Grilled Low Carb Chicken Satay

From: Pneuma

On May 10, 2008

Followed this quick to prepare recipe as is opting out on the hot pepper sauce (optional ingredient) and got delicious, tender and moist satays. With the texture of the sauce, you wouldn't think it's low carb. Thanks, Leslie! Made and reviewed for the Asian's Skewer tag game.

From: **Jubes**

On Apr 2, 2008

Delicious! These satay chicken skewers were so moist, tender and tasty. I used a regular soy sauce as it was the only one I could find to be gluten-free suitable, otherwise I kept to the recipe. I marinated my chicken for a full 24 hours. Perfect!-my whole family loved them. I'll have to say that the marinating chicken didn't look too great and I was skeptical. Skewered and cooked-Fantastic!!. Made for *Aussie/NZ recipe swap April '08*

From: Kree

On May 17, 2005

I have one word for this recipe: Wow! This is so flavorful it's like it bursts in your mouth. I wish I could give it more than 5 stars. The only changes I made were to use soy nut butter and to reduce the curry powder slightly to fit my tastes. I also used only 2 chicken breasts, but halved the marinade recipe. It's a good thing I did, because I don't think it would have been quite enough otherwise. This cooked up extremely quickly. I ended up having to turn the grill down to med-high after the first five minutes because my chicken was getting charred! It tasted fantastic, nonetheless, and I can't wait to make it again. This is going to become a Summertime favorite!

From: mickeydownunder

On Dec 7, 2007

GREAT combination of ingredients, TRUE! LOVE is low fat AND PEANUT BUTTER TOO!!! Recently had massive crave for this! DO NOT, repeat..do NOT give this recipe a miss!