Chicken Satay Skewers

FOOD AS MEDICINE

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.