Kebab lovers will go crazy for these Satay Chicken Skewers with “Peanut” Sauce. Not only are they an excellent choice for serving at your next event as an appetizer, but they’ll also serve up well as a snack. They’re easy to make and nutritious! If you don’t have access to a grill, the chicken is just as delicious roasted or broiled. But don’t forget this a Paleo recipe so no real peanuts.
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Satay Chicken Skewers with “Peanut” Sauce
Total Time: 2 hours
Prep Time: 1 hour
Cook Time: 30 minutes
Passive Time: 1 hour
- 2 tablespoon(s) ginger, fresh rough chopped
- 1 large shallot(s) rough chopped
- 4 medium garlic clove(s)
- 1 medium serrano pepper(s) sliced, stem removed
- 1/3 cup(s) olive oil
- 12 piece(s) chicken thighs, boneless, skinless (4 oz) cut into strips
- 1/2 teaspoon(s) sea salt (optional)
- 1/4 teaspoon(s) cayenne pepper
- 1 can(s) coconut milk, full fat (403 mL)
- 1/2 cup(s) almond butter
- 2 tablespoon(s) lime juice
- 1 tablespoon(s) fish sauce
- 1/4 teaspoon(s) black pepper freshly ground
- In a blender or small food processor, combine ginger, shallots, garlic, and serrano chili pepper. Add oil slowly to create a paste.
- Divide the paste in half. Place one half in a large Ziplock bag, along with the chicken strips. Add sea salt (if desired), and cayenne pepper. Mix contents together with your hands so the chicken is coated entirely. Seal the bag tightly.
- Refrigerate for at least 1 hour.
- Place the other half of the paste in a saucepan. Shortly before mealtime, heat the saucepan over medium-high heat for 3-4 minutes, stirring often.
- Add the remaining ingredients and whisk until smooth.
- Bring temperature down to medium-low, and continue to cook until a creamy consistency is reached (2-3 minutes).
- Thread the marinated chicken strips on to skewers. Grill over direct high heat until fully cooked, turning once (about 5-7 mins).
- Serve alongside the sauce.
This recipe inspired in part or in whole from here