Ingredients
1.5 lbs boneless, skinless chicken thighs
1 can (13.5 oz) full-fat coconut milk (shaken)
1/2 cup unsweetened natural peanut butter
2 cloves garlic (minced)
1 tbsp fresh ginger (grated)
1 tsp turmeric
1 tsp ground cumin
2 tbsp soy sauce (low-sodium)
1 tbsp lime juice
1/2 tsp chili flakes
4 bamboo skewers (soaked in water 30 minutes)
1 tsp honey (optional, sugar-free sweetener like erythritol)
Instructions
Cut chicken into 1-inch cubes and place in a bowl
In a separate bowl, mix coconut milk, garlic, ginger, turmeric, cumin, soy sauce, lime juice, and chili flakes
Add marinade to chicken and toss to coat; refrigerate 20 minutes
Thread chicken onto soaked skewers
Preheat grill to medium-high heat (375°F)
Grill skewers 7-8 minutes per side or until charred and 165°F internally
Meanwhile, make sauce: Whisk peanut butter, remaining coconut milk, and optional sweetener into a smooth paste
Serve skewers with peanut sauce and extra lime wedges
Notes
Double marinade for 12-hour overnight flavor
Use grill pan for broiler or stovetop cooking
Store in airtight container up to 3 days
Serve with keto-friendly sides like avocado salad or zucchini noodles
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Grilling
- Cuisine: Thai-inspired
- Diet: Keto
Nutrition
- Serving Size: 1 skewer with sauce
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 11g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg