Chicken Satay

If you’’ ve been yearning smoky chicken satay slathered in a velvety peanut sauce while on your Whole30, I’’ ve got something right up your street: this lip-smacking no-nut variation of the genuine offer!

 An overhead shot of Chicken Satay and Hoisin No-Nut Sauce together with some sliced cucumbers and cauliflower rice.

These scrumptious paleo chicken satay skewers are a yummy and basic Whole30-friendly weeknight meal that you can prepare inside or out. Got remaining Paleo Hoisin Sauce after making Moo Shu Pork ? Utilize it to make Hoisin No-Nut Sauce—– it’’ s to pass away for!

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 A collage of the cooking actions to make Paleo Chicken Satay.

.What is satay?

Satay is a southeast Asian meal that includes experienced grilled meat on skewers that’’ s normally served with a soy- and peanut-based dipping sauce. The meal came from in Indonesia, you can discover it on the menus at Thai, Malaysian, and Singaporean dining establishments.

.Do you need to serve satay with a dipping sauce?

Of course not! These skewers are well-seasoned and wear’’ t need a sauce. Sure, I choose to slather them with Hoisin No-Nut Sauce, however whenever I put on’’ t have remaining Paleo Hoisin Sauce on hand, I simply avoid the sauce. By the method, if you desire an intense dipping sauce, I have a Spicy Thai No-Nut Sauce dish on page 58 of our Ready or Not! cookbook .( There ’ s likewise another delicious variation of chicken satay on that page also!)

 Two smiling kids biting into paleo chicken satay skewers.

.Can I utilize other proteins?

Yes! Do not hesitate to replace chicken thighs, beef, pork, goat, or whatever meat you choose. You can’’ t fail with grilled meat on a stick!

.How do I make this ahead of time?

You can marinade the meat approximately 12 hours ahead of time, and the sauce can be made up to 3 days ahead of time—– simply make sure to keep both in sealed containers in the refrigerator.

.What’’ s the very best method to conserve leftovers?

Keep any remaining prepared skewers in a sealed container in the refrigerator for approximately 4 days. You can rapidly reheat them in a hot frying pan or in a 350°° F oven for a couple of minutes.( Me? I like to consume them cold right out of the refrigerator.)

.What side meals do I serve with chicken satay?

Don’’ t overthink it! Simply serve these skewers up together with a crisp green salad. I likewise enjoy to serve them with Asian Cauliflower Fried ““ Rice ” , Simple Cauliflower “ Rice ” , and Smashed Cucumber and Carrot Salad .

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Let ’ s barbecue some meat!

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Serves 4

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Ingredients:

. 1 ½ pounds skinless and boneless chicken breasts. ½ cup full-fat coconut milk . 1 tablespoon Thai red curry paste . 1 big Medjool date, pitted and sliced. 3 garlic cloves, peeled and approximately sliced. 2 tablespoons Red Boat fish sauce . ½ teaspoon ground turmeric.

Hoisin No-Nut Sauce

. ¼ cup Paleo Hoisin Sauce . ¼ cup sunbutter .2 tablespoons water.2 tablespoons rice vinegar

Equipment:

Cutting board Chef’’ s knife .Big bowl. High speed mixer or immersion mixer Wooden skewers , taken in water for a minimum of 30 minutes.Grill or Oven. Tongs Rimmed baking sheet

Method:

Slice the chicken breasts into ½- inch strips and location in a big bowl.

 Slicing raw chicken breast into 1/2-inch strips.

Combine the coconut milk, Thai red curry paste, date, garlic, fish sauce, and turmeric in a high speed mixer……

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 A shot of a lady making the paleo chicken satay marinade in a Vitamix.

…… and blitz till smooth.

 An overhead shot of the ended up intense orange chicken satay marinade in the mixer.

Pour the marinade over the chicken strips and blend well.

 Pouring the marinade over the chicken strips and blending whatever with bare hands.

Cover the chicken and marinade in the refrigerator for as much as 12 hours. Generally, I simply let the chicken hang out in the refrigerator while I’’ m preparing my side meals for supper.

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 Covering the bowl of marinaded chicken with a green silicone cover.

When you’’ re all set to prepare the chicken, get some soaked wood skewers. Utilizing one strip of chicken at a time, thoroughly skewer the meat in an accordion-like style. Depending upon the size of the chicken pieces and the length of the skewer, you may have 2 to 4 pieces threaded firmly on a skewer.

 Showing the actions on how to effectively skewer the marinaded chicken strips onto a wood skewer. The meat is securely loaded, like an accordion on the skewer.

