We LOVE @justinsnutbutter. It's something we always have around as a quick protein snack with carrot or celery sticks, or to blend in smoothies. But it's also so awesome in main dishes! This riff on Indonesian and Thai street food is a keeper. Coconut and almond are an amazing combo. Add our Slow Roasted Garlic and BOOM. 

What you need

For the Chicken:
24 wooden skewers
3/4 cup (1/2 can) coconut milk
1 tablespoon Tessemae’s Slow Roasted Garlic
1 tablespoon fish sauce
1 tablespoon coconut sugar 
1 1/2 teaspoons kosher salt
2 pounds boneless skinless chicken thighs

For the Sauce:
3/4 cup (1/2 can) coconut milk
1/4 cup Justin’s Classic Almond Butter
1 tablespoon coconut sugar 
1 tablespoon Tessemae’s Slow Roasted Garlic
½ teaspoon chili garlic sauce
1/4 teaspoon fish sauce
1 tablespoon freshly squeezed lime juice
2 whole limes for serving

What to do

Cover skewers in water and let soak at least 2 hours. In a baking dish whisk together the ¾ cup coconut milk, Slow Roasted Garlic, fish sauce, coconut sugar, and salt.  

Cut the chicken thighs lengthwise into strips. For large thighs, you will get 3 strips each, for small thighs, only 2. Add the chicken to the marinade and let sit at least 1 hour or up to 1 day refrigerated.

In a small saucepan whisk together the ¾ cup coconut milk, Almond Butter, coconut sugar, Slow Roasted Garlic, chili garlic sauce and fish sauce. Bring just to a simmer over medium-high heat and cook 30 seconds to thicken. (The sauce will thicken almost immediately when it simmers.) Remove from the heat and stir in the lime juice. Set aside.

Grill the chicken skewers until cooked through, about 3 minutes per side. Immediately squeeze fresh lime over them. Serve hot, with more lime wedges, and the Coconut Almond Sauce.

Serves 4