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)

• 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

(For the sauce)

• 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

(For the cucumber relish)

• 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.