Keto Grilled Chicken & Peanut Sauce – Low Carb

Ingredients

For the Chicken:

• 1 Tbsp lime juice
• 1 Tbsp fish sauce (sugar free)
• 1 Tbsp rice wine vinegar (sugar free)
• 1 Tbsp soy sauce (wheat free) (coconut aminos for Paleo)
• 1 Tbsp avocado oil (or other light oil)
• 1 tsp minced fresh ginger
• 1 tsp minced fresh garlic
• 1 tsp cayenne pepper
• 1 tsp ground coriander
• 1 tsp granulated erythritol sweetener (honey for Paleo)
• 6 skin on chicken thighs (or other cut if you prefer)

For the Peanut Sauce:

• 1/2 cup peanut butter or almond butter (sugar free, all natural)
• 1 tsp minced fresh ginger
• 1 tsp minced fresh garlic
• 1 Tbsp chopped fresh jalapeño pepper
• 1 Tbsp fish sauce (sugar free)
• 2 Tbsp rice wine vinegar (sugar free)
• 1 Tbsp lime juice
• 2 Tbsp water
• 2 Tbsp granulated erythritol sweetener (or to taste) (honey for Paleo)

Instructions

For the Chicken:

1. Combine the lime juice, fish sauce, rice wine vinegar, soy sauce, avocado oil, ginger, garlic, cayenne pepper, ground coriander and sweetener in a large bowl and whisk together.
2. Add the chicken pieces and stir to coat the chicken thoroughly with the marinade.
3. Cover and refrigerate for a minimum of one hour, up to 24 hours.
4. Remove from the refrigerator 1/2 hour before cooking and preheat the grill.
5. Grill the chicken for about 6-8 minutes per side over medium heat, or until a thermometer inserted in the center reads 165 degrees.
6. Remove and serve with peanut sauce.
7. Optional garnishes include shredded cabbage, chopped peanuts, chopped scallions and chopped cilantro.

For the Peanut Sauce:

1. Combine all of the sauce ingredients in a blender, magic bullet, or food processor and blend until smooth.
2. Taste and adjust sweetness and saltiness to your preference before serving.