Almond Butter Chicken Satay is an easy appetizer or light meal with plenty of Thai flavor. Adapted from Cooking Light magazine, this recipe is high on flavor, but light on calories and fat, especially if you go easy on the almond butter sauce.
Once the warmer weather really sets in, the urge to trade out heavy comfort foods for lighter fare tends to be strong. Grilling skinless chicken is a wonderful way to make a light and healthy meal.
Thai flavors are some of my favorite. I love food that has the sweet-spicy-salty-sour thing going on. Especially when you can get all that with a quick and easy meal like this one.
Chicken is marinated in a mixture of coconut milk, brown sugar, fish sauce, ginger, curry powder, and garlic. Yes, that’s a whole lot of flavor! It is supposed to marinate for 2 hours, but I don’t think it would hurt to put the chicken in the marinade in the morning and let it marinate all day.
The chicken is paired with a sweet and spicy sauce featuring almond butter instead of peanut butter. The almond butter adds maybe a little less sweetness, but more nuttiness.
You could serve these skewers as an appetizer or serve them over rice noodles for a light meal.
Almond Butter Chicken Satay
- 2 tablespoons light coconut milk
- 1/3 cup water
- 2 tablespoons almond butter
- 1 teaspoon brown sugar
- 3/4 teaspoon Sriracha sauce
- 1 teaspoon lime juice
- Combine 1/2 cup coconut milk, lime juice, 1 tablespoon dark brown sugar, fish sauce, ginger, curry powder, and garlic in a large ziptop plastic bag. Add chicken and place in refrigerator for 2 hours.
- To make sauce, bring all sauce ingredients except lime juice to a boil in a small saucepan for 1 minute. Stir in lime juice and remove from heat.
- Heat a grill to medium-high heat (or place a grill pan coated with cooking spray over medium-high heat).
- Remove chicken from marinade and discard marinade.
- Thread chicken onto skewers. (If using wooden skewers, it is best to soak them first in water.)
- Grill chicken for about 2 1/2 minutes per side or until cooked through. Serve with sauce.
Recipe adapted from Cooking Light