Easy Chicken Satay (AIP/Paleo) is, well, easy! There is minimal chopping involved in this recipe, but plenty of bright, fresh flavor.
What is it?
If you have never had it before, you might be wondering, what in the world is satay? Satay is defined as “a Southeast Asian dish consisting of small pieces of meat grilled on a skewer and served with a spiced sauce that typically contains peanuts,” according to Oxford Dictionaries. To me, it’s the yummy stuff from our favorite (pre-AIP) Thai restaurant that the kids, especially, would gobble up. You can see from this definition, though, that many ingredients are not friendly to an AIP diet. I decided to create my own.
What’s with the tigernut flour?
I know some of you will ask what you can sub for the tigernut flour
Satay adds variety to the typical summer grilling repertoire. If you are in the mood for something from a different part of the world, try Margarita Chicken. (It tastes like you dunked a nugget into your margarita. What’s not to love? 😀) Happy grilling, everyone!
As usual, and perhaps now more than ever, I wish you great love and deep healing!
💗,
Wendi
Easy Chicken Satay (AIP/Paleo)
Course: MainCuisine: AIP, Paleo, AsianDifficulty: Easy4
servings40
minutes8
minutesEasy Chicken Satay (AIP/Paleo) is, well, easy! There is minimal chopping involved in this recipe, but plenty of bright, fresh flavor.
Ingredients
1 lb. 1 chicken tenderloins
1 cup 1 full fat coconut milk
1 TBSP 1 honey
1 TBSP 1 fish sauce
2 + 1 TBSP 2 + 1 lime juice
1 TBSP 1 extra virgin olive oil
1/2 TBSP 1/2 coconut aminos
2 tsp 2 ground ginger
1 tsp 1 ground turmeric
1/2 tsp 1/2 salt
2 cloves 2 garlic, minced
2 TBSP 2 tigernut flour
(optional)
1 TBSP 1 chopped cilantro + more for garnish
Lime wedges for garnish
Directions
- Soak bamboo skewers in water for at least 30 minutes. Meanwhile, whisk together the coconut milk, honey, fish sauce, 2 tablespoons lime juice, olive oil, coconut aminos, ginger, turmeric, salt, and garlic in a bowl.
- Place chicken tenders in a shallow dish or zip top bag. Pour 1/2 cup of the mixture from Step 1 over all. Turn to coat. Allow the chicken to marinate at room temperature for 20 minutes.
- Heat your grill to medium high (400-425 degrees F). Whisk tigernut flour, 1 tablespoon chopped cilantro, and 1 tablespoon lime juice into the remaining mixture from Step 1. This will be the dipping sauce.
- When chicken is done marinating, thread one chicken tender onto each skewer. Grill 4 minutes per side, or until no pink remains inside the chicken. To serve, sprinkle some chopped cilantro over the skewers with dipping sauce on the side.
Notes
- Tigernut flour is optional, but recommended. It helps to thicken the sauce, and lends a nutty flavor. No other flour substitutions are recommended.
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Thank you for creating and sharing this recipe. It’s delicious!
Hi, Lara! I’m just back from a vacation and seeing your comment. Thank you so much for circling back and taking the time to write! It makes my day. 🙂
Hello, could this be cooked in the oven or on the stovetop?
Hi, Maria! I bet you could do this in the oven, or even under the broiler, taking care to approximate cooking temps and times. Either way, it’ll be yummy! 🙂
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