Paleo Indonesian Satay Chicken Skewers with Peanut Sauce

Allergens

Nuts (Peanuts)

Ingredients

• 12 large chicken tenders
• 2 cups raw unsalted peanuts
• 1/4 cup coconut aminos
• 3 tbsp almond butter
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1/4 tsp sea salt
• 1/4 cup coconut milk
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp lemon juice
• 12 bamboo skewers, soaked in water for at least 30 minutes

Instructions

1. Prepare the marinade by combining coconut aminos, almond butter, ground cumin, coriander, turmeric, black pepper, salt, coconut milk, garlic, ginger, and lemon juice in a blender. Blend until smooth.
2. Cut chicken tenders into 1 inch pieces and thread onto soaked bamboo skewers, creating 6 skewers with 2 pieces each.
3. Brush the marinade generously onto each piece of chicken on the skewers. Cover and refrigerate for at least 4 hours or up to overnight.
4. Preheat a grill or oven broiler to medium high heat. Grill or broil the skewers, turning occasionally, until cooked through, about 12 15 minutes.
5. While the chicken cooks, prepare the peanut sauce by blending peanuts, coconut aminos, almond butter, ground cumin, coriander, and a pinch of salt in a blender until smooth.
6. Serve the skewers warm with a side of peanut sauce for dipping.

Chef’s Insight

The marinade's balance of savory spices and tangy lemon juice ensures that the chicken remains tender and flavorful throughout the cooking process.

Notes

Serve these skewers with a side of cauliflower rice or steamed vegetables for a complete meal.