Peanut Chicken Satay Skewers

Peanut Chicken Satay Skewers

May 9th 2019

It's hard to believe but week 3 of our Spring into Summer Challenge is finished and our participants are mixing and matching, making their own meal plans for week 4. This is where the rubber meets the road. Participants take all they have learned the last 3 weeks and begin to transition CCN into a lifestyle they can enjoy. The principles are still the same but individual participants are learning what works best for their bodies and their schedules. And that is truly what sets us apart. There isn't a one size fits all here at CCN. There is grace and fluidity and everyone is welcome here! 

Memorial Day is fast approaching and these Peanut Chicken Satay Skewers make the perfect main dish for a BBQ. The coconut milk really keeps the chicken moist and flavorful and the peanut sauce is an unexpected surprise! Serve it with grilled or roasted veggies and some quinoa or brown rice on the side. 



Peanut Chicken Satay Skewers 

Serves 4 

For the chicken: 

½ cup full-fat coconut milk (from a can) 

3 cloves garlic, minced 

½ teaspoon curry powder 

¼ teaspoon cayenne 

1 pound chicken breasts, cut into 1-inch chunks 

Sea salt and black pepper, to taste 

Toppings: 2 green onions, thinly sliced 


For the sauce: ¼ cup natural creamy style peanut butter (almond butter or sunflower butter also work) 

3 cloves garlic, minced 

2 Tablespoons toasted sesame oil 

1 Tablespoon avocado oil 

1 Tablespoon coconut aminos 

1 Tablespoon fresh lime juice

If using wooden skewers, soak in water for at least 30 minutes before cooking. 

In a large bowl, whisk together coconut milk, garlic, curry and cayenne. Add the chicken to a gallon-size Ziplock bag and pour in the marinade. Refrigerate at least 6 hours or overnight. 

Preheat the oven to 450 degrees or preheat a grill to medium-high heat. Thread chicken chunks onto the skewers, leaving about half of each skewer empty for handling. Season with salt and pepper (to taste). Place them in a single layer on a large baking sheet or directly onto the grill. Bake or grill for about 10 minutes, flip the skewers and, then bake/grill another 5 minutes or until cooked through. 

While waiting for the chicken to cook, add all peanut sauce ingredients to a small saucepan. Whisk together over medium-low heat until smooth for just a few minutes. Keep warm over low heat, stirring occasionally. Transfer chicken skewers onto a serving plate. Brush peanut sauce over the chicken. Top with sliced green onions and fresh cracked black pepper.