This Almond Butter Chicken Satay is a healthy, savory chicken skewer recipe. Marinate cubed chicken thighs in an almond butter sauce and cook on the stovetop or grill.
The perfect summer chicken skewer recipe
This Almond Butter Chicken Satay recipe has been a favorite dinner in our home for years. It could not be easier to make this simple chicken satay recipe. Just cube chicken thighs and marinate in a flavorful almond sauce before cooking.
I really love peanut satay and this is a spin on that classic flavor. Just use a creamy almond butter in place of the peanut butter.
This versatile chicken skewer recipe can be made indoors on the stove top or outside on the grill. In the summer I love to make a batch on the grill.
- Wooden or metal skewers – I like the mini wooden skewers for cooking them inside on a grill pan
- Grill pan or grill
- Mixing bowls
- Measuring spoons
- Measuring cups
- Basting brush
There are so many wonderful ways to serve this flavorful chicken satay recipe. I personally love to serve it on a chopped salad.
You can also serve it over rice with some roasted veggies like these crispy air fryer brussels sprouts.
- Boneless skinless chicken thighs
- Almond butter
- Coconut aminos or soy sauce
- Lime juice
- Fish sauce
- Sesame oil
- Rice vinegar
- Sriracha – I like Yellowbird sriracha
- Avocado oil
This is purposely an almond butter chicken satay, but you can use any nut butter. My two other favorite options are creamy peanut butter or cashew butter.
You can use boneless skinless chicken breast in place of the boneless skinless chicken thighs. They may cook a bit faster so keep an eye on the internal temperature and watch for it to reach 145F.
Soak your skewers and marinate ahead of time
About an hour or so before you are ready to cook you will want to soak your skewers in water and start marinating your meat. I soak my skewers in water before I start cooking because they are wood and might catch on fire on the stove, but that is less likely if they are soaked prior to use!
How do you make Almond Butter Chicken Satay?
To make this dish I usually use boneless skinless chicken thighs because they seem to be more flavorful, but chicken breasts will also work well. Take the chicken and cube them into bite size pieces. Then marinate the chicken in the almond butter, coconut aminos, sesame oil, sriracha, lime juice and fish sauce combo.
If you are looking to make this whole30 compliant, be sure that your sriracha and almond butter don’t have any added sugars. The two that I linked above are compliant. Also, you can always just use soy sauce in place of coconut aminos if you aren’t avoiding soy because of Whole30 or another dietary reason.
Allow the chicken to marinate for at least an hour, but can be more if you want to prep ahead of time. Slide the marinated pieces on skewers and add to an oiled grill pan over medium heat. Save the excess marinade.
Allow the grill pan to heat up before placing the skewers on it. Grill for about 12 minutes flipping every 2 minutes and basting with the extra marinade with a basting brush.
Can I make these on the grill outside instead of in a grill pan?
To make these skewers on a standard grill outside you will want to use the same ingredients, but cut your chicken into slightly larger cubes. Then preheat your grill to medium-high heat and place your skewers on it.
Cook for 10 minutes on the hot, closed grill. Rotate the skewers every 2-3 minutes and baste with the excess marinade.
Check out these other delicious chicken recipes
- Honey Sriracha Chicken Tenders
- Marinated Grilled Chicken Thighs
- Grilled Ginger Lime Chicken
- Honey Mustard Chicken Tenders
The full recipe can be found down below and, as always, if you make this recipe, please rate and review in the comments and share it with me on Instagram!
- 1.5 lb boneless skinless chicken thighs
- 1/4 cup almond butter
- 1/4 cup coconut aminos
- 2 tsp sesame oil
- 1 tsp sriracha
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp fish sauce
- Avocado oil for greasing the pan
- At least 1 hour prior to cooking soak wooden skewers in water and marinate the chicken
- To marinate, combine almond butter, coconut aminos, lime juice, sesame oil, fish sauce, rice vinegar, and sriracha in a large mixing bowl. Cube the chicken thighs and add to the mixing bowl with the marinade. Toss to coat the thighs and place in the fridge to marinate
- After at least 1 hour of marinating, remove from the fridge and slide the chicken onto the skewers – save any excess marinade
- Heat a greased grill pan over medium heat
- Add the chicken to the warm grill pan and rotate every 2 minutes. As you rotate the skewers brush on any extra marinade
- Continue cooking and rotating until you have cooked the skewers for 12 minutes total
- Remove from the heat and enjoy! store in an airtight container in the refrigerator for up to 4 days
** You can use chicken breasts in place of chicken thighs, you can use soy sauce in place of coconut aminos, and you can use any kind of nut butter in place of the almond butter.