Low-Carb Chicken Skewers with Spicy Almond & Tahini Satay
- 6 chicken thighs (300 g/ 10.6 oz)
- 2 garlic cloves (300 g/ 10.6 oz)
- 2 1/2 inches fresh ginger (300 g/ 10.6 oz)
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1 teaspoon lime zest (300 g/ 10.6 oz)
- 1/2 teaspoon saffron
- 1 tablespoon extra-virgin olive oil
- 1 pinch sea salt (300 g/ 10.6 oz)
- 1 tablespoon almond butter (300 g/ 10.6 oz)
- 1/2 clove garlic
- 1 tablespoon tahini (300 g/ 10.6 oz)
- 1 tablespoon coconut aminos
- 2 tablespoons coconut milk (300 g/ 10.6 oz)
- 1 tablespoon ginger (300 g/ 10.6 oz)
- 1/2 chillies (small
- 1 tablespoon fresh lime juice
- lime wedges
- fresh parsley (300 g/ 10.6 oz)
- Place all the marinade ingredients in a bowl and mix well.
- Coat the chicken with the marinade and allow to rest for ideally 2 hours or overnight.
- If youre in a rush you can use it straight away.
- The flavour just tastes better if you let the flavours absorb into the chicken.
- If BBQing thread the chicken thighs onto skewers and grill for approximately 40 - 50 minutes on a medium heat so they dont burn on the outside, turning regularly, until thoroughly cooked through.
- Alternatively you can cook in the oven (200 °C/ 400 °F fan assisted) for about 25 - 30 minutes, turning half way through to ensure even cooking, or in a griddle pan.
- If using wooden skewers, soak them for 20 minutes in water first to make sure the sticks dont burn.
- For the Keto satay sauce, finely dice the chilli.
- Add all the satay ingredients to a small bowl and mix well.
- Taste and adjust the seasoning and spicing to your liking.
- Serve the chicken skewers with a drizzle of satay sauce and top with a sprinkling of chopped fresh parsley and a touch more lime if you fancy.
- Try with Easy Summer Vegetable Salsa or
Originally posted 2019-02-20 17:51:15.