip close bag. Seal it up and let marinade in the fridge for 2-4 hours.

Step 3

Once done marinating, soak wooden skewers in water for 10 minutes to prevent burning on the grill. Thread chicken onto the wooden skewers.

Step 4

Heat grill to medium. Grill for 3-4 minutes on each side or until internal temp reaches 165 degrees F.

Step 5

Place the peanut butter in a small dish and heat in microwave for 10-15 seconds to soften.

Step 6

Add the hoisin sauce, sriracha, lime juice and 1 tbsp of water. Stir until combined, add more water to thin sauce as needed.

Step 7

Garnish chicken with chopped cilantro and serve hot with the peanut dipping sauce.