Chicken Sate with peanut sauce adapted from Craig Claibourne's The New York Times Cook Book. Gluten free and low carb. I've noted the changes I've made to make this a Paleo friendly dish. For Whole30, omit coconut sugar. This serves 8 as an appetizer and 4-6 as a main course.
- 1 1/2 lbs. boneless, skinless chicken thighs
- 1 1/2 Tablespoons lemon or lime juice
- 2 Tablespoons coconut aminos (or gluten free soy sauce or tamari if not Paleo)
- 1 Tablespoon curry powder
- 2 teaspoons coconut sugar (Omit for Whole30, or can use regular sugar if not Paleo or Whole30)
- Bamboo skewers soaked in water for 30 min to keep them from burning.
Mix all ingredients together and pour over chicken pieces.
Marinate chicken for a minimum of one hour and up to 12 hours.
Cut chicken in thin strips. Thread on bamboo skewers.
Grill skewers for a few minutes on each side. They can cook pretty quickly, depending on how thick the meat is. About 2 to 3 minutes per side. Serve with Cashew Sauce.
To save time use jarred roasted red bell peppers, drain, rinse and de-seed before using.
To make appetizer sized skewers, use a small amount of meat and push it toward the tip of the skewer.
To make dinner portioned skewers, thread the chicken 3/4th of the way down.
Serving: 1g | Calories: 112kcal | Carbohydrates: 2g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 163mg | Potassium: 220mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg