Grilled Chicken Satay with Almond Butter Sauce is a recipe you’ll be making over and over again! Marinated in coconut milk and flavorful spices, grilled and served with a mouthwatering sweet and spicy almond butter sauce for dipping.
Thanks to Just BARE Chicken for sponsoring this post. As always all opinions are my own.
Who’s been giving their grill a major workout this month? We sure have and there’s no signs of it stopping. I’d say about 80% of our dinners lately have been made on the grill and hands down one of the best things I’ve made lately is this Grilled Chicken Satay with Almond Butter Sauce.
With the temperatures being around 90 degrees I’m not about to turn on the oven and even the stove sometimes feels like it’s heating up the house. Luckily, chicken satay is one of those recipes where the flavor only improves when it’s cooked on the grill. My only complaint about grilling is that I always end up smelling like it when I’m done. I try so hard to avoid the smoke, but of course it always ends up blowing right on me no matter where I stand. My husband says it would be the greatest perfume ever for women…I disagree.
Normally when I grill chicken it’s chicken breasts, but when Just BARE Chicken sent me their Organic Boneless Skinless Chicken Thighs to try out I knew they’d be perfect for this grilled chicken satay. The chicken thighs carry the USDA Organic seal and are hand-trimmed so there isn’t a bunch of unwanted fat that you have to deal with. Plus, Just BARE’s organic chickens are vegetable and grain fed, have access to outdoors, and are raised without antibiotics.
Since I’m a bit of a newbie when it comes to cooking chicken thighs, I wasn’t entirely sure what to expect, but boy was I pleasantly surprised! Chicken thighs can withstand the heat of the grill a little better than chicken breasts. They won’t dry out as quickly and are much more forgiving if you happen to leave them on a couple minutes longer than intended.
For this particular recipe, I cut the chicken thighs into strips then let them marinate for a couple hours in a wonderful mixture of coconut milk, lime juice, fish sauce, maple syrup, curry, lemongrass, ginger and chili sauce for some heat. I tasted the marinade before adding the chicken to it and knew this was going to be a winner!
When the skewered slices of chicken thighs come off the grill they are moist, meaty and loaded with flavor from the marinade. While I could have just eaten them like that and been perfectly satisfied, I love making a dipping sauce to go with grilled meat. Peanut sauce is traditionally what is served with chicken satay, but I decided to change it up a bit and use almond butter instead. I’m not even kidding when I say I could eat a bowl of it! Nutty, savory, sweet and a little bit of spice, it’s the perfect compliment to the grilled chicken satay!
Almond Butter Sauce
Nutrition Information: Yield: 4
Amount Per Serving: Calories: 223 Total Fat: 13g Saturated Fat: 3g Cholesterol: 45mg Fiber: 2g Sugar: 8g Protein: 14g