Almond Butter Chicken Satay
I love all of my recipes that I create, but every once in a while there is one that I make that I just cannot WAIT to share with all of you. This almond butter chicken satay fits into that category for sure.
I know these little skewers are good because the entire batch was gone just 15 minutes after it was made AND THEN my girlfriend immediately requested that I make it again.
I did make this almond butter chicken satay again and again because it comes together quickly and is perfect for a crowd! Keep reading to the end because I give instructions for how to make these outside on the grill.
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I need you all to know that I LOVE chicken satay. If its on a menu, I have to order it. There is a something so good about the juicy chicken thighs in that peanut sauce that makes me and my belly so happy.
Unfortunately, peanuts are a legume and as it turns out, legumes aren’t great for my autoimmune disease and are not whole30 compliant. I came up with this almond butter chicken satay recipe so that I could enjoy all of the flavors of a peanut satay without any of the inflammation pain and enjoy them during the whole30.
That said, I know that almond butter can be slightly pricier than peanut or other nut butters so if you want to swap it out for a more affordable option like peanut butter go for it. The ingredient amounts will stay the same and they will still be super tasty, but with a different flavor profile.
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!
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. Keep reading for outside grilling instructions!
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.
I love these skewers as an appetizer, but they are also delicious with lots of meals. I love them on a salad or served with sauteed veggies and cauliflower rice. The full recipe can be found down below and, as always, if you make this recipe, please share it with me on Instagram!