Grilled Chicken Thighs with SunButter Sauce (Paleo)
Boneless, Skinless Chicken Thighs (this recipe will work for up to 5lbs)
1/2 cup Fresh Squeezed Orange Juice
Juice of 2 Limes
3 T. Olive Oil
2 T. Granulated Garlic
2 T. Ancho Chile Powder
1/2 cup SunButter
1/2 cup Coconut Milk
1/2 cup Chicken Stock
1/3 cup BBQ Sauce (use your favorite sauce or make your own)
1/4 tsp. Fish Sauce
1/2 tsp. Ground Ginger
Chopped Fresh Cilantro, for garnish
Add all ingredients, except for sea salt, to a large plastic bag or tupperware container and toss to coat.
Transfer to the refrigerator and marinate overnight.
When ready to grill, remove from liquid and season thighs with sea salt.*
Grill, until cooked through.
Cut thighs in half and transfer to a platter. Serve with toothpicks and sauce (recipe follows).
*You can cut the thighs and skewer (make sure to soak wooden skewers, if using) at this point, or grill and cut into bite-size pieces (serve with toothpicks, as hors d'oeuvres) after grilling.
Add all ingredients to a small saucepan and whisk until smooth.
Simmer until thickened, whisking often, about 10 minutes.
Jen's Gone Paleo
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