Paleo Chicken Satay with Peanut-Free Sauce

Ingredients

• about 450 g Chicken Breast, cut into strips
• 2 tbsp Coconut Aminos
• 1 tbsp Lime Juice
• 1 tsp Ginger, grated
• 2 cloves Garlic, minced
• 1/2 tsp Turmeric Powder
• 1/4 tsp Cumin
• 1/4 tsp Coriander
• 1/4 cup Almond Butter
• 1/4 cup Coconut Milk
• 1 tsp Fish Sauce
• 1 tsp Honey
• 1/2 tsp Red Curry Paste
• 1 tbsp Lime Juice (for sauce)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g Chicken Breast strips with 2 tablespoons Coconut Aminos, 1 tablespoon Lime Juice, 1 teaspoon Ginger, grated, 2 cloves Garlic, minced, 1/2 teaspoon Turmeric Powder, 1/4 teaspoon Cumin, and 1/4 teaspoon Coriander. Stir everything together until the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 20 minutes.
2. 2While the chicken is marinating, prepare the sauce. In a small saucepan, whisk together the 1/4 cup Almond Butter, 1/4 cup Coconut Milk, 1 teaspoon Fish Sauce, 1 teaspoon Honey, 1/2 teaspoon Red Curry Paste, and 1 tablespoon Lime Juice until well combined.
3. 3Place the saucepan with the sauce ingredients over low heat. Stir constantly for 3-5 minutes, until the sauce is smooth and has thickened slightly. Remove the sauce from the heat and set it aside.
4. 4Thread the marinated chicken strips onto skewers. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
5. 5Preheat your grill to medium heat, which is approximately 190.6-204.4°C (190-205°C).
6. 6Place the chicken skewers on the preheated grill. Grill for 5-7 minutes per side. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 74°C.
7. 7Remove the cooked chicken skewers from the grill. Let them rest for 2-3 minutes before serving. Serve the chicken satay skewers with the prepared peanut-free satay sauce on the side for dipping.

Related Guides