Try this Chicken Sate recipe, or contribute your own.
Suggest a better description1. To toast almonds, place them in a heavy skillet and stir often over medium heat until golden brown. Watch carefully as they go from golden brown to burnt very quickly!
2. Combine all marinade ingredients. Cut each breast into 3 lengthwise strips, marinate at least 2 hours or overnight. Thread strips onto skewers, 2 or 3 strips per skewer, depending on length, and grill about 7 minutes per side, until no longer pink.
3. If you’re lazy like me, ask our friendly butchers to de-bone some skinless chicken thighs, marinate them whole and barbeque them on an Island Grillstone. Watch them sizzle and cook in the juices of the marinade right on the stone! Amazingly delicious.
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Serving Size: 1 (1578g) | ||
Recipe Makes: 1 | ||
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Calories: 2707 | ||
Calories from Fat: 2063 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 229.2g | 306 % | |
Saturated Fat 33.1g | 165 % | |
Monounsaturated Fat 95.4g | ||
Polyunsanturated Fat 87.2g | ||
Cholesterol 230mg | 71 % | |
Sodium 277.1mg | 10 % | |
Potassium 6524.1mg | 172 % | |
Total Carbohydrate 79.7g | 23 % | |
Dietary Fiber 31.6g | 127 % | |
Sugars, other 48g | ||
Protein 112.9g | 161 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2707
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