Almond Butter Chicken Satay
A peanut free version of this Asian dish is made with almond butter making it - Paleo, gluten free, dairy free and whole30
Servings 6 servings
- 4 chicken breasts cut into chunks, washed and dried
- ½ 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
- ½ tsp. of red pepper flakes
- 2 tbsp. of coconut aminos
- 1 ½ tsp. of himalayan pink salt
- 5 large wooden skewers presoaked
Add the chicken to a medium sized bowl then proceed to sprinkle in the pink salt and coat the chicken with it.
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 mixture over the chicken to act as a marinade. refrigerate the remainder and reserve for the sauce.
Feed the chunks onto each skewer leaving a few centimetres at the bottom of each skewer free to hold and set aside.
Allow the meat to infuse and marinate for up to 2 hours or overnight (if you prefer)
Crack up the broiler/grill on high heat and grill the meat thoroughly on each side until both sides are golden brown.
- Make sure you are using skinless boneless chicken.
- You can use a broiler or and open flame grill to cook the chicken just make sure the internal temperate is 165F (75F) that's when it is cooked.
- Feel free to use crunchy almond butter instead of smooth.
- You can use wooden or metal skewers, if using wooden just be sure to soak them in advance.
- Cut the chicken in small pieces around 2 inches or a little under is fine.
- Use light coconut milk if you want to keep the fat content lower
Calories: 393kcal | Carbohydrates: 10g | Protein: 37g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 96mg | Sodium: 782mg | Potassium: 815mg | Fiber: 2g | Sugar: 3g | Vitamin A: 167IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 3mg