Harlan Kilstein's Completely Keto Thai Peanut SatayPrint
- 1 cup water
- 1 tbsp curry powder
- 1/2 tsp cayenne pepper
- 1 cup peanut better smooth natural no added sugar
- 1/2 tsp Himalayan salt
- 1 tsp garlic fresh minced
- 1.5 pounds chicken breasts skinless and boneless
- 1 cup marinade
- 1/4 cup Primal Kitchen mayonnaise
- 2 tbsp white vinegar
- 1/4 cup scallions garnish
Heat water, curry powder, and pepper. Reduce it down to 3/4 cup. Remove from stove.
Pour the hot spice mixture into a bowl with the peanut butter, salt, and garlic.
Stir the mixture until it's all combined. Set aside 1 cup of marinade for the dip.
Now slice the chicken the long way into long strips (about 4 inches long).
Marinate the chicken in a plastic bag in the marinade for two hours.
Get some wooden skewers and insert them into each chicken piece.
You can grill them for 2 minutes on each side or bake in a 350 oven for 9-10 minutes.
Serve with marinade.
Combine reserved marinade, mayo, and vinegar. Top with scallions. Serve with chicken as a dipping sauce.