PALEO CHICKEN SKEWERS WITH SATAY SAUCE
This recipe is great for an appetizer or a main dish. You can prep everything ahead of time, which is always great if you are having a party or want to have stuff ready before you get home from work. The chicken needs to marinate at least 2 hours, but you can let it marinate overnight if you want extra flavor.
Satay sauce usually includes peanut butter and soy sauce, but this recipe substitutes almond butter and coconut aminos. I like my sauce with extra heat, so I add quite a bit more crushed red pepper than the recipe calls for. You can leave it out entirely if you don't like spicy foods, or you can bump up the flavor and dump a lot in if you enjoy lots of heat.
Satay sauce usually includes peanut butter and soy sauce, but this recipe substitutes almond butter and coconut aminos. I like my sauce with extra heat, so I add quite a bit more crushed red pepper than the recipe calls for. You can leave it out entirely if you don't like spicy foods, or you can bump up the flavor and dump a lot in if you enjoy lots of heat.
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Paleo Chicken Skewers with Satay SaucePrep time:10 mins Cook time:10 mins Inactive: 2 hours Servings: 2-4
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Ingredients:
- 4 chicken breasts (about 1 1/2 lbs.) cut into 1 inch strips
MARINADE
- 1 small onion, minced
- 2 cloves garlic, crushed
- 1 inch of fresh ginger, peeled and grated
- 2 tsp. chili powder
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 Tbsp. lemon juice
- 1 Tbsp. extra virgin olive oil
- 3 Tbsp. coconut aminos
SATAY SAUCE
- 1 1/2 cups full fat coconut milk
- 1/3 cup. almond butter
- 2 Tbsp. raw honey
- 1 Tbsp. fish sauce
- 2 tsp. lime juice (or more to taste)
- Dash. sea salt (or more to taste)
- Dash ground black pepper (or more to taste)
- 1/4 tsp. crush red pepper (or more to taste)
Equipment:
- Bamboo skewers (soaked in water for 10 minutes)
- Cutting board
- Kitchen knife
- Measuring spoons
- Measuring cups
- Resealable container or plastic bag
- Mixing bowl
- Small saucepan
- Stirring spoon
Directions:
1. Mix the marinade ingredients together in a large resealable container or resealable plastic bag. Place the chicken inside and allow to marinate in the refrigerator for 2 hours or more.
2. To make the sauce, combine all of the ingredients in a small saucepan over medium-high heat and bring just to a boil. Reduce heat to low and allow to simmer for about 5 minutes. Taste and adjust seasonings as needed.
3. Skewer the chicken onto bamboo skewers and grill for 3-4 minutes on each side or until chicken is cooked through. Serve the chicken on the skewer along with the sauce (I prefer my sauce to be served slightly warm).
- 4 chicken breasts (about 1 1/2 lbs.) cut into 1 inch strips
MARINADE
- 1 small onion, minced
- 2 cloves garlic, crushed
- 1 inch of fresh ginger, peeled and grated
- 2 tsp. chili powder
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 Tbsp. lemon juice
- 1 Tbsp. extra virgin olive oil
- 3 Tbsp. coconut aminos
SATAY SAUCE
- 1 1/2 cups full fat coconut milk
- 1/3 cup. almond butter
- 2 Tbsp. raw honey
- 1 Tbsp. fish sauce
- 2 tsp. lime juice (or more to taste)
- Dash. sea salt (or more to taste)
- Dash ground black pepper (or more to taste)
- 1/4 tsp. crush red pepper (or more to taste)
Equipment:
- Bamboo skewers (soaked in water for 10 minutes)
- Cutting board
- Kitchen knife
- Measuring spoons
- Measuring cups
- Resealable container or plastic bag
- Mixing bowl
- Small saucepan
- Stirring spoon
Directions:
1. Mix the marinade ingredients together in a large resealable container or resealable plastic bag. Place the chicken inside and allow to marinate in the refrigerator for 2 hours or more.
2. To make the sauce, combine all of the ingredients in a small saucepan over medium-high heat and bring just to a boil. Reduce heat to low and allow to simmer for about 5 minutes. Taste and adjust seasonings as needed.
3. Skewer the chicken onto bamboo skewers and grill for 3-4 minutes on each side or until chicken is cooked through. Serve the chicken on the skewer along with the sauce (I prefer my sauce to be served slightly warm).
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