Thai Chicken Skewers

1/4 cup lime juice
1/4 cup bottled Italian salad dressing
1 T reduced-sodium soy sauce
1 lb skinless, boneless chicken breast halves
1/3 c unsweetened coconut milk
1/4 c creamy peanut butter
3 T lime juice
2 T reduced-sodium chicken broth
2 cloves garlic, finely chopped
1/8 to 1/4 t ground red pepper
Chopped peanuts

Combine 1/4 cup lime juice, salad dressing and soy sauce; set aside. Rinse chicken; pat dry. Slice chicken across grain into 3-inch trips 1/4 to 1/2 inch thick. Thread checken, accordion-style, onto twelve 6-inch skewers. Grill skewers on rack of uncovered grill directly over medium coals 8 to 10 minutes or until chicken is tender and no longer pink (or, broil 4 to 5 inches from heat for 8 to 10 minutes), turning once and brushing often with soy mixture during the last 5 minutes of cooking.

Meanwhile, in saucepan, combine coconut milk, peanut butter, 3 tablespoons lime juice, broth garlic and red pepper. Cook and stir until slightly thickened, smooth and bubbly. Keep warm; serve with kabobs. Garnish with peanuts. Makes 12 servings.