- 4 chicken breasts (or a mix of white and dark chicken meat)
- 2 TBS coconut oil, butter, or ghee
- celtic sea salt (I use this one)
- 3 TBS honey for drizzle
- 4 wooden skewers (like these)
- Soak 4 wooden skewers in water for 5-10 minutes (to prevent burning). Preheat oven to 450’F
- Combine all sauce ingredients in a food processor (start with juice from one lime) and process until smooth and creamy. Taste and add more lime if desired.
- Arrange chicken breast next to each other on a cutting board very close together. Carefully push the skewers through the breasts and then cut between the skewers to make 4 separate skewers. You can trim ends of chicken to make more uniform pieces. If using light and dark meat, you may want to cut chicken up first and arrange individual pieces onto skewers.
- Take half of the prepared sauce and pour into large baking dish. Place chicken skewers on top and massage the sauce into the meat. Pick up skewers and line them up vertically along sides of baking dish so meat is off of the bottom of the pan and suspended by the wooden skewers (see photo below.) Drizzle with coconut oil, butter or ghee and a pinch of sea salt (Use less fat if using lots of dark meat)
- Bake for 10-15 minutes, until chicken starts to brown and is cooked almost all the way through. (time depends on size of chicken pieces and white versus dark meat)
- Remove from oven, place skewers back down into pan, coating with any juices in pan. Drizzle honey over each skewer. Put back in oven and bake 8-10 minutes more, until cooked all the way through and stating to get crispy.) Watch carefully so it doesn’t burn.
- Serve immediately with the other half of the cilantro almond butter sauce and fermented ginger carrots.