This chicken satay is a favorite at our house. I can marinate the meat ahead of time then have it ready for a group of hungry boys in minutes. I love it with my Spicy Almond Sauce sauce, but it can also be served with mustard or honey.
Ingredients
1 pound boneless, skinless chicken breasts or thighs cut into strips
for the marinade
2 Tbsp. extra virgin olive oil
2 Tbsp. Coconut Aminos
2 Tbsp. fish sauce
1 Tbsp. fresh lime juice
1 tsp. Sriracha sauce
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1 tsp. ground turmeric
for the sauce
2 Tbsp. Coconut Aminos
1 Tbsp. apple cider vinegar
1 Tbsp. lime juice
2 Tbsp. almond butter
1/8 tsp. garlic powder
1 tsp. honey
1 tsp. Sriracha
Directions
1. Whisk marinade ingredients together in a large bowl until well-combined. Place chicken in the marinade and mix with your hands to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
2. Meanwhile, prepare the sauce. Combine all the ingredients in a small saucepan over low heat. Stir until melted and smooth. Set aside to cool to room temperature.
3. Prepare grill to medium high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 4 minutes per side, or until cooked through. Serve with Spicy Almond Sauce, mustard, or honey.
Alternative Cooking Methods
Oven Method
To bake the chicken, preheat oven to 400 degrees F. Coat a baking sheet with coconut oil. Place chicken on the prepared baking sheet and cook until chicken is cooked through and juices run clear, about 10-15 minutes.
Stovetop Method
Melt 2 Tbsp. coconut oil or butter in a large frying pan over medium high heat. Add chicken strips in a single later and cook 3 to 4 minutes on each side until browned and done.
