1/4 cup almond butter
1/4 cup rice wine vinegar
2 tablespoons honey (see notes for Whole30 substition)
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
Kitchen Equipment Needed:
Add the cubed chicken to the almond butter satay sauce. Cover and marinate for at least 20 minutes, or up to 24 hours.
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 paleo + whole30 thai almond butter coleslaw.
If you’re serving this with my paleo + whole30 thai almond butter coleslaw (you really should!), double the satay sauce recipe. Use half for the skewers, and the other half for the coleslaw.
For Whole30, substitute 3 (or more to taste) soft, pitted dates. Make the sauce in a high speed blender to make the satay sauce so it will puree the dates. Follow the rest of the recipe as usual.