Thai Chicken Skewers with “Peanut” Sauce
Grilled chicken skewers marinated in Thai-inspired spices and served with a rich, creamy almond butter dipping sauce.
Ingredients
For the Chicken Skewers:
1 lb chicken thighs, cut into 1½-inch chunks
1 Tbsp coconut aminos
1 Tbsp lime juice
1 tsp fish sauce (no sugar added)
1 tsp grated ginger
1 clove garlic, minced
½ tsp ground coriander
¼ tsp chili flakes (optional)
Salt, to taste
1 Tbsp melted ghee or butter (for grilling)
Bamboo skewers, soaked if grilling
For the "Peanut" Sauce:
2 Tbsp almond butter (or natural peanut butter if not paleo)
1 Tbsp coconut aminos
1 tsp lime juice
½ tsp grated ginger
½ clove garlic, finely minced
1½ Tbsp warm water (to thin)
Pinch of salt
Optional: ¼ tsp chili flakes or hot sauce for heat
Macronutrients
(per serving, makes 2)
Protein: 46g
Fat: 34g
Carbs: 5g
Preparation
In a bowl, mix coconut aminos, lime juice, fish sauce, ginger, garlic, coriander, chili flakes, and salt. Add chicken and toss well. Marinate for at least 30 minutes (or up to 2 hours) in the fridge.
In a small bowl, whisk together almond butter, coconut aminos, lime juice, ginger, garlic, warm water, and salt. Add chili flakes or hot sauce if desired. Adjust thickness by adding more water a little at a time. Set aside.
Thread marinated chicken onto skewers. Heat a grill or grill pan over medium heat and brush with ghee or butter. Grill skewers for 4–5 minutes per side or until fully cooked and slightly charred.
Plate the skewers with a side of the almond "peanut" sauce. Garnish with chopped cilantro or crushed almonds if desired.
Airdyne
14:07