Chicken Satay Skewers with Almond Butter Dipping Sauce

Chicken Satay Skewers with Almond Butter Dipping Sauce

Prep time: 20 minutes
Cook time:
10 minutes
Total time: 1 hour 30 minutes (includes an hour for marinating)

Servings/Yield: 4 Servings

Our chicken satay skewers with almond butter dipping sauce recipe will become one of your go-to weeknight dinners. It’s delicious with tofu or pork as well, but best of all, because it’s made with almond butter instead of peanut butter, the sauce can be served to peanut allergy sufferers. A solid Thai-style satay recipe is always good to have, but the almond butter dipping sauce (and our crunchy garlic almonds) makes this recipe indispensable— it’s creamy, fresh and earthy; it’s also savory, sweet, and a little spicy all at once, and we find it deeply satisfying. Serve it with a salad, or this satay recipe also goes great with our Thai black rice with mango and cashews and our Vietnamese rice noodle bowl.

Ingredients:

For marinade:

  • ½ cup canned coconut milk

  • 1 large shallot, chopped

  • 2 tablespoons brown sugar

  • 2 tablespoons fish sauce or soy sauce

  • 2 garlic cloves, chopped

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • 1 pound boneless skinless chicken breasts or thighs, sliced into thin, 3” long strips

For sauce:

  • 1 cup canned coconut milk

  • ½ cup creamy, unsweetened almond butter

  • 1 tablespoon brown sugar

  • 2 tablespoons fish sauce or soy sauce

  • 1 tablespoon red, green, or yellow curry paste

  • ½ cup SantéⓇ Garlic Almonds, finely chopped

2 tablespoons vegetable oil

Directions:

  1. In a food processor or blender combine coconut milk, shallot, brown sugar, fish or soy sauce, garlic, cumin, and coriander. Blend until smooth and transfer to a large bowl. Add chicken, toss to coat, cover, and refrigerate at least 1 or up to 24 hours.

  2. For sauce, in a medium saucepan combine coconut milk, almond butter, brown sugar, fish or soy sauce, curry paste, and ½ cup hot water. Cook over medium-low heat, stirring frequently, for 10 minutes. Stir in garlic almonds. Set aside.

  3. 1 hour before grilling, soak 20 bamboo skewers in water to cover.

  4. Prepare a medium hot grill fire or preheat the broiler. Thread a skewer through each strip of meat. Lightly brush the chicken with oil and grill or broil, turning once, until browned, 2-3 minutes. Serve immediately with almond sauce.


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