Thai chicken satay

Thai chicken satay with almond butter

5 from 3 reviews

Thai chicken satay – peanut free version of this Asian dish is made with almond butter making it – Paleo, gluten free, dairy free




  1. 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.
  2. 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.
  3. Divide the marinade evenly, pouring one half of the almond sauce over the chicken to act as a marinade.
  4. Allow the meat to infuse and marinate for 1 – 2hours.
  5. Crack up the broiler/grill on high heat and grill the meat thoroughly on each side until both sides are golden brown.
  6. Serve with a side of veggies, dipping sauce or quiona (gluten not paleo option).


Can use maple syrup of alternative low GI sweetener instead


Keywords: almond butter, chicken breast, skewers, paleo, high protein, fat, peanut free