Grilled Chicken Satay with Almond Butter Sauce
User Reviews
4.1
Grilled Chicken Satay with Almond Butter Sauce
Description
This Grilled Chicken Satay with Almond Butter Sauce begins with chicken thigh strips marinated in a coconut milk mixture enriched with lime juice, maple syrup, soy sauce, fish sauce, grated ginger and garlic, lemongrass, curry powder, coriander, and a touch of sriracha. The marinade brings layers of acidity, sweetness, heat, and herbaceous notes. After at least two hours or overnight marination, the chicken is threaded onto skewers and grilled over medium-high heat until cooked through with slight char marks.
The almond butter sauce complements the satay with a combination of almond butter, water, coconut milk, lime juice, maple syrup, fish sauce, ginger, soy sauce, and sriracha, which is cooked until thickened slightly. This sauce provides a rich, mildly spicy, and tangy accompaniment that balances the smoky grilled chicken.
The dish lends itself well to serving as an appetizer or main course alongside simple steamed rice or fresh vegetables, making it a flavorful choice inspired by classic satay preparations.
Ingredients
Marinade
- 1/2 cup coconut milk light or full fat, canned
- 1/2 lime juiced
- 1 tablespoon maple syrup
- 2 teaspoons soy sauce or tamari, low sodium
- 1 1/2 teaspoons fish sauce
- 1/2 teaspoon sriracha
- 2 teaspoons ginger fresh grated
- 1 clove garlic grated
- 1/2 lemongrass roughly chopped (optional, but recommended, stalk
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground coriander
- 1 pound chicken thigh boneless, skinless
- cilantro optional, chopped, for garnish
- almonds optional, chopped, for garnish
Almond Butter Sauce
- 1/4 cup almond butter
- 1/4 cup water
- 2 tablespoons coconut milk canned
- 1 tablespoon maple syrup
- 1/2 lime juiced
- 1 teaspoon fish sauce
- 1 teaspoon ginger fresh grated
- 1/2 teaspoon soy sauce or tamari, low sodium
- 1/2 teaspoon sriracha
Instructions
- Whisk together all of the ingredients for the marinade in a small bowl.
- Cut the chicken thighs into strips and put them in a freezer bag. Pour the marinade into the freezer bag, press out all the air and seal it. Massage the marinade into the chicken then refrigerate it for at least 2 hours or even overnight.
- Preheat your grill to medium-high heat and brush the grates with oil.
- Thread the chicken strips onto metal or wooden skewers. If using wooden skewers be sure to soak them in water for at least 3-4 hours. Place the chicken skewers on the prepared grill and grill them for approximately 3-4 minutes, then flip and grill another 3-4 minutes or until the chicken is cooked through.
- In a small saucepan whisk together all of the ingredients for the almond butter sauce. Bring the sauce to a boil then lower the heat to medium low and simmer for 1-2 minutes or until the sauce thickens. If you prefer a runnier sauce add a little more water or coconut milk.
- Garnish the grilled chicken satay with chopped cilantro and almonds and serve with the almond butter sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 543mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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