Ingredients
Units
Scale
- 1.5 lbs boneless, skinless chicken breasts (about 3 large breasts)
- 1/4 cup vegetable oil
- 1/4 cup brown sweetener (or other sweetener of choice)
- 2 tbsp cilantro leaves, chopped
- 2 tsp chipotle peppers, minced (removed from adobo sauce))
- 2 tsp adobo sauce (from can)
- 1 medium garlic clove, minced
- 1.5 tsp salt
- 1/2 tsp chili powder
- 1/4 tsp black pepper
Instructions
- Freeze chicken for 30 minutes. Once chicken has firmed slightly, slice chicken diagonally, into 1/4-inch strips. In a medium bowl, whisk together all of the remaining marinade ingredients. Add the marinade to a large zipper-lock bag along with the chicken. Seal shut, toss to coat, and refrigerate for at least 1 hour and up to 24 hours.
- Adjust an oven rack 6 inches from the broiler element and heat the broiler.
- Line a broiler pan bottom with foil and cover with the broiler pan top; coat the broiler pan top with nonstick cooking spray.
- Weave each piece of chicken onto an individual skewer, lay the skewers on the broiler pan top, and cover the skewer ends with foil, making sure not to cover the chicken.
- Broil for 5-7 minutes or until the meat just begins to brown. Serve with your favourite dipping sauce.
Notes
- make sure that your chicken reaches an internal temperature of 165 degrees F.
- Prep Time: 5 minutes
- Marinating: 1 hour
- Cook Time: 5 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Keto, Carnivore, Low Carb, Healthy, PSMF, high protein
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 recipe
- Calories: 181
- Sugar: 0
- Fat: 7.5
- Carbohydrates: 0.4
- Fiber: 0.1
- Protein: 25
