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.
Servings: 4
Ingredients
- 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
Instructions
- Slice the chicken into strips. If using wooden skewers, soak for approximately 30 minutes.
- In a bowl whisk together the marinade ingredients. Place chicken inside and marinate for 30 minutes, or up to 6 hours in the refrigerator.
- Thread the chicken strips lengthwise onto skewers, working the stick through the middle of the chicken. Discard any remaining marinade.
- 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.
- Meanwhile make dipping sauce: whisk together dipping sauce ingredients. You may need to whisk in additional hot water to get the correct consistency.
- Serve chicken skewers hot with dipping sauce and lime slices.
Notes
This recipe was originally published in 2013, and updated with new photographs in 2019.
Nutrition
Calories: 154kcal | Carbohydrates: 1.3g | Protein: 33g | Fat: 2.4g | Cholesterol: 94mg | Sodium: 101mg