One of the best things about this keto grilled chicken with peanut sauce is that it is an incredible summer recipe that is not only delicious and tangy but great for a stress-free keto lunch six days a week. Even though this dish looks and tastes great when it is still sizzling hot, it is equally amazing when served cold on a salad. Plus, the peanut sauce serves as an amazing dressing on the salad.
Try to use chicken thighs for this recipe as they are the best for a high-fat low carb diet due to their high-fat content. It is best to get chicken thighs that still have skin on them as it helps in making sure that they are not completely dried out during the grilling process.
So, without further ado, let’s get started:
For the chicken combine the fish sauce, rice wine vinegar and all of the other ingredients in a large bowl and start whisking them together. Add chicken pieces in the mixture and marinate them. Refrigerate the chicken in the marinade for 24 hours and take them out of the refrigerator at least 2 hours before cooking. Make sure you preheat the grill to get things started. Now, grill the chicken per side for about 7-8 minutes and if you have a thermometer then check the temperature as well as it needs to read between 160-165 degrees to be safe. On a side note invest in a quality meat thermometer! Food poisoning is no joke!
For the peanut sauce, blend all the sauce ingredients and serve it with the chicken to you and your family! They’re going to love it!
1 chicken thigh and sauce (2 tbsp): 493 Calories, 32g Fat, 41g Protein
So, there you have it! If you enjoy this, then please do let me know in the comment section below! Also please consider supporting The Bacon Monologues. Running a blog is time consuming and has expenses. If you plan on doing any shopping on Amazon help us by clicking on our affiliate links. Our referrals to Amazon provides the necessary income to keep us going strong. Thank you for your support! Try Amazon Prime 30-Day Free Trial
Keto dieters are always on a quest for a “substitute” for their favorite foods. Summer is fast approaching and in this case we wanted something that would fill the role of potato salad at our summer cookouts. That’s when we came up with this amazing Cauliflower (No Potato) Salad! It has all the flavor and almost the same mouth feel as real potato salad! Check it out!
Bring a large pot of water to a boil on the stove. While that’s heating break the cauliflower florets into bite sized pieces. Once your water is boiled add your cauliflower to the pot and cook until they’re tender. If you have a food steamer or another method you prefer you can prepare the cauliflower that way. It just has to be cooked tender. Assuming you already know how to hard boil an egg and you’ve cooked the six eggs break them open and separate the yolks into a small bowl and mash them up. (If you don’t here is How to Cook a Hard-boiled Egg.) Take the egg whites and break or slice them down into small bite sized pieces. After that it’s as easy as mixing all the ingredients together in a large bowl!
This salad tastes best when it is allowed to chill overnight in the refrigerator. Enjoy!
1/8th Recipe: 191 Calories, 16.7 g Fat, 6 g Protein, 0.3 g Net Carbs (2.3 g Carbs, 2 g Fiber)\
Ok folks I have to apologize in advance. Since I started this blog my goal has been to post a recipe a day so that the people following along could have a simple guide to meal planning. Well today has been hectic with activities and I haven’t had any time to cook anything! (For your reference.) This is something I made a few days ago and I put it on the back shelf because it was similar to another recipe I had posted. The difference here is the prep time. No time to cook up steak for a salad? Well the answer to your problems is here… Steak Ums! Yes I know this isn’t exactly rocket science but it’s a fast meat to cook when you’re in a pinch and you want a hot salad topping. I made this salad Greek-ish and you can too.
What I like about cooking steak ums is you can throw them in a skillet (I’m in love with T Fal and their thermo spot professional cookware. It’s relatively inexpensive and everything is evenly cooked! T-fal Professional Thermo-Spot Fry Pan) with 1 tbsp of butter over medium high heat and they’re cooked in about 5 minutes. I sometimes put a little malt vinegar on the steak as it’s cooking. It gives it a nice mellow flavor. Salt and pepper the meat to taste. Place the meat over your lettuce, add your feta cheese, olives, dressing and pepperocini to the top and you’ve got a quick and easy steak salad. Enjoy!
I seem to be on a salad kick this week. Last night for dinner we made ourselves a nice and easy buffalo chicken salad that was delicious. Not too spicy but enough kick to warm your taste buds. As with most of my cooking it’s simple and it contains minced garlic. Check it out.
Take your garlic and butter and combine them in a small skillet over medium heat. Once the the butter starts to simmer you’re ready to add your chicken, salt and pepper. The secret to this recipe is cooking the chicken slowly. Dry chicken is a terrible terrible thing. (I put small slices into the meat lengthwise to aid in cooking and to also let the flavor seep into the meat as well. I don’t know if this helps but I’d like to think it does!) The recipe calls for one serving of the buffalo sauce but what I actually do is pour just enough on each piece of chicken to cover the meat entirely. While your chicken is simmering prepare your lettuce on a plate. Once the chicken is cooked through turn the heat down to low to cook off any excess water that may be left from the chicken and garlic. When that occurs place your chicken on top of your lettuce, sprinkle your cheese on top so it melts. At this point I ladle the leftover butter and buffalo sauce on the salad. Last but not least dress with ranch dressing. Enjoy!
If you’re like me you aren’t a fan of the prolonged cooking process. When I want to eat I want it now. So when I came up with the idea for this salad it seemed like a great idea. And then I tasted it. It was a great idea. Grilling chicken takes a long time especially if it’s frozen to begin with. This recipe takes, oh I don’t know, five minutes. The secret is to use canned chicken. Check it out.
Here’s how this all goes down. Melt your butter in a small skillet. Add your garlic and simmer on medium low until it starts to smell good. Add your chicken directly from the can. Add salt and pepper to taste. Next you want to prepare your lettuce on a plate. Make it look pretty – we’re not heathens after all. Spread your cheese and bacon bits over the lettuce. Next you’ll add your cooked up chicken to the top. After that it’s as simple as dressing it and shoving it in your facehole. Until next time. Enjoy!
Keto Friendly Vegetables of Your Choice (I used White Button Mushrooms)
Two Servings Low Carb Salad Dressing
Salt and Pepper to Taste
This recipe is a simple one but it’s delicious. Take one tablespoon of butter and one tablespoon of minced garlic (I use the kind from a jar.) and combine them in a medium skillet over medium-high heat. Once the butter is melted and the garlic is warmed take 4 oz of round steak (Sometimes called skillet steaks.) and use kitchen shears to cut it into strips. Place the steak into the skillet and season with pepper and some Mortons Lite Salt. Once your steak is fully cooked spread it over a bed of romaine hearts. Toss 1/4 cup whole milk mozzarella cheese over the steak. This way it gets all melty and delicious. Make sure you drain the butter/juices left in the skillet over your meat and cheese! Garnish your steak salad with whatever Keto friendly vegetables and dressing you like. I used sliced raw white button mushrooms and two servings of Hidden Valley Ranch Dressing. If you really want to kick up the flavor add a few dashes of dry spice mixture on top. I used Weber’s Kick’N Chicken in this photo for a little spice!