This Paleo Whole30 Chicken Satay with Sunbutter Sauce is a take on the popular Thai dish. Marinated chicken that is grilled then dipped in a flavorful sauce. Gluten free, dairy free, nut free, low carb and low fodmap.
This post is sponsored on behalf of Sunbutter. All opinions are 100% my own, of course! Thank you for supporting brands that help make Jay’s Baking Me Crazy possible!
Just a note: I am not claiming this recipe to be authentic satay. I am taking a traditional recipe and making it paleo and low fodmap which means some adjustments. It is very flavorful, delicious, and as close to the original as possible.
I loosely followed a recipe I found on the Food Network website. I made it dairy free by using coconut milk in the marinade, soy free by using coconut aminos instead of soy sauce and of course I left out the sugar which isn’t necessary to be tasty. The result was more delicious than I was expecting. I knew they would be good, but they turned out amazing!
Sunbutter is my favorite seed butter. With my husband being strict low fodmap, he can’t tolerate any nut butters, so no almond or cashew for him. We always have lots of Sunbutter in the cupboard and eat it daily. It’s fun to come up with new recipes with it though, and this savory chicken does not disappoint!
Chicken Satay is usually served with a savory peanut dipping sauce. Since peanuts aren’t paleo I used Sunbutter and it worked so well. I think Sunbutter has the closest taste and texture as peanut butter. If you have never tried it, it is sunflower seeds roasted and made into butter. The sauce is smooth, flavorful and pairs perfectly with with chicken. This is also great if you can’t do nuts due to an allergy. (Make sure to get the No Sugar Added to keep it Whole30!)
A couple things about the marinade and sauce. The marinade is thick, like you may think it’s too thick, but it will work. It’s not as liquidy as traditional marinades. The sauce is smooth and creamy, but it takes some good mixing it get it that way. When you add the coconut aminos, water, and lime juice to the Sunbutter it won’t mix right away. Be patient and keep stirring. It will come together and be perfectly smooth.
I made these skewers a couple times to make sure they were perfect. A trick I learned with putting the chicken on the stick was to push the stick straight through the chicken, don’t weave it back and forth. This exposes less stick and the chicken stays better on it. Maybe you already knew that, but I thought I’d pass it on in case you didn’t.
You definitely need to add these to your grilling list this summer! Everyone will love them because they are flavorful, juicy, and the sauce adds even more deliciousness.
Paleo Whole30 Chicken Satay with Sunbutter Sauce
- If using wooden skewers, soak in water for at least 2 hours before grilling.
- In a medium bowl, combine coconut milk, curry powder, ginger, garlic oil and salt. Stir well. Add in the chicken and mix until all the chicken is coated. Let marinate for at least 1 hour or up to overnight. If it's just 1 hour then leaving it on the counter top is fine. Otherwise cover it and place it in the fridge.
- While the chicken is marinating, make the sauce. Combine Sunbutter, coconut aminos, warm water, hot sauce, garlic oil, and lime juice. Stir slowly until completely mixed. This may take a couple minutes, but just keep stirring, it will come together. Cover and keep in the fridge until needed.
- Once the chicken has marinated, skewer each piece. Grill on medium/high heat for 3-4 minutes per side, or until done. This will ultimately depend on the size of the chicken pieces.
- Serve with Sunbutter sauce.