The coconut milk marinade makes this chicken satay tender and juicy. This dish can also be prepared without the skewers. Peanut Dipping Sauce is the traditional accompaniment.
PREP TIME: 30 MINUTES • COOK TIME: 7 MINUTES
4 SERVINGS
1. Combine the coconut milk (reserving 1 tablespoon if making Peanut Dipping Sauce), cilantro, lime juice, jalapeño, garlic, salt, and pepper in a bowl and mix well. Add the chicken, stirring to coat. Cover and refrigerate for at least 20 minutes and up to 1 hour. Preheat the broiler.
2. Thread the chicken onto metal skewers, shaking off excess marinade, and broil, turning once, for 7 minutes, or until the chicken is lightly browned and cooked through. Transfer to a platter and serve immediately.
PER SERVING
carbs: 4 grams; Net Carbs: 3 grams;
fiber: 1 gram; protein: 41 grams; fat: 23 grams; calories: 387
PHASES 1–4