Keto Thai Chicken Satay Skewers

Ingredients

• 1.5 lbs Chicken Thighs
• 1/4 cup Coconut Aminos
• 2 tbsp Lime Juice
• 1 tbsp Ginger
• 2 cloves Garlic
• 1/2 tsp Red Pepper Flakes
• 1 tbsp Sesame Oil
• 1 tsp Fish Sauce (optional)
• 16 each Bamboo Skewers

Instructions

1. 1Place the 16 bamboo skewers in a shallow dish and cover them with water. Let them soak for at least 30 minutes to prevent them from burning on the grill.
2. 2Cut the 1.5 lbs chicken thighs into uniform 1-inch cubes. This ensures they cook evenly.
3. 3In a medium bowl, whisk together the 1/4 cup coconut aminos, 2 tbsp lime juice, 1 tbsp ginger, 2 cloves minced garlic, 1/2 tsp red pepper flakes, 1 tbsp sesame oil, and 1 tsp fish sauce (if using).
4. 4Add the cubed chicken to the bowl with the marinade. Toss to coat all the chicken pieces evenly. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator.
5. 5Once the chicken has finished marinating, thread the marinated chicken pieces onto the soaked bamboo skewers. Aim for about 4-5 pieces of chicken per skewer.
6. 6Preheat your grill to medium heat, which is approximately 350-400°F (175-200°C).
7. 7Place the skewers on the preheated grill. Cook for 5-7 minutes per side, turning occasionally. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 165°F (74°C).
8. 8Remove the chicken satay skewers from the grill and serve them immediately.

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