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Back to Healthy with Hart

Detox-Friendly Chicken Satay

Ingredients
  • 5 boneless, skinless chicken breasts
  • 1 large shallot, chopped
  • 4 garlic cloves, chopped
  • 2 stalks of lemongrass (remove tops and bottoms) chopped
  • 2 t. ginger
  • 1/2 t. tumeric powder
  • 2 t. coconut oil
  • 2/3 C. coconut milk
  • sea salt to taste

Directions

cut the chicken lengthwise into pieces that are 1" wide, set aside.Blend the rest of the ingredients very well until a smooth paste is formed.Put the marinade in a large ziploc bag with the chicken pieces, marinate for 2-4 hours in fridge.After marinating, soak about 20 skewers in cold water for 30 minutes and then take out the chicken.  Skewer the chicken about every inch or so.  Reserve the marinade.Grill the chicken on a med/high heat on the grill, turning the pieces every five minutes.  When you first turn the chicken, brush on the reserved marinade.  It should take about 10-15 minutes.   If grilling is not an option, you can cook under the broiler.

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