Flavorful marinated chicken breasts are grilled on skewers and served alongside a delicious and easy peanut sauce. This healthy meal pairs perfectly with steamed veggies for a filling and delicious dinner!Happy Wednesday! I’m pretty excited that it’s the middle of the week already. Tomorrow I’m heading home to PA to start the preparations for niece’s first birthday party on Saturday. We are doing a Minnie Mouse theme and I have the cutest little decorations as well as a delicious menu planned!
By the way, did you all enjoy the guest post yesterday from inPSYCHfull Living? I was so honored that they wanted to do a collaboration with me as I’m a huge fan of their blog! I hope you loved the recipe and tips they shared – I know I did. Be sure and check out my post on their site – I shared a fun salad recipe that is perfect for spring!
Now onto today’s recipe…
Spring is officially here (even though it doesn’t feel like it yet) and I’m ready for light and healthy meals. I’ve been really into thai food lately, so I decided to make my version of a classic chicken satay with peanut sauce. I’m calling mine thai chicken skewers…This recipe is SO easy and quick, which makes it perfect for weeknight cooking! Plus, it’s packed with protein, healthy fats, and flavor. The options for serving these skewers are endless – over a salad, rice, or cauliflower rice, alongside steamed veggies, or as an appetizer. I ate mine with steamed asparagus and Kyle had his over rice – we both loved them!
To start, you’ll cut up your chicken and toss it with a quick marinade. Then, just let it sit at room temperature for about 20 minutes while you prepare the peanut sauce. Measure out peanut butter, curry paste, fish sauce, honey, tamarind paste, and almond milk (or coconut milk). Whisk it all together and bam! You’ve got yourself a tasty peanut sauce.
Once you’re ready to start cooking, skewer up the chicken and then grill it. I use my grill pan since it’s not grilling weather here yet, but you can certainly use your outdoor grill. The skewers only take 3-5 minutes on each side until they are done. The small amount of honey in the marinade helps the outside of the chicken to caramelize nicely for that golden brown color. The peanut sauce is full of flavor and so delicious – I could (and did) eat it with a spoon! You could easily thin it out with more almond milk or even chicken broth or water to make it more of a dressing consistency. I think it would be great drizzled over a bed of lettuce and veggies as a salad with the chicken skewers on top – yum!
- 1 Pound Boneless Skinless Chicken Breasts, cut into cubes
- 1 Lime, juiced
- 1 Clove Garlic, finely minced
- 2 Teaspoons Honey
- Kosher Salt & Freshly Ground Black Pepper
- 1 Tablespoon Coconut Oil
- For the Peanut Sauce
- 2 Tablespoons Natural Creamy Peanut Butter
- 1 Tablespoon Tamarind Paste
- 1 Teaspoon Red Curry Paste
- 1 Teaspoon Fish Sauce
- 1 Teaspoon Honey
- ¼ Cup Almond or Coconut Milk*
- In a medium bowl, toss the chicken with the lime juice, garlic, honey, and season with salt and pepper. Set aside to marinate for 20 minutes.
- Heat a grill pan (or outdoor grill) over high heat. Evenly place the chicken on wooden skewers (if using an outdoor grill be sure to have soaked the wooden skewers). I ended up with 8 skewers.
- Melt the coconut oil in the hot grill pan and then add in half the chicken skewers. Cook the skewers for 3-5 minutes per side, or until the chicken is fully cooked. Repeat with the rest of the skewers.
- In a small bowl, whisk together all of the sauce ingredients until very smooth. Season lightly with salt and pepper.
- Serve the chicken skewers alongside the peanut sauce for dipping.
- *Coconut milk will give you more of an authentic flavor, but I didn't want to open a can and not use the whole thing, so I went with almond milk - still delicious!
- This recipe serves 2-4 depending on how you serve it. 2 for big appetites alongside steamed veggies. 4 if you're having it over a salad or rice and veggies.