Thai chicken satay
Thai chicken satay – peanut free version of this Asian dish is made with almond butter making it – Paleo, gluten free, dairy free
- Prep Time: 1 min
- Cook Time: 10 mins
- Total Time: 11 mins
- Yield: 4-6 1x
- Category: Main entree
- Cuisine: Asian
- 4 chicken breasts, cut into chunks, washed and dried
- 1/2 a cup of almond butter
- 2 tbsp. fresh lime juice
- 1 tbsp. coconut palm sugar
- 1 tsp. ground ginger
- 1 cup coconut milk
- 2 garlic cloves, chopped
- 1/2 tsp. of red pepper flakes
- 2 tbsp. of coconut aminos
- 1 1/2 tsp. of himalayan pink salt
- 5 large wooden skewers, presoaked
- Massage the pink salt into the chicken chunks in a bowl and feed the chunks onto each skewer leaving a few centimetres at the bottom of each skewer free to hold and set aside.
- Add all of the ingredients to a blender and blend into a smooth consistency. The mixture should be a smooth (not runny paste) this will thicken with time.
- Divide the marinade evenly, pouring one half of the almond sauce over the chicken to act as a marinade.
- Allow the meat to infuse and marinate for 1 – 2hours.
- Crack up the broiler/grill on high heat and grill the meat thoroughly on each side until both sides are golden brown.
- Serve with a side of veggies, dipping sauce or quiona (gluten not paleo option).
Can use maple syrup of alternative low GI sweetener instead
- Calories: 243
- Fat: 20g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 9g
Keywords: almond butter, chicken breast, skewers, paleo, high protein, fat, peanut free