Grilled Golden Chicken Satay with Cucumber Salad

Name: Grilled Golden Chicken Satay with Cucumber Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 pound chicken thighs (boneless, skinless, cut into 1-inch strips); 2 tablespoon low-sodium soy sauce; 4 tablespoon lime juice ((for salad dressing)); 1 teaspoon curry powder; 1 teaspoon erythritol ((for salad dressing)); 0.25 teaspoon turmeric powder; 8 bamboo skewers (soaked in water for 30 minutes (if using wooden)); 1 tablespoon olive oil (for grilling); 0.25 cup unsweetened natural peanut butter; 2 tablespoon fish sauce ((for salad dressing)); 1 clove garlic (minced); 0.25 teaspoon ground ginger; 2 tablespoon water (warm, to thin sauce); 1 English cucumber (thinly sliced); 0.25 red onion (thinly sliced); 1 tablespoon fresh cilantro (chopped, for garnish)

Marinated chicken skewers, perfectly grilled, and served with a rich, low-carb peanut-lime dipping sauce alongside a bright and refreshing cucumber and red onion salad.

Prep: 25 min
Cook: 15 min
Total: 40 min
Servings: 2
Cuisine: Thai
Difficulty: Easy

Dietary

Dairy-Free
Low-Carb
High-Protein

Ingredients

1 pound chicken thighs (boneless, skinless, cut into 1-inch strips)
2 tablespoon low-sodium soy sauce
4 tablespoon lime juice ((for salad dressing))
1 teaspoon curry powder
1 teaspoon erythritol ((for salad dressing))
0.25 teaspoon turmeric powder
8 bamboo skewers (soaked in water for 30 minutes (if using wooden))
1 tablespoon olive oil (for grilling)
0.25 cup unsweetened natural peanut butter
2 tablespoon fish sauce ((for salad dressing))
1 clove garlic (minced)
0.25 teaspoon ground ginger
2 tablespoon water (warm, to thin sauce)
1 English cucumber (thinly sliced)
0.25 red onion (thinly sliced)
1 tablespoon fresh cilantro (chopped, for garnish)

Instructions

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a medium bowl, combine the chicken thigh strips with 1 tablespoon low-sodium soy sauce, 1 tablespoon lime juice, curry powder, 1/2 teaspoon erythritol, and turmeric powder. Mix well to coat the chicken. Marinate for at least 15 minutes, or up to 30 minutes.
While the chicken marinates, prepare the peanut sauce: In a small bowl, whisk together the unsweetened natural peanut butter, 2 tablespoons lime juice, 1 tablespoon fish sauce, 1 tablespoon low-sodium soy sauce, 1 clove minced garlic, and ground ginger. Add warm water, 1 tablespoon at a time, until the sauce reaches a desired pourable consistency.
Thread the marinated chicken strips onto the soaked bamboo skewers. Preheat a grill or grill pan to medium-high heat and brush lightly with olive oil.
Grill the chicken skewers for 3-5 minutes per side, or until cooked through and nicely charred.
While the skewers grill, make the cucumber salad: In a separate bowl, combine the thinly sliced English cucumber and thinly sliced red onion. In a small bowl, whisk together 1 tablespoon lime juice, 1 tablespoon fish sauce, and 1/2 teaspoon erythritol. Pour the dressing over the cucumber and red onion and toss gently.
Serve the grilled chicken satay skewers immediately, with the peanut dipping sauce and the zesty cucumber salad on the side. Garnish with chopped fresh cilantro, if desired.

Notes

Ensure your curry powder and unsweetened natural peanut butter do not contain added sugars to maintain a strict low-carb profile. Marinating the chicken longer will yield more flavor.

Nutrition (per serving)

Calories: 615
Protein: 56.5 g
Carbohydrates: 16.5 g
Fat: 36.5 g
Fiber: 6.8 g
Sodium: 1600 mg
Saturated Fat: 9.5 g
Sugar: 7 g
Cholesterol: 180 mg