Satay would have to be one of my family’s favourite recipes. The smell of the marinated skewers cooking on the grill will have everyone excited for dinner! Paired perfectly with a homemade satay sauce this recipe might just become a favourite for your family too. My recipe for chicken satay skewers with almond butter satay sauce is gluten free friendly and refined sugar free.
I love cooking on the grill, that sizzle, BBQ vibes and grill marks can really add to a fun dinner experience. But if you are like me and don’t like the added smoke or mess you’ll love the George Foreman Smokeless Grill. It brings the outdoor grilling experience indoors without the smoke. It also comes with a dishwasher friendly drip tray for easy cleaning. You can check it out here.
Let me know if you make the recipe by leaving a comment below or by sharing in our Facebook Community! Enjoy the recipe!
Watch the video:
Chicken Satay Skewers with Almond Butter Satay Sauce Recipe:
Chicken Satay Skewers Recipe
Ingredients
Chicken Satay Skewers
- 8 chicken tenderloins
- 1 tbsp garlic infused extra virgin olive oil
- 3 tsp tamari soy sauce
- 1 tsp curry powder
Almond Butter Satay Sauce
- 3 tbsp almond butter
- 3 tsp tamari soy sauce
- 1 clove garlic crushed
- 1 tbsp lemongrass finely chopped
- 3 tsp coconut sugar (or honey or maple syrup)
- 1/2 lime juiced
- 1 tsp curry powder
- 1/2 tsp fish sauce
- 1/2 cup canned coconut milk
- Pinch chilli flakes
To Serve
- Fresh coriander
- Lime wedges
Instructions
- Pre-soak skewers in water for 20 mins. This will stop them from burning when on the heat.
- Heat your grill to medium.
- In a mixing bowl mix garlic olive oil, tamari, curry powder and lemongrass. Add chicken and coat well.
- Thread skewers through chicken tenderloins and place onto heated grill plate. Cook for 4-5 minutes each side or until cooked through.
- Meanwhile, prepare satay sauce. In a mixing bowl combine all satay sauce ingredients and mix well. Serve as is or heat through to thicken to liking.
- Serve cooked chicken skewers with satay dipping sauce, fresh lime and coriander.
Notes
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As proud partners, this recipe was custom created by nutritionist and recipe developer Casey-Lee Lyons for George Foreman.
