mix ingredients together and use half for the marinade, half for a dipping sauce. Cut chx into 12 thin strips. Marinate the mixture with the chx in the fridge for 1-2 hours before grilling on med-high heat.
Odd combo, but since I had everything, and DH likes a 'Thai-ish" flavor (cilantro n pb), I thought, what the heck. So this is a direct quote from DH: "This is not only good, it's fantastic!" It works. I couldn't begin to tell you the proportions I used, but it works!