Chicken Satay & Thai Coconut Sauce

Chicken Satay with Thai Coconut SauceI promised you guys a chicken recipe with that DELICIOUS Thai coconut sauce from last week, and today I deliver on my promise.

This super simple and quick chicken recipe can be eaten on top of this raw veggie salad, or alongside rice or any other vegetables your little heart desires. The chicken itself is kept pretty plain with just some olive oil, salt and pepper to season. But then you baste it with my favorite sauce in the history of ever and it just changes the whole thing. Kenny told me that this was the best chicken I’ve ever made, and that is a bold statement, you guys.

Chicken Satay with Thai Coconut SauceChicken Satay with Thai Coconut SauceYou can easily just the chicken pieces in a skillet and do that exact same with the sauce, but I couldn’t resist putting them on skewers for a fun presentation.

Chicken Satay & Thai Coconut Sauce

Yield: Makes about 7 skewers


  • 4 large chicken breasts, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • pinch of salt and black pepper
  • 7 skewers
  • Thai Coconut Sauce
  • 1/4 cup canned coconut milk
  • 1/4 cup almond butter (or peanut butter)
  • 1/2 tsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp honey
  • 2 tbsp GF soy sauce
  • 1 tsp red pepper flakes


  1. To make the sauce, combine all of the sauce ingredients in a jar, put the lid on, and shake vigorously. Set aside to let the flavors come together and intensify.
  2. Preheat a large skillet to medium-high heat.
  3. Thread the chicken pieces onto the skewers from end to end. Drizzle both sides with olive oil and season with a pinch of salt and pepper on both sides.
  4. Place the chicken skewers in the skillet and let it cook on that side for 3-4 minutes. Flip the chicken over and liberally baste the chicken with the sauce using a kitchen brush.
  5. Let the chicken cook on the second side for another 3 minutes, until the chicken is brown on both sides and cooked through.
  6. Serve with more sauce and enjoy!


  1. Do you see any potential downsides to marinading the chicken in the sauce for a few hours? Excited to try this weekend, and coupling with lemon pepper roasted asparagus!

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