(this is a basic recipe that you can find on the internet, and dress it up as you see fit)

        Ingredients

• 1 pound boneless skinless chicken breasts
• 1/3 cup soy sauce (I recommend low-sodium soy sauce)
• 2 tablespoons fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon grated gingerroot
• ¾ teaspoon red pepper flakes
• 2 tablespoons water
• ¾ cut canned unsweetened coconut milk
• 1 tablespoon creamy peanut butter (we used 2 tbsps)
• 4 green onions with tops, cut into 1” pieces

1. Cut chicken crosswise into 3/8” wide strips; place in shallow glass dish
2. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Reserve 3 tablespoons mixture, cover and refrigerate. Add water to remaining mixture. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.
3. Soak 8 (10-12”) bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare Egg for direct cooking on raised grid; stabilize dome temp at 375 degrees.
4. Meanwhile, for the peanut sauce, combine coconut milk, 3 tablespoons reserved soy sauce mixture, and peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2 to 4 minutes or until sauce thickens. Keep warm.
5. Drain chicken; reserve marinade. Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pieces. Brush chicken and onions with reserved marinade. Discard remaining marinade.
6. Place skewers on Egg. Grill at 375 for 8-10 minutes per side. Serve with warm peanut sauce for dipping.

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