Paleo Malaysian 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 tsp Turmeric Powder
• 1/2 tsp Chili Powder
• 2 tbsp Coconut Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Cut the 1.5 lbs Chicken Thighs into 1-inch cubes.
2. 2In a medium bowl, whisk together the 1/4 cup Coconut Aminos, 2 tbsp Lime Juice, 1 tbsp Ginger, 2 cloves Garlic, 1 tsp Turmeric Powder, 1/2 tsp Chili Powder, 2 tbsp Coconut Oil, 1/2 tsp Salt, and 1/4 tsp Black Pepper until well combined.
3. 3Add the cubed chicken to the marinade and toss until all the chicken pieces are evenly coated. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
4. 4Preheat your grill to medium heat, which is approximately 350-400°F (175-200°C).
5. 5Thread the marinated chicken pieces onto skewers, ensuring they are not packed too tightly.
6. 6Place the skewers on the preheated grill. Grill for 6-8 minutes per side. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 165°F (74°C).
7. 7Remove the skewers from the grill and let them rest for 2-3 minutes before serving.

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