Now, you can select how you wish to prepare the skewers: on the grill or in the oven. If you’’ re cooking the skewers on a grill, set the grill to high heat. When it ’ s hot and good, tidy the grill and brush the grates with a high smoke point fat( e.g., ghee, avocado oil, and so on) Place the skewers on the hot grill and cook for about 3 to 5 minutes per side or till prepared through.

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 Grilling the chicken satay on a gas grill. The last chicken satay has brown grill marks on it.

If you select to roast them in the oven, heat the oven to 400°° F convection or°425 ° F( no convection). Location the skewers on a rimmed baking sheet and prepare them in the hot oven for 10 minutes or up until prepared through, turning the skewers over at the middle. If you desire some more color, Broil for an extra 2 minutes.

 Placing the raw chicken satay skewers on a rimmed baking sheet prior to baking in the oven.

Time to make the Hoisin No-Nut Sauce! Dispose the hoisin sauce, water, sunbutter, and rice vinegar into a mixer and blitz till smooth. If you like a thinner sauce, you can include a smidge more water.

 An overhead shot of the Hoisin No-Nut Sauce in the mixer. The last sauce is thick, like runny peanut butter.

Slather the sauce on the chicken satay and devour!

 Someone spooning Hoisin No-Nut Sauce on Chicken Satay skewers.

Looking for more dish concepts? Head on over to my Recipe Index . You’’ ll likewise discover special dishes on my iPhone and iPad app, and in my cookbooks, Nom Paleo: Food for Humans ( Andrews McMeel Publishing 2013) and Ready or Not! ( Andrews McMeel Publishing 2017)!

 Recipe Index  Nom Paleo Cookbooks  Nom Paleo App .PRINTER-FRIENDLY RECIPE CARD.

.Chicken Satay.

If you’’ ve been yearning smoky chicken satay slathered in a velvety peanut sauce on your Whole30, I’’ ve got you covered with this lip-smacking no-nut variation that’’ ll knock your socks off! These scrumptious paleo chicken satay skewers are a simple and fast Whole30-friendly weeknight meal that you can prepare inside your home or out.

.Chicken Satay.1 ½ pounds chicken breasts (boneless and skinless).½ cup full-fat coconut milk.1 tablespoon Thai red curry sauce.1 big Medjool date (pitted and sliced).3 garlic cloves (peeled and approximately sliced).2 tablespoons Red Boat fish sauce.½ teaspoon ground turmeric.Hoisin No-Nut Sauce.¼ cup Paleo Hoisin Sauce.¼ cup sunbutter.2 tablespoons water.2 tablespoons rice vinegar.Chicken Satay.

Slice the chicken breasts into ½- inch strips and location in a big bowl.

Combine the coconut milk, Thai red curry paste, date, garlic, fish sauce, and turmeric in a high speed mixer and blitz up until smooth.

Pour the marinade over the chicken strips and blend well. Marinate and cover the chicken in the refrigerator for approximately 12 hours. Typically, I simply let the chicken hang out in the refrigerator while I’’ m preparing my side meals for supper.

When you’’ re prepared to prepare the chicken, get some soaked wood skewers. Utilizing one strip of chicken at a time, thoroughly skewer the meat in an accordion-like style. Depending upon the size of the chicken pieces and the length of the skewer, you may have 2 to 4 pieces threaded firmly on a skewer.

Now, you can pick how you wish to prepare the skewers: on the grill or in the oven. If you’’ re cooking the skewers on a grill, set the grill to high heat. When it’’ s hot and good, tidy the grill and brush the grates with a high smoke point fat (e.g., ghee, avocado oil, and so on) Place the skewers on the hot grill and cook for about 3 to 5 minutes per side or up until prepared through.

If you pick to roast them in the oven, heat the oven to 400°° F convection or°425 ° F (no convection). Location the skewers on a rimmed baking sheet and prepare them in the hot oven for 10 minutes or up until prepared through, turning the skewers over at the middle. If you desire some more color, Broil for an extra 2 minutes.

.Hoisin No-Nut Sauce.

Time to make the Hoisin No-Nut Sauce! Dispose the hoisin sauce, water, rice, and sunbutter vinegar into a mixer and blitz till smooth. If you like a thinner sauce, you can include a smidge more water.

Slather the sauce on the chicken satay and devour!

The post Chicken Satay appeared initially on Nom Paleo®® .

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Read more: nomnompaleo.com

Author: RodsCoco

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