Thai food can be tricky if you’re peanut-free; some of the most popular dishes use peanuts or peanut butter. These Thai Chicken Skewers are made with all of the flavors you love about Chicken Satay, without the peanuts!
Thai Chicken Skewers with peanut-free Satay Sauce
My eating style has changed quite a bit in the past decade. When I first discovered the Paleo way of eating, it was a total game changer. I felt so much better than I ever had. I pretty much stuck to it. It worked for me.
Now, after many years of eliminating gluten and most grains and legumes, I’m eating in more of an intuitive way. I still read labels and prioritize quality when I can, but don’t stress about it too much.
A quote I always come back to is: “It is better to eat the wrong food with the right attitude than the right food with the wrong attitude”. I believe it’s an ancient Chinese proverb, I don’t know the original source. Obviously, this doesn’t apply to legitimate food allergies or sensitivities. If something makes you sick, you should not eat it.
But barring that: I have seen a lot of orthorexia in this Paleo (and general wellness) space, and it worries me. Elimination diets are a great way to find out which foods work for you and which ones don’t. And then you reintroduce them. Too often, I see people do an elimination diet or an AIP protocol and fear certain foods. FEAR THEM! Forever! That concerns me.
If you’re stressed about your healthy diet, is it really all that healthy?
I love cooking meals from scratch at home. It’s why I have this blog and the business that I do. But sometimes I realize it’s 6:30 and I haven’t even thought about dinner. The healthy thing to do in that situation – for me – is to order some takeout. The lack of stress of doing that feels a lot healthier than stopping what I was doing, scrambling to thaw some meat, and destroy the kitchen making dinner.
I’m all for balance.
When I do plan ahead, these Thai Chicken Skewers are one of my favorite things to make. The marinade makes them even more flavorful than the takeout variety, and the dipping sauce is everything you love about satay sauce, with less sugar, and a peanut alternative for those who need it.
When I used to have a catering company, these skewers were often on the menu as an hors d’oeuvres. They were always a hit! The chicken is the perfect bite – packed with flavor – and everyone loves meat on sticks.
If you plan on serving these as an appetizer, you can thread several bit-sized pieces on each skewer, and then transfer to toothpicks for serving. Bonus: They’re excellent cold, which makes them the perfect party food! (If you’re looking for fancy toothpicks for any occasion, plus some you didn’t even know existed, check out this site.
Love Thai Flavors? You’ll love these recipes:
Thai Chicken Skewers with Peanut-Free Satay SaucePrint
Succulent chicken skewers with an authentic tasting – but peanut-free – dipping sauce
- 1.5 – 2 pounds boneless, skinless chicken breast *
- 1/2 cup coconut aminos
- 2/3 cup unsweetened natural almond butter, divided
- 1/2 cup lime juice
- 1 handful fresh cilantro
- 1 tablespoon curry powder
- 2 cloves garlic, minced or crushed
- 1 teaspoon grated fresh ginger3/4 cup canned coconut milk
- 1/2 cup (or as needed) water or chicken stock
- If using bamboo skewers, soak them in water for at least one hour before threading the chicken on them.
- Cut the chicken into one inch wide strips. ** Place in a glass dish large enough to fit the chicken and marinade.
- In a blender, combine coconut aminos, garlic, ginger, lime juice, curry powder, cilantro, and 2 tablespoons of the almond butter. Blend until smooth.
- Pour all but 2 tablespoons of the marinade over the chicken, reserving the remainder for the sauce. Allow the chicken to marinade for one hour, at room temperature. (much longer you’ll have chicken ceviche because of all the lime juice)
- In a small saucepan, combine the reserved marinade, reserved almond butter, and coconut milk. Heat on medium low heat for about 5 minutes. You just want the flavors to marry, and mellow out some of the rawness of the lime juice. If it gets too thick, add some liquid. Set aside to cool.
- After the chicken has marinated for an hour, turn your grill on medium-high heat. Once hot, grill the chicken for about 3 minutes on each side or until cooked through, with the top down. If it’s sticking, it’s probably not ready to turn.
- Serve the skewers with the sauce and garnish with cilantro, if desired.
You will bamboo or metal skewers for this recipe. If serving as an hors d’oeuvres, you can use smaller pieces of chicken and serve on toothpicks.
Keywords: thai chicken skewers, chicken satay
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