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.
Chili Garlic Chicken Satay Skewers Recipe
I love Summer entertaining and am always looking for a simple, healthy, and flavorful appetizer to make during summer BBQs. These Chili Garlic Chicken Satay Skewers are loaded with flavor and are great for serving a crowd! They take less than 30 minutes to make and will be a party favorite. They’d also make a nice light summer meal when served with a side such as this Herb and Cucumber Salad or some Cauliflower Rice.
To make this dish quickly marinate the chicken with a garlic and lime sauce, then threaded and cook on a hot grill. Serve with the creamy almond butter dipping sauce! Never heard of satay? It’s a popular Indonesian dish of seasoned, skewered meat serve with a dipping sauce. They are jam-packed with flavor and perfect year round because you can cook them on a grill or a grill pan.
Garlic Chili Paste
Creamy Almond Butter
Why do you need to soak the skewers?
Soaking the skewers in water before you grill prevents them from burning up! If you’ve ever grilled skewers that haven’t been soaked, you’ll know what I mean. Soak them in water for at least 30 minutes before grilling. Alternatively, if you have metal skewers you could use those here too.
If you like this appetizer recipe, check out these others:
In a small mixing bowl whisk together marinade ingredients and set aside.
Slice chicken into strips and skewer onto bamboo skewers.
Brush chicken with marinade. Set aside extra marinade to use for later.
Using a greased grill pan or grill, cook chicken skewers over medium-high heat for 8 minutes each side, or until chicken is fully cooked through and no pink remains.
Brush with leftover marinade and serve!
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I am super excited to team up with Whole Foods Market today to spread the buzzabout the importance of bees and their fellow pollinators! I’ve talked about this important issue before, and am excited to not only support WFM in their efforts, but to use one of my new favorite products by them in this recipe!
The almonds used for this exclusive, seasonal almond butter were grown as part of a pilot project on the Nevada Ranch in Le Grande, California, designed to study and raise awareness for the importance of native biodiversity in the almond growing process. After all, almonds are California’s largest bee-pollinated crop!
Fun fact: For every jar sold between April 16 and 28, Whole Foods Market will donate $0.50 to the Xerces Society to help reach its goal of planting 100,000 acres of pollinator habitat within the next 12 to 18 months.
I thought this write-up really hit home, what your salad bar would look like without pollinators! Bees pollinate more foods than you’d imagine, like almonds, avocados, blueberries, apples, garlic, kiwis, chocolate, coffee, sunflower seeds, peaches and so many more.
With nearly one-third of America’s bee species now at-risk for extinction (and other pollinators in rapid decline, too) it’s time to get serious about saving our pollinators—and in turn, the plants that support our livelihood.
For more information on pollinators and how you can help give bees a chance, visit www.wholefoodsmarket.com/pollinators. Also, be sure to check out your local Whole Foods Market store to learn more about local events.
Happy Monday! This week is a nice short one, and I am super excited to wrap things up and head to New York to spend some time with my family and friends for the holidays!
I want to wish each and every one of you a happy, happy holiday and a happy New Year filled with everything you want– and more! I am grateful everyday that you continue to come back, make recipes, and communicate with me regularly. Thank YOU for being here!
The last part of my holiday gift baskets that I’ve been making are something homemade using my printable labels! I made this Gingerbread Nut Butter for a few of the baskets and I have no words aside from, WOW! I love the addition of the gingerbread flavors infused into this creamy nut butter. It’s perfection- and the perfect edible holiday gift for you or your family/friends!
Place nuts into your food processor (I use a 10-cup food processor, this is the one I use- It is inexpensive and works great)
Start your food processor and blend until nuts become flour-like for 3-5 minutes
Now it's time to be patient, add in your coconut oil, put your food processor on, and let it do the work. After another 8-10 minutes or so, scrape down the sides
Put the food processor back on and blend for an additional 10 minutes. Stop every few minutes or so to scrape down, add in cinnamon ginger, cloves, nutmeg, coconut sugar, and molasses- at this time it should be just about almond butter consistency- blend until fully smooth and creamy (just when you think it'll never happen, it does, so be patient)!
Taste and adjust flavors as desired (I add a drop more cinnamon to the top)
-The process should take about 20-25 minutes. If you use a different size food processor you'll need to adjust the amount of nuts you use, and the time as it will vary.
-I don't recommend using a food processor smaller than 10-cups (I've broken one before)!