4 Servings
45 Minutes
Allergens
The marinade for this almond butter chicken doubles as a dipping sauce, so you get lots of Thai-inspired flavor in every bite. Better yet, it can be made on Passover!
In a bowl, mix together almond butter, water, sriracha, coconut aminos, ginger, lime juice, and brown sugar to form a smooth sauce.
Reserve three-quarters of a cup of sauce and set aside.
Marinate chicken in the remaining sauce for 30 minutes.
Set oven to broil. Grease a baking sheet.
Place chicken on the baking sheet and broil on high for four to five minutes per side.
Serve with the reserved sauce for dipping.
Notes:
Don’t have sriracha? Replace with one teaspoon garlic powder + one teaspoon chili powder + half a teaspoon of cayenne.
