Exquisite Indonesian Paleo Chicken Satay Skewers with Peanut Sauce and Cucumber Salad

Allergens

Soy, Nuts (Peanuts)

Ingredients

• 800g chicken breast, cut into 2cm cubes
• 1/4 cup coconut aminos
• 2 tablespoons tapioca starch
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon white pepper
• 20 bamboo skewers, soaked in water for 30 minutes Peanut Sauce:
• 1 cup unsalted dry roasted peanuts
• 1/4 cup coconut aminos
• 2 tablespoons lime juice
• 2 tablespoons water
• 1 tablespoon honey (or substitute with maple syrup for a vegan option)
• 1 teaspoon ground coriander
• 1 teaspoon sea salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper (optional, for added heat) Cucumber Salad:
• 1 large English cucumber, thinly sliced
• 1/4 cup freshly squeezed lime juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon white sugar (optional)
• Freshly ground black pepper, to taste

Instructions

1. In a medium bowl, combine the chicken pieces, coconut aminos, tapioca starch, coriander, cumin, paprika, salt, and white pepper. Mix well to ensure all chicken pieces are evenly coated with the marinade. Let it rest for 30 minutes in the refrigerator.
2. While the chicken is marinating, prepare the peanut sauce by blending all ingredients together in a food processor or high speed blender until smooth. Set aside.
3. For the cucumber salad, toss the thinly sliced cucumber with lime juice, salt, sugar (if using), and black pepper. Set aside for at least 15 minutes to allow flavors to meld together.
4. Preheat your grill or broiler to medium high heat. Thread the marinated chicken pieces onto the soaked bamboo skewers, ensuring even spacing between each piece. Grill or broil the skewers for 8 10 minutes, turning occasionally, until cooked through and slightly charred on all sides.
5. To serve, place two chicken satay skewers on a plate, drizzle with peanut sauce, and spoon cucumber salad around the skewers.

Chef’s Insight

The key to this dish is marinating the chicken for an extended period to ensure maximum flavor absorption.

Notes

This recipe is suitable for Paleo, gluten-free, and low-carb diets.