Thai Chicken Satay

Yield: 12 skewers

Thai Chicken Satay

This low carb dish can be served as an appetizer or as a main course. They're great with the red sauce and peanut sauce - the red sauce is on the spicy side and the peanut sauce is on the cooler side.

ingredients:

For Chicken and Marinade
  • 2 lbs. of chicken tenderloins sliced down the middle or boneless/skinless thighs cut into pieces
  • 2 tablespoons coconut aminos (or soy sauce if you are dirty keto)
  • 1 tablespoon fish sauce
  • 1 tablespoon Sukrin Gold (or whatever sweetener you have on hand)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1” piece of grated or minced ginger (or about 1 tablespoon of ginger paste)
  • 1 clove minced garlic
  • 1/4 cup chopped cilantro
For the Red Sauce
  • 2 tablespoons thai chili garlic sauce
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut aminos (or soy sauce)
  • 1 tablespoon lime juice
For the Peanut Sauce
  • 1 teaspoon coconut oil
  • 2 chopped scallions
  • 1” piece grated ginger (or 1 tablespoon ginger paste)
  • 2 cloves minced garlic
  • 1/2 cup coconut milk
  • 1 tablespoon coconut aminos (or soy sauce)
  • 1 tablespoon lime juice
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons peanut butter or almond butter

instructions:

For the Chicken and Marinade
  1. Mix all ingredients in casserole dish and coat chicken in marinade. Cover with plastic wrap and refrigerate for 3-8 hours.
  2. Heat your grill on high. Soak 12 skewers in water for 15 minutes.
  3. Skewer your chicken. Grill on all sides until chicken reaches 165. Remove and cover.
  4. Make your red sauce and peanut sauce. Drizzle on some of the red sauce once done cooking. Put remainder in small bowl for extra dipping. Put peanut sauce in small bowl for dipping. Garnish with lime juice, chopped scallions, and chopped cilantro.
For the Red Sauce
  1. Combine all ingredients in small saucepan on medium heat just until coconut oil is melted. If coconut oil is already melted, just mix in a small bowl.
For the Peanut Sauce
  1. Mix all ingredients in saucepan on medium heat until peanut butter is melted and everything is incorporated.

NOTES:

For the chicken, try using either tenderloins or boneless/skinless thighs. Chicken tends to dry out and using these cuts will ensure that they end up juicy and flavorful.

And definitely marinade them for as long as you can. At least for a few hours.

About 1.29 grams of carbs per skewer
Created using The Recipes Generator
Appetizers, Chicken, MeatKarissa Long