Easy grilled Chicken Satay skewers prepared with a really tasty tangy marinade for juicy authentic flavorful bites of chicken served with a quick and simple peanut sauce.
Whisk the chicken marinade ingredients and place into a large bowl.
Chop the boneless skinless chicken thighs into large chunks and add them to the bowl with the marinade, stir well, and refrigerate for 30 minutes.
After 30 minutes thread the chicken pieces onto skewers. Do not pack the chicken pieces too tightly or they will take longer to cook.
Whisk together the peanut or almond butter, soy sauce or coconut aminos, lime juice, garlic, grated fresh ginger, and a little water to thin it out.
You may need a little more or less water depending on the thickness of the almond or peanut butter. Taste, and a little honey to sweeten if desired.
Preheat your grill to a medium heat.
Cook the chicken skewers directly over the hot grill for about 3-5 minutes per side (exact timing depends on the size of the chicken pieces) until the chicken is fully cooked to an internal temperature of 165°F.
Serve with a couple or lime wedges and the peanut satay dipping sauce on the side.
Add a little oil to coat a cast iron skillet over a medium heat
Cook the chicken skewers for about 3-5 minutes per side (exact timing depends on the size of the chicken pieces) until the chicken is fully cooked to an internal temperature of 165°F.
Preheat your oven to 350°F
Line a sheet pan with parchment paper, or foil brushed with a little oil.
Bake chicken for about 15 to 20 minutes or until it reaches an internal temperature of 165°F. Take care not to overcook or chicken will become dry.
Nutrition - recipe makes approximately six servings. Net carbs are approx 11 grams per serving including 1/6th of the dipping sauce, almost all of the carbs come from the sauce.
Substitutions - If you want to make this recipe Paleo compliant you can use almond butter and coconut aminos instead of soy sauce and peanut butter. If you use gluten free soy sauce use the low sodium or use a little less if you use regular as it may be overly salty otherwise.
found on www.noshtastic.com