“Sumptuous Keto-friendly Indonesian Snack: Spicy Grilled Chicken Skewers with Peanut Sauce”

Allergens

Soy (Fish sauce), Tree nuts (Peanut butter)

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1/2 cup natural unsalted peanut butter
• 3 tablespoons coconut aminos
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 2 cups iceberg lettuce, shredded
• 1 small red bell pepper, sliced into thin strips
• 1 cup cherry tomatoes, halved

Instructions

1. In a large bowl, whisk together peanut butter, coconut aminos, lime juice, fish sauce, ginger, garlic, coriander, cayenne pepper (if using), salt, and black pepper to create the marinade.
2. Cut chicken thighs into 1 inch cubes and add them to the marinade. Mix well and let it sit for at least 30 minutes or up to 4 hours in the refrigerator.
3. Preheat your grill or grill pan to medium high heat. Thread chicken onto skewers, leaving a small gap between each piece. Discard any remaining marinade.
4. Grill the skewers for about 6 8 minutes, turning frequently until the chicken is cooked through and has an internal temperature of 165°F (74°C).
5. In a small bowl, combine the peanut sauce ingredients and mix well. Adjust the seasoning to taste.
6. Serve the grilled chicken skewers on a bed of shredded iceberg lettuce, garnished with sliced red bell pepper and halved cherry tomatoes. Drizzle with the creamy peanut sauce and enjoy!

Chef’s Insight

The key to perfect grilled chicken is ensuring it cooks evenly and retains its moisture by using a medium-high heat and turning frequently during cooking.

Notes

Make sure to soak wooden skewers in water for at least 30 minutes before using them on the grill to prevent them from burning.