Peanut-Free Chicken Satay
Ingredients
The chicken
-
3 ½
pounds
bone-in chicken pieces
The marinade
-
½
cup
creamy almond butter
-
2
teaspoons
sesame oil
-
1
cup
full-fat coconut milk
-
2
tablespoons
fresh lime juice
-
¼
cup
coconut aminos
-
1 ½
teaspoons
ground ginger
-
3
tablespoons
garlic cloves, minced
-
½
teaspoon
cayenne pepper or crushed red pepper flakes
For garnish
-
1
tablespoon
fresh chopped cilantro
-
1
tablespoon
chopped almonds
Instructions
- Combine all marinade ingredients in a bowl and stir until smooth, reserving 1 cup for later.
- Place chicken pieces in a baking dish and cover with remaining marinade, marinating for at least 1 hour or overnight.
- Preheat the grill to medium-high heat and lightly oil the grill surface.
- Grill chicken pieces skin-side down for about 5-7 minutes until browned, then flip.
- Cook boneless skinless breasts for an additional 2-5 minutes, legs for 5-7 minutes, and thighs for 10-12 minutes until internal temperature reaches 160ºF.
- Remove chicken from the grill and let rest for 5 minutes before serving.
- Serve with reserved marinade and garnish with cilantro and chopped almonds.
Nutrition Facts (estimated)
Servings
4
Calories
372
Total fat
33g
Total carbohydrates
14g
Total protein
9g
Sodium
353mg
Cholesterol
3mg
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