Satay Chicken Skewers
skinless boneless chicken thighs
cut into strips
ends only cut into 1/2 inch pieces
peeled and roughly sliced
Juice of 1 lime
Red Boat brand
Place all the ingredients for marinade into food processor.
Process until you have a spreadable paste.
Pour paste over chicken, and toss to combine.
Marinate in chiller for 4 to 24 hours.
Soak bamboo skewers in water for 30 minutes before using to prevent it from burning.
Thread marinated chicken onto the skewers.
Bake in 200C preheated oven for 6 minutes then broil for 1-2 minutes to get some colour. Do remember to spray the pan with some oil before placing the satay on it.
Or you can grill the satay on a lightly greased grill pan on medium high heat for 3 minutes on each side.
Not eating paleo/whole30? You can substitute carob powder with 1 tsp grated palm sugar