Keto Cambodian Lunch: Aromatic Herb-Grilled Chicken Skewers With Spicy Mango Salsa

Allergens

Fish, Soy (Fish sauce contains soy)

Ingredients

• 2 large boneless, skinless chicken breasts 1/4 cup fresh lemon juice 2 tablespoons fish sauce 2 tablespoons minced lemongrass 2 tablespoons chopped cilantro 2 tablespoons chopped mint 1 teaspoon minced garlic 1 teaspoon minced ginger 1/2 teaspoon ground black pepper 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/4 teaspoon sea salt 8 wooden skewers 1 ripe mango, diced 1/2 small red onion, finely chopped 1/2 jalapeno, seeds removed and finely chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped 1 tablespoon lime juice 1 teaspoon honey (optional)

Instructions

1. In a large bowl, whisk together the lemon juice, fish sauce, lemongrass, cilantro, mint, garlic, ginger, black pepper, coriander, cumin, turmeric, and sea salt to create the marinade.
2. Cut the chicken into 1 inch cubes and add it to the marinade. Toss well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes or up to overnight.
3. Soak wooden skewers in water for at least 30 minutes before using.
4. Preheat a grill or grill pan to medium high heat. Thread the marinated chicken onto the soaked skewers, leaving some space between each piece for even cooking.
5. Grill the skewers for 6 8 minutes, turning occasionally, until the chicken is cooked through and has an internal temperature of 165°F (74°C).
6. In a separate bowl, combine the diced mango, red onion, jalapeno, chopped cilantro, mint, lime juice, and honey (if using) to make the spicy mango salsa. Let it sit for 10 minutes to allow flavors to meld.
7. Serve the grilled chicken skewers with a generous helping of the spicy mango salsa on the side.

Chef’s Insight

To add more depth to the dish, try marinating the chicken overnight for a more intense flavor.

Notes

Be sure to use ripe, but firm mangos for the salsa to ensure it maintains its shape and doesn't become too soft.