Keto Paleo Chicken Tahini Satay
This Chicken Tahini Satay is both Keto and Paleo, but most of all, it’s delicious! The explosion of flavors from the soy sauce, lime juice, coconut milk, and curry powder marinade makes this anything but a boring chicken dish. The dipping sauce is made from tahini paste, soy sauce, lime juice, chili garlic sauce, and coconut milk. This recipe is the best way to have an exciting dinner any night of the week!
How to Make It
Step 1
Dice the chicken thighs into 1” pieces. Place them all inside a Ziploc bag. To the Ziploc bag, add 1 teaspoon of kosher salt, 2 tablespoons of soy sauce, 2 teaspoons of curry powder (feel free to add more if you like spicy foods), ¼ cup of coconut milk, and 1 tablespoon of freshly squeezed lime juice.
Step 2
Set aside the chicken to marinate while you prepare the dipping sauce. In a small bowl, combine the tahini paste, the remaining soy sauce, the remaining lime juice, chili garlic sauce, and 2 tablespoons of coconut milk. Mix together until smooth and a sauce-like consistency. Feel free to add a few drops of water if necessary to achieve a nice sauce.
Step 3
Turn the oven on to the broiler setting. Position a rack in the oven in the second highest position close to the broiler. Skewer the chicken thigh pieces onto four skewers. Place the skewers on a parchment paper-lined baking sheet.
Step 4
Place the skewers into the oven with the skewers running perpendicular to the broiler. Allow the skewers to cook on the first side for 3 minutes. Flip them and cook for another 3 minutes. Flip again and cook for 3-4 minutes.
Step 5
Flip once more and cook for another 3-4 minutes or until the skewers are very golden brown and cooked through. During the last round of cooking time, rotate the pan so the meat gets evenly browned.
Ingredients
- Chicken Thighs (Skinless & Boneless)
1.25 lb
- Salt
1 tsp
- Soy sauce, low sodium
2 tbsp
- Curry powder
2 tsp
- Coconut milk
0.25 cup
- Lime juice, fresh
1 tbsp
- Tahini (Sesame Paste, Dark)
3 tbsp
- Soy sauce, low sodium
2 tbsp
- Lime juice, fresh
1 tbsp
- Chili Garlic Sauce
2 tsp
- Coconut milk
0.25 cup