Can I bake these skewers instead of grilling them?

Absolutely! Preheat your oven to 425°F, set the skewers on a lined baking sheet, and bake for about 15-18 minutes, flipping halfway, until cooked through. You can even broil them for a minute or two at the end for extra char. Still delicious!

Is there a substitute for coconut aminos?

Definitely—soy sauce or tamari (for gluten-free) are great substitutes. They’re saltier and less sweet, so you may want to cut back a bit and adjust to taste.

What can I use if I don’t have chili paste?

Sriracha, Sambal Oelek, or even a finely diced fresh chili will work. Adjust the amount based on your preferred spice level.

How do I make this nut-free?

Swap the almond butter for sunflower seed butter in the dipping sauce. It’s just as creamy and flavorful but totally nut-free.

Chili Garlic Chicken Satay Skewers Recipe

Description

Chili Garlic Chicken Satay Skewers offer a flavorful and healthy twist on the classic satay, featuring tender marinated chicken grilled to perfection and served with a rich, creamy almond butter dipping sauce, ideal for a protein-packed main course or party snack.

Ingredients

Units Scale

For the Chicken Skewers

1 lb. boneless skinless chicken breast

For the Chili Garlic Marinade

1/4 cup coconut aminos
1 tablespoon lime juice
1 tablespoon chili paste
1 teaspoon sesame oil
1 teaspoon honey (omit for Whole30)
Pinch salt
Pinch ground black pepper

For the Almond Butter Dipping Sauce

1/3 cup unsweetened creamy almond butter
2 to 4 tablespoons hot water, as needed
1 clove garlic, grated
1 (1 inch) chunk fresh ginger, peeled and grated
1 teaspoon honey (omit for Whole30)
1 teaspoon sesame oil
Pinch red pepper flakes
Pinch fine sea salt

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Instructions

Prepare the Chicken: Slice the chicken breast into strips, suitable for threading onto skewers. If using wooden skewers, soak them in water for about 30 minutes to prevent burning during grilling.
Make the Marinade: In a bowl, whisk together the coconut aminos, lime juice, chili paste, sesame oil, honey (if using), salt, and ground black pepper to create the marinade.
Marinate the Chicken: Add the chicken strips to the marinade, ensuring all pieces are well coated. Cover and marinate in the refrigerator for a minimum of 30 minutes, or up to 6 hours for more intense flavor.
Thread onto Skewers: Remove marinated chicken from the bowl and thread each strip lengthwise onto a skewer, piercing through the middle. Discard any remaining marinade.
Preheat and Prepare the Grill: Preheat grill to medium heat. Clean and grease the grill grate to prevent sticking.
Grill the Skewers: Place the skewers on the grill and cook for 5 to 7 minutes per side, depending on thickness, until no pink remains in the chicken or the internal temperature reaches 165ºF.
Make the Dipping Sauce: While the chicken cooks, whisk together the almond butter dipping sauce ingredients in a bowl. Add hot water gradually until the sauce reaches your preferred consistency.
Serve: Transfer grilled chicken skewers to a platter and serve hot, accompanied by the almond butter dipping sauce and lime slices if desired.

Notes

For Whole30 compliance, omit the honey in both the marinade and dipping sauce.
Soaking wooden skewers helps prevent burning on the grill.
Adjust the amount of hot water in the dipping sauce to achieve your desired texture.
This recipe was originally published in 2013 and updated with new photos in 2019.

Nutrition

Serving Size: 1/4 recipe
Calories: 260
Sugar: 3g
Sodium: 480mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 29g
Cholesterol: 70mg