Buffalo Chicken Skewers
Capsaicin, the compound that gives spicy peppers their zing, curbs your appetite and cravings. How? Capsaicin is a compound that stimulates your body’s pain receptors and increases blood circulation and metabolism. Studies have shown that eating hot peppers can boost the metabolism by up to 25%, with the spike lasting for up to 3 hours.
Phase 2 | Serves 8
Prep time: 30 minutes | Total time: 1 hour 30 minutes to overnight
INGREDIENTS
For the marinade:
1/3 cup hot sauce (like Frank's or Tabasco)
2 tablespoons birch xylitol
1 tablespoon arrowroot
1 tablespoon fresh lime juice
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 pounds boneless, skinless chicken breasts, cut lengthwise into strips
4 limes, cut in half crosswise
Chopped green onion
1 pound celery, cut into sticks
3 large cucumbers, cut into sticks
DIRECTIONS
- In a small bowl or measuring cup, whisk together all of the marinade ingredients. Pour half the marinade mixture into a large ziplock bag or a deep dish. Add the chicken and stir to coat. Marinate in the fridge for 1 to 2 hours or overnight. Reserve the remaining sauce for glazing the chicken.
- Preheat the grill to medium-high heat.
- Thread the chicken onto 16 skewers (if using bamboo skewers, soak them in water for 10 minutes first, to prevent burning). Thread the limes onto skewers, too.
- Place the skewers on grill and grill for 3 minutes per side, or until the chicken is fully cooked and the limes have begun to char. Remove the skewers from the grill, and brush the remaining marinade onto the chicken.
- Sprinkle the skewers with chopped green onion. Serve with the celery and cucumber sticks, with the grilled lime halves for squeezing.
Capsaicin, the compound that gives spicy peppers their zing, curbs your appetite and cravings. How? Capsaicin is a compound that stimulates your body’s pain receptors and increases blood circulation and metabolism. Studies have shown that eating hot peppers can boost the metabolism by up to 25%, with the spike lasting for up to 3 hours.
Phase 2 | Serves 8
Prep time: 30 minutes | Total time: 1 hour 30 minutes to overnight
INGREDIENTS
For the marinade:
1/3 cup hot sauce (like Frank's or Tabasco)
2 tablespoons birch xylitol
1 tablespoon arrowroot
1 tablespoon fresh lime juice
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 pounds boneless, skinless chicken breasts, cut lengthwise into strips
4 limes, cut in half crosswise
Chopped green onion
1 pound celery, cut into sticks
3 large cucumbers, cut into sticks
DIRECTIONS
- In a small bowl or measuring cup, whisk together all of the marinade ingredients. Pour half the marinade mixture into a large ziplock bag or a deep dish. Add the chicken and stir to coat. Marinate in the fridge for 1 to 2 hours or overnight. Reserve the remaining sauce for glazing the chicken.
- Preheat the grill to medium-high heat.
- Thread the chicken onto 16 skewers (if using bamboo skewers, soak them in water for 10 minutes first, to prevent burning). Thread the limes onto skewers, too.
- Place the skewers on grill and grill for 3 minutes per side, or until the chicken is fully cooked and the limes have begun to char. Remove the skewers from the grill, and brush the remaining marinade onto the chicken.
- Sprinkle the skewers with chopped green onion. Serve with the celery and cucumber sticks, with the grilled lime halves for squeezing.
