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Keto Chicken Satay Skewers

Name: Carb Manager
Price: 39.99 USD
Rating: 4.8 (514400 reviews)

These chicken skewers are coated in a tangy almond butter and coconut marinade and served with a creamy satay style dipping sauce.

The skewers are ideal served with salad, zucchini noodles or a portion of cauliflower rice.

507 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Chicken Thigh, Skin Removed Before Cooking

9 ounce
Almond Butter, Unsalted

2 tablespoon
Sesame Oil

2 teaspoon
Tamari Sauce

2 tablespoon
Lime Juice, Fresh

1 tablespoon
Lime Zest

1 teaspoon
Maple Flavored Syrup by Lakanto

1 tablespoon
Ginger, Ground

1 teaspoon
Cumin, Ground

1 teaspoon
Spices Coriander Seed Or Ground

1 tsp
Garlic

1 clove
Coconut Milk, Plain Or Original, Lite, Not Fortified, Typically Used In Cooking

¾ cup
Black Pepper

⅛ teaspoon

Step 1

Preheat the oven to 400 degrees Fahrenheit. Cover 4 wooden skewers with water and leave to soak for 20 minutes.
Step 2

Add the almond butter, lime juice, lime zest, tamari, lakanto syrup, sesame oil, ginger, cumin, coriander, garlic and pepper to a mixing bowl. Mince the garlic and add to the bowl, stirring everything well to combine.
Step 3

Add two tablespoons of coconut milk to the bowl and beat together until smooth. Spoon half of the mixture into a small saucepan and set to one side.
Step 4

Dice the chicken thighs into 1 inch chunks and add to the bowl with the remaining sauce. Use your hands to coat the chicken pieces in the satay.
Step 5

Divide the chicken evenly between the four soaked skewers.
Step 6

Transfer to the oven to bake for 18- 20 minutes or until golden brown all over and completely cooked through.
Step 7

Whilst the kebabs are cooking, add the remaining coconut milk to the pan with the reserved almond butter mixture. Cook the sauce gently until hot through.
Step 8

Serve the kebabs with the dipping sauce.

Ingredients