Chicken Satay
If you’ve been craving smoky chicken satay slathered in a creamy peanut sauce on your Whole30, I’ve got you covered with this lip-smacking no-nut version that’ll knock your socks off! These delicious paleo chicken satay skewers are a quick and easy Whole30-friendly weeknight meal that you can cook indoors or out.
Servings: 4 people
Ingredients
Chicken Satay
- 1½ pounds chicken breasts boneless and skinless
- ½ cup full-fat coconut milk
- 1 tablespoon Thai red curry sauce
- 1 large Medjool date pitted and chopped
- 3 garlic cloves peeled and roughly chopped
- 2 tablespoons Red Boat fish sauce
- ½ teaspoon ground turmeric
Hoisin No-Nut Sauce
- ¼ cup Paleo Hoisin Sauce
- ¼ cup sunbutter
- 2 tablespoons water
- 2 tablespoons rice vinegar
Instructions
Chicken Satay
- Slice the chicken breasts into ½-inch strips and place in a large bowl.
- Combine the coconut milk, Thai red curry paste, date, garlic, fish sauce, and turmeric in a high speed blender and blitz until smooth.
- Pour the marinade over the chicken strips and mix well. Cover the chicken and marinate in the fridge for up to 12 hours. Usually, I just let the chicken hang out in the fridge while I’m preparing my side dishes for dinner.
- When you’re ready to cook the chicken, grab some soaked wooden skewers. Using one strip of chicken at a time, carefully skewer the meat in an accordion-like fashion. Depending on the size of the chicken pieces and the length of the skewer, you might have two to four pieces threaded tightly on a skewer.
- Now, you can choose how you want to cook the skewers: on the grill or in the oven. If you’re cooking the skewers on a grill, set the grill to high heat. When it’s nice and hot, clean the grill and brush the grates with a high smoke point fat (e.g., ghee, avocado oil, etc.) Place the skewers on the hot grill and cook for about 3 to 5 minutes per side or until cooked through.
- If you choose to roast them in the oven, heat the oven to 400°F convection or 425°F (no convection). Place the skewers on a rimmed baking sheet and cook them in the hot oven for 10 minutes or until cooked through, flipping the skewers over at the halfway point. Broil for an additional 2 minutes if you want some more color.
Hoisin No-Nut Sauce
- Time to make the Hoisin No-Nut Sauce! Dump the hoisin sauce, sunbutter, water, and rice vinegar into a blender and blitz until smooth. You can add a smidge more water if you like a thinner sauce.
- Slather the sauce on the chicken satay and chow down!
Nutrition
Calories: 411kcal | Carbohydrates: 19g | Protein: 41g | Fat: 19g | Fiber: 1g