Ingredients

The following ingredients have 4 Servings
  • 1 lb. boneless, skinless chicken breast
  • 1/4 cup coconut aminos
  • 1 tablespoon lime juice
  • 1 tablespoon chili paste
  • 1 teaspoon sesame oil
  • 1 teaspoon honey (omit for Whole30)
  • Pinch salt
  • Pinch ground black pepper
  • 1/3 cup unsweetened creamy almond butter
  • 2 to 4 tablespoons hot water, as needed
  • 1 clove garlic, grated
  • 1 (1 inch) chunk fresh ginger, peeled and grated
  • 1 teaspoon honey (omit for Whole30)
  • 1 teaspoon sesame oil
  • Pinch red pepper flakes
  • Pinch fine sea salt

Instruction

  • Slice the chicken into strips. If using wooden skewers, soak for approximately 30 minutes.
  • In a bowl whisk together the marinade ingredients. Place chicken inside and marinate for 30 minutes, or up to 6 hours in the refrigerator.
  • Thread the chicken strips lengthwise onto skewers, working the stick through the middle of the chicken. Discard any remaining marinade.
  • Preheat grill to medium heat. Grease the grill grate and place the skewers on the grill. Cook for 5 to 7 minutes on each side, depending on the thickness, until no pink remains or the chicken reaches an internal temperature of 165ºF.
  • Meanwhile make dipping sauce: whisk together dipping sauce ingredients. You may need to whisk in additional hot water to get the correct consistency.
  • Serve chicken skewers hot with dipping sauce and lime slices.