Chili Garlic Chicken Satay Skewers

These Chili Garlic Chicken Satay Skewers are packed with flavor and are so simple to prepare! Serve with a delicious almond butter dipping sauce and you’re in heaven! These make a delicious appetizer or light meal and are gluten-free, Whole30 compliant and Paleo friendly.


  • 1 lb. boneless, skinless chicken breast

Chili Garlic Marinade:

  • 1/4 cup coconut aminos
  • 1 tablespoon lime juice
  • 1 tablespoon chili paste
  • 1 teaspoon sesame oil
  • 1 teaspoon honey (omit for Whole30)
  • Pinch salt
  • Pinch ground black pepper

For Almond Butter Dipping Sauce:

  • 1/3 cup unsweetened creamy almond butter
  • 2 to 4 tablespoons hot water, as needed
  • 1 clove garlic, grated
  • 1 (1 inch) chunk fresh ginger, peeled and grated
  • 1 teaspoon honey (omit for Whole30)
  • 1 teaspoon sesame oil
  • Pinch red pepper flakes
  • Pinch fine sea salt


  1. Slice the chicken into strips. If using wooden skewers, soak for approximately 30 minutes.
  2. In a bowl whisk together the marinade ingredients. Place chicken inside and marinate for 30 minutes, or up to 6 hours in the refrigerator.
  3. Thread the chicken strips lengthwise onto skewers, working the stick through the middle of the chicken. Discard any remaining marinade.
  4. Preheat grill to medium heat. Grease the grill grate and place the skewers on the grill. Cook for 5 to 7 minutes on each side, depending on the thickness, until no pink remains or the chicken reaches an internal temperature of 165ºF.
  5. Meanwhile make dipping sauce: whisk together dipping sauce ingredients. You may need to whisk in additional hot water to get the correct consistency.
  6. Serve chicken skewers hot with dipping sauce and lime slices.


This recipe was originally published in 2013, and updated with new photographs in 2019.




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