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!

Grilled Chicken Satay with Almond Butter Sauce

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

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Ingredients

Marinade

• 1/2 cup canned light coconut milk
• 1/2 of a lime, juiced
• 1 tablespoon maple syrup
• 2 teaspoons low sodium soy sauce or tamari
• 1 1/2 teaspoons fish sauce
• 1/2 teaspoon Sriracha or chili garlic sauce
• 2 teaspoons fresh grated ginger
• 1 clove of garlic, grated
• 1/2 of a stalk of lemongrass, roughly chopped (optional, but recommended)
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground coriander
• 1 pound (1 package) Just BARE Chicken Organic Boneless Skinless Chicken Thighs
• Cilantro and chopped almonds for garnish (optional)

Almond Butter Sauce

• 1/4 cup almond butter
• 1/4 cup water
• 2 tablespoons canned light coconut milk
• 1 tablespoon maple syrup
• 1/2 of a lime, juiced
• 1 teaspoon fish sauce
• 1 teaspoon fresh grated ginger
• 1/2 teaspoon low sodium soy sauce or tamari
• 1/2 teaspoon Sriracha or chili garlic sauce

Instructions

1. Whisk together all of the ingredients for the marinade in a small bowl.
2. Cut the chicken thighs into strips and put them in a zip top freezer bag.
3. Pour the marinade into the freezer bag, press out all the air and seal it. Massage the marinade into the chicken then refrigerate it for at least 2 hours or even overnight.
4. Preheat your grill to medium high heat and brush the grates with oil.
5. Thread the chicken strips onto metal or wooden skewers. If using wooden skewers be sure to soak them in water for at least 3-4 hours.
6. Place the chicken skewers on the prepared grill and grill them for approximately 3-4 minutes, then flip and grill another 3-4 minutes or until the chicken is cooked through.
7. In a small saucepan whisk together all of the ingredients for the almond butter sauce.
8. Bring the sauce to a boil then lower the heat to medium low and simmer for 1-2 minutes or until the sauce thickens. If you prefer a runnier sauce add a little more water or coconut milk.
9. Garnish the grilled chicken satay with chopped cilantro and almonds and serve with the 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