Ginger Soy Chicken Skewers/Thai Almond Satay
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Lunch - Brunch - Dinner
Grilled chicken skewers dipped in almond butter, coconut and chili satay with a drizzle of fresh lime and sprinkled with fresh cilantro. Um....do I even have to explain how GOOOOOD this is? Hello Summer
1 pack of chicken breasts (I got a pack of 2 large breasts (organic) and it made 5 skewers)
1/3 Cup of Ginger Soy Infusion Dressing
Salt & Pepper
Oil to grease up your grill pan
Bamboo Skewers (soak in water for 30 minutes-1 hour prior to grilling)
1/2 cup creamy almond butter
1 can unsweetened coconut milk
1 Tbs Super Hot Chili spice
3 Tbs Ginger Soy Infusion Dressing
Salt to taste
Squeeze of fresh lime
Fresh chopped cilantro
For the Chicken Skewers:
For the Thai Almond Satay:
Make your satay
In a medium sauce pan on medium heat combine coconut milk, almond butter, Super Hot Chili spice, Ginger Soy Infusion Dressing.
Whisk together and let come to a gentle boil and then turn to low. Simmer for 7-10 minutes, stirring often and then take off heat. Add salt to taste.
Make your skewers:
Cut chicken into 1 inch cubes, place in bowl and marinade with Ginger Soy Infusion Dressing for 30 minutes to 1 hour.
Thread chicken pieces onto skewers
Grease up your grill pan with oil (I used Avocado Oil) and preheat grill (get it nice and hot)
Cook the chicken skewers turning every 4 minutes or so until cooked through with nice grill marks
Arrange Chicken Skewers on plate and place satay in bowl for dipping. Garnish with cilantro and lime. Perfect 'summertime on the deck' appetizer! Summer Bliss.