Dinner
KETO GRILLED CHICKEN & PEANUT SAUCE
- 1 Tbsp lime juice
- 1 Tbsp fish sauce (sugar free)
- 1 Tbsp rice wine vinegar (sugar free)
- 1 Tbsp soy sauce (wheat free) (coconut aminos for Paleo)
- 1 Tbsp avocado oil (or other light oil)
- 1 tsp minced fresh ginger
- 1 tsp minced fresh garlic
- 1 tsp cayenne pepper
- 1 tsp ground coriander
- 1 tsp granulated erythritol sweetener
- 6 skin on chicken thighs (or other cut if you prefer)
- 1/2 cup peanut butter or almond butter (sugar free, all natural)
- 1 tsp minced fresh ginger
- 1 tsp minced fresh garlic
- 1 Tbsp chopped fresh jalapeño pepper
- 1 Tbsp fish sauce (sugar free)
- 2 Tbsp rice wine vinegar (sugar free)
- 1 Tbsp lime juice
- 2 Tbsp water
- 2 Tbsp granulated erythritol sweetener
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Combine the lime juice, fish sauce, rice wine vinegar, soy sauce, avocado oil, ginger, garlic, cayenne pepper, ground coriander and sweetener in a large bowl and whisk together.
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Add the chicken pieces and stir to coat the chicken thoroughly with the marinade.
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Cover and refrigerate for a minimum of one hour, up to 24 hours.
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Remove from the refrigerator 1/2 hour before cooking and preheat the grill.
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Grill the chicken for about 6-8 minutes per side over medium heat, or until a thermometer inserted in the center reads 165 degrees.
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Remove and serve with peanut sauce.
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Optional garnishes include shredded cabbage, chopped peanuts, chopped scallions and chopped cilantro.
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Combine all of the sauce ingredients in a blender, magic bullet, or food processor and blend until smooth.
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Taste and adjust sweetness and saltiness to your preference before serving.
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The chicken can be baked or sautéed rather than grilled if that is your preference. Bake for about 40 minutes at 400 degrees, or saute over medium heat for about 5 minutes per side or until a meat thermometer reads 165 degrees at the center.
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Serving Size: 1 chicken thigh &
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2 Tbsp sauce
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Fat: 33g
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Carbohydrates: 3g
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net Protein: 41g
