Keto Chicken Satay Skewers with Peanut-Free Sauce

Ingredients

• about 680 g Chicken thighs
• 1/4 cup Coconut aminos
• 2 tbsp Lime juice
• 1 tbsp Ginger
• 2 cloves Garlic
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin
• 1/4 cup Almond butter
• 1/4 cup Coconut milk
• 1 tbsp Soy sauce (gluten-free)
• 1/4 tsp Red pepper flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken thighs into 2.54 cm bite-sized pieces. Thread these pieces onto skewers, leaving a small space between each piece.
2. 2In a medium bowl, combine the 1/4 cup Coconut aminos, 2 tbsp Lime juice, 1 tbsp Ginger, 2 cloves Garlic (minced), 1/2 tsp Turmeric powder, and 1/2 tsp Cumin. Add the chicken pieces to this marinade and toss to coat evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
3. 3While the chicken marinates, prepare the sauce. In a separate medium bowl, whisk together the 1/4 cup Almond butter, 1/4 cup Coconut milk, 1 tbsp Soy sauce (gluten-free), and 1/4 tsp Red pepper flakes until smooth and creamy.
4. 4Preheat your grill or a large skillet to medium-high heat (around about 205°C or 200°C). If using a skillet, you may need to cook the skewers in batches to avoid overcrowding.
5. 5Place the marinated chicken skewers onto the hot grill or into the hot skillet. Cook for 6-8 minutes per side, or until the chicken is cooked through and has a nice char. The internal temperature of the chicken should reach 74°C.
6. 6Remove the chicken skewers from the heat and let them rest for 2-3 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
7. 7Serve the Keto Chicken Satay Skewers immediately with the prepared peanut-free almond butter sauce on the side for dipping.

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