Ingredients
Chicken Thighs, boneless skinless
1.5 pounds, cut into 1-inch cubes
Full-Fat Coconut Milk
4 oz, for marinade and sauce
Natural Peanut Butter
6 tbsp, sugar-free
Lime Juice
2 tbsp, freshly squeezed
Tamari or coconut aminos
4 tbsp, for marinade
Fresh Ginger, minced
1 tbsp
Cayenne Pepper (or chili flakes)
0.5 tsp
Garlic Clove, minced
1 tsp
Avocado Oil or ghee
1 tbsp for grilling
Peanut Butter (for sauce)
4 tbsp, sugar-free
Lite Coconut Milk
4 tbsp (Canned for consistency)
Sriracha
1–2 tbsp, optional for heat
Instructions
Cut chicken thighs into 1-inch cubes
Whisk coconut milk, lime juice, tamari/aminos, ginger, garlic, cayenne, and 2 tbsp peanut butter into a deep bowl
Marinate chicken for 4 hours (or overnight) in the fridge
Thread marinated chicken onto skewers and brush with avocado oil
Preheat grill to medium-high heat (400°F)
Grill skewers 6-7 minutes per side or until charred and cooked through
In a blender combine 4 tbsp peanut butter, 4 oz coconut milk, 2 tbsp tamari/aminos, fresh lime juice, and sriracha (if using)
Blend into smooth sauce and serve alongside chicken
Notes
Use tamari for gluten-free; skip oil if tenderizing with yogurt (not mentioned in original but implied)
Substitute almond butter for nut-free version
Marinade can be made with coconut cream for richer texture
Recipe doubles well for larger gatherings
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Grilling
- Cuisine: Thai
- Diet: Keto
Nutrition
- Serving Size: 6 skewers
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 5g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg