Paleo Chicken Satay with "Peanut" Sauce
& Cucumber Relish
I love Chicken Satay, but I don't always love the ingredients. Here is a simple and delicious recipe you won't feel guilty about eating! You can serve satay as an appetizer, but I prefer rounding it out as a full dinner.
Serves 2 people as a dinner or 4 as an appetizer
Prep time 1 hour 15 minutes/ Cook time 15 minutes
Ingredients:
(For the chicken)
Method:
Chicken- Mix all ingredients and allow to marinate for at least an hour. Thread chicken on skewers and grill over medium-high heat for 4-5 minutes each side.
Sauce- place all ingredients into a food processor and blend until smooth. Add water if needed for thinning.
Relish- mix all ingredients and allow to sit in fridge while chicken marinates.
Prep time 1 hour 15 minutes/ Cook time 15 minutes
Ingredients:
(For the chicken)
- 2 chicken breasts cut in half length wise and then cut into strips (8 pieces)
- 1 tsp ginger powder
- 1 tsp garlic powder
- Heaping 1/4 cup canned coconut milk
- Juice of 1 lemon
- 1 tablespoon curry powder
- 2 tablespoons coconut aminos
- 2 pinches salt
- 8 wooden skewers soaked in water for at least 30 minutes
- 1/4 cup tahini
- 1 tablespoon almond butter
- 2 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar
- 2 tablespoons canned coconut milk
- 2-3 shakes of red pepper flakes
- 2 pinches of salt
- 1 tsp coconut sugar
- 1 clove garlic
- 1-2 tablespoons of water for thinning
- 1 English cucumber cut into bite sized pieces
- 1 tablespoon minced onion
- 2 tablespoons of red wine vinegar
- 1 tablespoon coconut sugar
- 1 tsp chili flakes
- 1 tsp coconut aminos
- 1/4 tsp salt
Method:
Chicken- Mix all ingredients and allow to marinate for at least an hour. Thread chicken on skewers and grill over medium-high heat for 4-5 minutes each side.
Sauce- place all ingredients into a food processor and blend until smooth. Add water if needed for thinning.
Relish- mix all ingredients and allow to sit in fridge while chicken marinates.