This recipe can also be made with beef, pork or even tofu or firm vegetables as a vegetarian version. Grill the meats or veggies on high heat to create sear marks on the thin slices then continue to turn and brown the meats or veggies until cooked through.
Course Main Course
Cuisine Thai
Keyword grilled chicken skewers
Prep Time 1 hourhour5 minutesminutes
Cook Time 10 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 8-10 skewers
Calories 212kcal
Ingredients
For the Chicken Satay
2tablespoonsgood quality fish sauce
1tablespoonlow sodium soy sauce
3tablespoonsminced lemongrass
2-3clovespressed or minced garlic, about 1 tablespoon
2boneless, skinless chicken breasts
Canola oil
Fresh minced cilantro
Wooden or metal skewers
For the Almond Dipping Sauce
1cupAlmond Breeze Almondmilk Coconutmilk Original
¾cupsmooth almond butter
¼cupfish sauce
3tablespoonsminced or grated fresh ginger
3tablespoonsbrown sugar
2tablespoonssoy sauce
½ to 1teaspooncrushed red chile flakes, to taste
Instructions
In a large bowl, add the fish sauce, soy sauce, lemongrass and garlic and mix well.
Slice the chicken breasts at an angle into thin slices and add them to the bowl with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes up to 3 days, depending on the freshness of your chicken.
Prepare a clean grill for high heat and brush the grates with a few paper towels dampened with canola oil.
If using, soak wooden skewers in water for 30 minutes. Thread the chicken slices onto the skewers and discard any of the remaining marinade.
To make the dipping sauce, add all of the ingredients to the bowl of a food processor or blender and process until smooth, then transfer to serving bowls.
Place the chicken skewers on the hot grill and cook untouched on high heat for 3-4 minutes each side, or until grill marks appear and the chicken releases from the grates. Turn the chicken and sear for another 2-3 minutes, then turn a few more times until the chicken is cooked through and golden brown on both sides. Sprinkle with cilantro and serve with the almond dipping sauce.