Keto Satay Chicken Skewers with Peanut-Free Sauce

Ingredients

• about 680 g Chicken thighs, cubed
• 4 tbsp Almond butter
• 2 tbsp Soy sauce (gluten-free)
• 1/2 cup Coconut milk
• 2 tbsp Lime juice
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1 tsp Erythritol
• 1/2 tsp Turmeric powder
• 1/4 tsp Chili flakes

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

Instructions

1. 1In a medium bowl, combine the 4 tbsp almond butter, 2 tbsp soy sauce (gluten-free), 1/2 cup coconut milk, 2 tbsp lime juice, 2 cloves garlic, minced, 1 tsp ginger, minced, 1 tsp erythritol, 1/2 tsp turmeric powder, and 1/4 tsp chili flakes. Whisk everything together until it is smooth and well combined to create the satay sauce.
2. 2Add the about 680 g chicken thighs, cubed, to the bowl with the satay sauce. Stir gently to ensure all the chicken pieces are coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
3. 3While the chicken is marinating, prepare your skewers. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.
4. 4Once the chicken has marinated, thread the chicken pieces onto the skewers, leaving a small space between each piece.
5. 5Preheat your grill to medium heat. This is approximately 176.7-204.4°C (175-200°C).
6. 6Place the chicken skewers on the preheated grill. Grill for 10-12 minutes, turning them occasionally, until the chicken is cooked through and has a nice char. The chicken should reach an internal temperature of 74°C.
7. 7Remove the skewers from the grill and let them rest for 2-3 minutes before serving. This allows the juices to redistribute, making the chicken more tender.

Substitutions

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