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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.
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4.08 from 41 votes

Grilled Chicken Satay with Almond Butter Sauce

Marinated in coconut milk and flavorful spices, grilled and served with a mouthwatering sweet and spicy almond butter sauce for dipping.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Chicken + Poultry, Dinners
Cuisine: Indian
Keyword: chicken satay, grilled chicken satay
Servings: 4 servings
Author: Danae Halliday

Ingredients

Marinade

  • 1/2 cup canned coconut milk, light or full fat
  • 1/2 lime, juiced
  • 1 tablespoon maple syrup
  • 2 teaspoons low sodium soy sauce, or tamari
  • 1 1/2 teaspoons fish sauce
  • 1/2 teaspoon sriracha
  • 2 teaspoons fresh grated ginger
  • 1 clove garlic grated
  • 1/2 stalk of lemongrass, roughly chopped (optional, but recommended)
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground coriander
  • 1 pound 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 coconut milk
  • 1 tablespoon maple syrup
  • 1/2 lime juiced
  • 1 teaspoon fish sauce
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon low sodium soy sauce, or tamari
  • 1/2 teaspoon sriracha

Instructions

  • Whisk together all of the ingredients for the marinade in a small bowl.
  • Cut the chicken thighs into strips and put them in a freezer bag. 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.
  • Preheat your grill to medium-high heat and brush the grates with oil.
  • 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. 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.
  • In a small saucepan whisk together all of the ingredients for the almond butter sauce. 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.
  • Garnish the grilled chicken satay with chopped cilantro and almonds and serve with the almond butter sauce.

Nutrition

Calories: 356kcal | Carbohydrates: 15g | Protein: 27g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 108mg | Sodium: 543mg | Fiber: 3g | Sugar: 8g