Gluten free, Dairy free, Paleo
In 2018, Tyler and I went to Bali for our 5th anniversary and had plans in 2020 to return... obviously, that didn't happen due to the lock down. I find myself craving this dish (pretty sure I ate it everyday when we were there). I HIGHLY recommend this for a BBQ dinner party or even as a batch cook for the week.
Here's the recipe
2 lbs Chicken thighs
Skewers
1/2 cup chopped cilantro (topping & optional)
1/4 cup crushed peanuts (topping & optional)
Lime wedges (topping & optional)
Marinade:
1/2 cup coconut aminos
1/4 tsp fish sauce
1/2 lime (juiced)
1/4 cup honey
1 tsp ground ginger
1 tsp garlic powder
1/4 tsp salt
1 Tbls chopped cilantro
"Peanut" Satay Sauce:
1/2 cup almond butter
1/4 cup coconut aminos
1/4 tsp fish sauce
1/4 tsp salt
1/2 tsp ground ginger
1/2 tsp garlic powder
1/4 cup coconut milk
2 Tbls honey
Directions:
In a bowl, whisk all of the ingredients for the marinade. Take the chicken thighs and cut length wise into strips. Place all the chicken into the marinade. Marinade the chicken for at least 3 hours (trust me you don't want to skip this part).
In another bowl whisk all the ingredients for the "peanut" satay sauce. Set the sauce in the fridge- it will be used for dipping.
When the chicken is done marinating and ready to grill, place two chicken strips on each skewer. Once all the chicken is ready, place on the grill and cook until done.
Serve with cilantro, lime wedges, the satay sauce, and if tolerated crushed peanuts.
I would recommend vegetable skewers to grill up as well, or cauliflower rice with the side of sautéed zucchini.
Enjoy!
xo,
Amelia
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