Whole30 + Keto Thai Chicken Satay Skewers
Whole30 + Keto Thai Chicken Satay Skewers Recipe – a healthy and delicious dinner of chicken skewers marinated in a satay sauce made with almond butter. Gluten free, grain free, dairy free, clean eating, real food.
If you remember last week, I shared my Whole30 + Keto thai almond butter coleslaw, and teased that I had the perfect protein to go with that cabbage coleslaw. These thai chicken satay skewers are them!
The chicken is marinated in a delicious thai almond butter satay sauce made with delicious ingredients like almond butter, coconut aminos, lime juice, sesame seed oil, rice wine vinegar and ginger. It is earthy, bright, sweet and acidic. I want to put this sauce on everything.
And if it looks familiar, it’s because it’s the exact same dressing I use in my Whole30 + Keto thai almond butter coleslaw! Just double the sauce recipe, use half in the coleslaw and half in the chicken marinade. So easy!
You want to marinate the Whole30 + Keto thai chicken satay skewers for at least 20 minutes if you’re in a hurry, or up to a day if you’ve planned ahead. The skewers take about 10 minutes to grill, making this such an easy 30 minute dinner recipe. Plus, since you’re grilling outside it doesn’t heat up your house!
As you’re grilling the thai chicken satay skewers, the marinade gives the chicken a great caramelization that you are going to love. It is absolute perfection served with my Whole30 + Keto thai almond butter coleslaw. An amazing summer grilling meal.
You could also serve these skewers as an appetizer, and it makes a perfect meal prep! Meal prep instructions in the recipe notes.Print
- (4) 6-ounce chicken breasts, cut into 1″ cubes (I get my chicken from ButcherBox, which I highly recommend)
- 1/4 cup almond butter
- 1/4 cup rice wine vinegar
- 2 tablespoons monk fruit (substitute date paste for Whole30)
- 1 tablespoon sesame seed oil
- 1 tablespoon olive oil
- 1 tablespoon coconut aminos
- 1 tablespoon lime juice (from about 1 lime)
- 2 teaspoons minced ginger (or ginger powder)
- 1/4 teaspoon salt
- Wedges of lime for serving
- Finely chopped cilantro for serving
In a medium size mixing bowl, make the almond butter satay sauce by combining the almond butter, rice wine vinegar, monk fruit, sesame seed oil, olive oil, coconut aminos, lime juice, ginger and salt.
Remove the chicken cubes from the marinade and thread them onto the skewers. Discard any remaining marinade.
Preheat your outdoor grill (or indoor grill pan) over high heat. Cook the skewers until slightly charred and cooked to 165ºF using an instant read thermometer, about 10-15 minutes. Flip the skewers once when grilling.
Remove the skewers from the grill and allow to rest for 5 minutes. Serve warm. These are especially good served with my Whole30 + Keto thai almond butter coleslaw.
If you’re serving this with my Whole30 + Keto thai almond butter coleslaw (you really should!), double the satay sauce recipe. Use half for the skewers, and the other half for the coleslaw.
Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. Enjoy cold.
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