“Peanut” Chicken Satay Skewers
Updated Jun 26, 2018, Published Sep 26, 2013
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Ingredients
4 large chicken breasts, sliced lengthwise into strips
For the marinade:
½ cup coconut aminos (or gluten-free soy sauce)
¼ cup extra-virgin olive oil
1/3 cup scallions, diced
4 garlic cloves
For the grilling sauce:
5 tablespoons coconut aminos (or gluten-free soy sauce like Tamari)
4 heaping tablespoons almond butter (raw is best)
4 tablespoons canned coconut milk (full fat)
1 tablespoon honey (or 2 tablespoons if your almond butter is unsweetened)
2 teaspoons fresh lime juice
2 teaspoons sesame oil, optional (recommended but not necessary)
1-2 garlic cloves, minced
½ teaspoon ground ginger
1-2 tablespoons sesame seeds, to sprinkle on top
Directions
Place the sliced chicken in a plastic food storage bag with all of the marinade ingredients. Refrigerate for at least one hour, or overnight if possible.
To prepare the grilling sauce, simply whisk all of the ingredients except the sesame seeds together. Set aside some of the sauce to serve later for dipping, if desired.
If using wooden skewers, soak 16-20 skewers in water for at least 20 minutes prior to grilling to prevent scorching. (Metal skewers will not burn.) Slide the chicken slices onto the skewers. Place on the grill over medium-high heat and brush with the grilling sauce. Cook for 3-4 minutes, then flip and continue to cook for another 3-4 minutes until done. Remove to a platter and sprinkle with sesame seeds. Serve with the reserved sauce for dipping, if using. (Note: Discard any leftover grilling sauce that was used to brush the raw chicken. Do not use that for dipping, as it will be contaminated with raw poultry.)
Servings
Makes 16-20 skewers
