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.
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Almond Butter Chicken Satay
- 1/2 cup light coconut milk, the kind in the can
- 1 tablespoon lime juice
- 1 tablespoon dark brown sugar
- 1 tablespoon fish sauce
- 2 teaspoons minced peeled fresh ginger
- 3/4 teaspoon curry powder
- 2 garlic cloves, crushed
- 3 boneless skinless chicken breasts, each one cut into 4 or 5 strips
- 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.
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Recipe adapted from Cooking Light
8 thoughts on “Almond Butter Chicken Satay”
Really love the photos of these chicken satay. I am sure they were as delicious.
This chicken recipe looks so juicy and flavorful! A win for sure!
Nice lighter option! Love Thai food.. 🙂
Thai flavors are one of our favorites too! This chicken looks fantastic, Christin! I love that you used almond butter for the sauce! Such a great idea!
Almond butter satay? What a delicious idea. This looks so tasty, I will have to try it for dinner! YUM!
I’m loving this chicken satay, Christin! I especially love the marinade, so deliciously flavorful. I’m adding this to my must try list!
I cannot wait for grilling season here! It looks like things might actually get warm and stay somewhat warm now — fingers crossed! We’ll have to add this to our list!
This chicken looks fantastic, Christin! I love that you used almond butter in the sauce. Sounds so flavorful! I think this would make the perfect meal for my husband and I!