It is very rare that you’ll find me in a woe-is-me state of mind in regards to food. I see the fact that I can’t eat gluten as somewhat of a blessing in disguise; it’s what led me to better health, and eventually to a mostly paleo diet, which led to even better health. As I state in The Paleo Miracle, I was never really sick or overweight. I was just unwell. Constant headaches, brain fog, lethargy, skin issues and mild depression were all a part of my “normal”. Changing my diet to correct all of those things is really a small price to pay, especially considering my diet is extremely delicious and satisfying. It’s gotten to the point where I’ll be out for burgers with the family, and will find myself completely amazed that people actually eat their burgers on a bun. As if that’s abnormal. Hah!
But I’m human. And I’m a human who cooks for a living and sometimes doesn’t feel like making dinner. I’m also a human who grew up in a place where there was no such thing as delivery anything, and at 30, moved to a place where there’s delivery everything. And that was something I enjoyed very much for a few short years. So once in a while, I have a little pity party about the fact that I can’t go online and check boxes next to the pictures of the food I would like to appear at my house in about 40 minutes.
I’ll admit it, I miss Thai delivery. But in all honesty: although slightly more time consuming, my chicken satay is better than takeout. And did I mention it’s peanut-free, 21 Day Sugar Detox friendly and Whole 30 friendly? I love you too.
Thai Chicken Skewers with Peanut-Free Satay 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 ginger
3/4 cup canned coconut milk
1/2 cup (or as needed) water or chicken stock, preferably homemade
you’ll also need bamboo or metal skewers
- 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.
* Boneless skinless chicken breast is rarely my first choice, but is what tastes best with this recipe
** If serving this at a party as finger food, use short skewers and bite sized strips of chicken
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