Paleo Recipe - Chicken with Spicy Thai Almond Butter Dipping Sauce

In case you haven't noticed, I use a lot of heat in my recipes.  If you are a "spice weanie" feel free to reduce the quantity of peppers.  I brought this dish to a potluck I went to last night and it was all eaten so that was a good sign.  I really liked this dish but I must admit I prefer peanut sauce over almond butter sauce.

Chicken with Spicy Thai Almond Butter Dipping Sauce:

Grilled Chicken:

4 Chicken breasts sliced about 1/2 inch thick against the grain
Juice from 3 limes
Juice from 1 orange
1 jalapeno minced (remove seeds if you want a less spicy version)
1 T grated ginger
2 T chopped cilantro
3 cloves minced garlic
1 T red pepper flakes (omit if you don't like spicy food)
1/4 cup olive oil
Pinch of salt

Mix all ingredients together and marinate chicken about 1 hour, stirring thoroughly once. 

Grill on medium high heat for a couple of minutes on each side.

Thai Almond Butter Dipping Sauce:

1/2 cup almond butter
1/8 cup coconut milk
1 tsp fresh grated ginger
1 clove minced garlic
Juice from one orange
Juice from one lime
2 tsp tamari sauce
1 tsp cider vinegar
1 tsp red pepper flakes

Mix all ingredients together.  It is best to make this dipping sauce a day ahead so all the flavors meld together.

Cheers!