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