Chicken Satay with Keto Butter Dipping Sauce

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August 27, 2019

This recipe is quick, easy, healthy, and versatile! Serve it as an appetizer or pair them with a veggie side for a main course. We recommend using it as a salad dressing for a big veggie packed Thai-style salad. ENJOY! Recipe by: purposeful plate nutrition

Ingredients

Marinade:

¼ cup coconut aminos

2 tbsp apple cider vinegar

1 tsp dried garlic (or 2 cloves, minced)

½ tsp dried ginger (or 2 tsp fresh, minced)

¼ tsp crushed red pepper

1 ½ pound boneless skinless chicken tenders (if you can’t find tenders, try cubing and skewering boneless breasts onto kebabs)

Dipping sauce:

½ cup Keto Butter

¼ cup coconut aminos

1 tsp dried garlic (or 2 cloves, minced)

1 tsp lime juice (ideally fresh, but this is a great option if fresh is not available)

½ tsp dried ginger (or 2 tsp fresh, minced)

¼ tsp crushed red pepper

Hot water to thin, if desired

Directions

Mix the marinade ingredients in a small bowl and pour over chicken. Marinate 2-24 hours in the refrigerator.

Add all dipping sauce ingredients except the water to a small bowl or food processor. Whisk or blend until smooth, adding hot water 1 teaspoon at a time if needed to reach your ideal consistency.

When ready to cook, spray or brush the grill grates with a heat-stable oil. Then heat your grill to high heat.

Once hot, add chicken. Turn down the grill to medium, cover, and cook for 6-8 minutes.

Flip the chicken and cook 4-6 minutes more, until cooked through. Note that time can vary quite a bit depending on the heat of your grill and the size of your chicken tenders, so keep a close eye on it to avoid drying it out.

Remove the chicken from the grill, drizzle with some sauce and serve with the remainder. Enjoy!

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