Indonesian Paleo Chicken Satay with Creamy Peanut Sauce and Crunchy Vegetable Sticks

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, cut into 1
• inch cubes 2 cups raw unsalted peanuts 1/4 cup coconut aminos 2 tablespoons lime juice 2 tablespoons fresh ginger, minced 3 cloves garlic, minced 1 teaspoon sea salt 1/4 teaspoon ground black pepper 1/2 cup full
• fat coconut milk 1/4 cup water 2 cups assorted vegetables (e.g., carrots, celery, bell peppers), cut into sticks Coconut oil for grilling

Instructions

1. Prepare the marinade: In a blender or food processor, combine coconut aminos, lime juice, ginger, garlic, salt, and pepper. Blend until smooth.
2. Add chicken cubes to the marinade and mix well. Cover and refrigerate for 30 minutes to 2 hours for maximum flavor absorption.
3. While the chicken is marinating, make the peanut sauce: In a blender or food processor, blend peanuts until coarsely chopped. Add coconut milk and water, then blend until smooth. Season with salt to taste. Set aside.
4. Preheat a grill or grill pan to medium high heat. Thread the marinated chicken onto skewers, leaving some space between each piece. Brush the chicken with coconut oil to prevent sticking.
5. Grill the satay for 3 4 minutes per side, or until cooked through and golden brown.
6. Serve the chicken satay hot with the peanut sauce and a side of crunchy vegetable sticks.

Chef’s Insight

The key to tender, flavorful chicken is proper marination and careful grilling. Don't overcook the satay; it should be juicy and slightly pink on the inside.

Notes

Feel free to add more vegetables to the sticks for a more filling and nutritious snack.