“Exquisite Thai Paleo Chicken Satay with Spicy Peanut Sauce and Cucumber Salad”

Allergens

Nuts (Peanuts)

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup unsalted dry roasted peanuts
• 2 tbsp coconut oil
• 4 cups thinly sliced cucumber
• 1/2 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 tbsp minced lemongrass
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp ground coriander
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions

1. Cut the chicken into 1 inch cubes and thread onto skewers.
2. In a blender or food processor, combine peanuts, coconut oil, lime juice, lemongrass, garlic, ginger, coriander, salt, pepper, and cayenne pepper (if using). Blend until smooth, creating the spicy peanut sauce.
3. Grill the chicken skewers over medium heat for 5 7 minutes per side or until cooked through.
4. In a large bowl, toss the sliced cucumber with fresh lime juice and chopped cilantro to create the cucumber salad.

Chef’s Insight

To further enhance the flavors, allow the chicken marinade to rest for 30 minutes before grilling.

Notes

This recipe can be easily doubled or tripled to accommodate larger gatherings.