You guys know by now that the FAT is where it’s at and these chicken thigh skewers are an awesome way to keep your low carb diet interesting! Satay is a southeast Asian dish popular in Indonesia that is made with some form of delicious skewered, grilled meat served with a sauce.This recipe uses boneless skinless chicken thighs for ease of skewering and grilling but don’t worry, beneficial fat is added back in with a coconut milk based marinade and a peanut sauce for dipping! This is a great option for summer barbeques that can be prepped ahead of time for a low-stress party dish and the leftovers reheat well for lunches or dinners throughout the week.
INGREDIENTS
2 lbs pasture-raised boneless skinless chicken thighs, cut into thin strips
For the marinade:
1/2 cup full fat coconut milk
2 Tbsp curry powder
4 cloves garlic, minced
1/2 small yellow onion, minced
1 inch ginger, peeled and minced
2 Tbsp No Soy (Ocean’s Halo brand) or Coconut Aminos
1 Tbsp sea salt
For the peanut sauce:
1/2 cup grind your own peanut butter, no added sugars or oils
1/2 cup full fat coconut milk
1/4 cup room temperature water
2 Tbsp No Soy (Ocean’s Halo brand) or Coconut Aminos
1 tsp fish sauce
1 clove garlic
1/4 tsp cayenne pepper
juice of 1 lime
For serving:
fresh cilantro & lime wedges
DIRECTIONS
Prepare the marinade by combining all ingredients in a large bowl. Add the chicken and stir to coat, then cover and allow to marinate at least 2 hours and up to overnight. While the chicken is marinating, prepare the peanut sauce by combining all ingredients in the blender and blending on high for 1-2 minutes until combined. When ready to grill, thread the chicken onto skewers (make sure they are soaked first if using wood or bamboo!) and grill on medium-high heat until cooked through. Serve with the peanut sauce, fresh cilantro and a squeeze of lime.
