Peanut-Free Chicken Satay (Grilled, Paleo, Whole30)
Ingredients
- 3 1/2 pounds pounds bone-in chicken pieces
- 1/2 cup creamy almond butter
- 2 teaspoons sesame oil
- 1 cup full-fat coconut milk
, stirred well
- 2 tablespoons fresh lime juice
, juice of about 2 limes
- 1/4 cup coconut aminos
- 1 1/2 teaspoon ground ginger
- 3 tbsp garlic cloves
, minced
- 1/2 teaspoon cayenne pepper or crushed red pepper flakes
- 1 tbsp fresh chopped cilantro
, for garnish, if desired
- 1 tbsp chopped almonds
, for garnish, if desired
Directions
- 1
I highly, highly recommend an instant-read thermometer for this recipe. It will revolutionize how you cook your meat! Check out my suggested thermometer in the notes.
- 2
Combine all marinade ingredients in a medium bowl and stir until smooth. Reserve 1 cup in an airtight container in the fridge until ready to serve. Place chicken pieces in a baking dish and cover with remaining marinade, turning to coat. Marinate at least 1 hour, up to overnight, turning at least once.
- 3
Lightly oil grill surface and preheat grill to medium-high heat, about 400-450º F. Place chicken pieces on grill skin-side down and cook about 5-7 minutes or until skin is browned and does not stick to grate. Flip. If cooking boneless skinless chicken breasts, cook another 2-5 minutes until internal temperature reaches 160º. If cooking legs, cook another 5-7 minutes until internal temperature reaches 160º. If cooking thighs, continue cooking another 10-12 minutes, flipping as needed, until internal temperature reaches 160º. Remove chicken pieces from grill and let rest 5 minutes before serving. Serve with plenty of reserved marinade, fresh chopped cilantro, and chopped almonds, if desired.
Peanut-Free Chicken Satay (Grilled, Paleo, Whole30)
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About this Recipe
Craving the savory, grilled goodness of chicken satay but avoiding peanuts? This Peanut-Free Chicken Satay (Grilled, Paleo, Whole30) recipe brings all the flavor and satisfaction you desire, perfect for a healthy weeknight meal or a flavorful gathering. You'll love how easily this dish comes together to deliver a vibrant, delicious experience.
This recipe shines by swapping traditional peanut butter for creamy almond butter, creating a rich, nutty base that's entirely compliant with Paleo and Whole30 dietary guidelines. Coupled with full-fat coconut milk and bright lime juice, the marinade infuses the chicken with incredible depth, making every bite incredibly tender and bursting with flavor. It's a clever way to achieve that classic satay taste without compromising your dietary goals.
Expect succulent, flavorful chicken pieces that are beautifully grilled with a slight char, offering a delightful contrast to their tender interior. The marinade, a harmonious blend of savory coconut aminos, aromatic ground ginger, fresh garlic, and a hint of cayenne pepper, penetrates deep into the meat, ensuring a wonderfully balanced taste that's both comforting and exciting. The creamy texture from the almond butter and coconut milk creates a satisfying mouthfeel, while the lime juice adds a welcome tang to cut through the richness. This dish is naturally gluten-free and dairy-free, making it a fantastic option for various dietary needs.
Feel free to customize this dish to your liking. While bone-in chicken pieces are called for, you can certainly use boneless, skinless chicken breasts or thighs, adjusting grilling time accordingly. For those who prefer less spice, reduce the cayenne pepper or omit it entirely; conversely, a little extra will give it more kick. If you don't have fresh cilantro, a sprinkle of fresh parsley can offer a similar herbaceous note for garnish. For a different texture in the garnish, try toasted cashews instead of almonds.
This grilled chicken satay is perfect for a casual family dinner or as an impressive appetizer at your next get-together. Serve it alongside a fresh green salad or some grilled vegetables for a complete and satisfying meal.