Whole 30 Almond Butter Chicken Satay



For the Skewers:
2 pounds chicken breast
12 skewers

For the sauce:
1/2 cup almond butter
1 tsp ginger
3 TBL Whole30 teriyaki sauce or coconut aminos
1 tsp minced garlic
Squeeze lime juice



Preheat grill to 400 degrees (I used an indoor grill which is non-stick).  Cut chicken into 1 inch cubes.

Add 4-5 pieces of chicken per skewer.

In a blender, combine all sauce ingredients.  Blend until smooth.  Set aside half the sauce to use as a dipping sauce.

Brush the remaining half of the sauce on each skewer.  Place skewers on grill and grill for 5-6 minutes each side, flipping once or twice, until chicken is no longer pink and cooked through.

Once cooked through, remove from heat.  Serve alongside extra dipping sauce.


This wonderful recipe was created by our friend Addison from @organicallyaddison on Instagram and  www.organicallyaddison.com.