Gluten-free Chicken Satay With Thai-almond Sauce

Serve up these tasty bites as a main dish or a high-protein appetizer—instead of chips and dip.

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Anyone bound to a gluten-free diet is guaranteed to love this delicious chicken satay, served with a side of sweet and tangy Thai-almond sauce.

These perfectly sized skewers act as a great appetizer or small bite at a barbecue, or can even be served up with a side of brown rice (and then devoured) as a main dish.

Nutrition (per serving, without optional garnishes)

Calories: 323; total fat: 17g; saturated fat: 4g; protein: 31g; carbohydrates: 12g; sugar: 8g; fiber: 2g; cholesterol: 83mg; sodium: 501mg

Recipe and photo by Abbey Sharp, R.D. of Abbey’s Kitchen.

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Prep time

150 min.

Cook time

10 min.

  • For the marinade:
  • ½ cup light coconut milk
  • ¼ cup lime juice
  • 1 Tbsp coconut sugar
  • ¾ tsp curry powder
  • 1 Tbsp ginger, finely grated
  • 2 tsp gluten-free reduced-sodium tamari
  • 2 tsp fish sauce
  • 1 lb skinless boneless chicken breasts, cut into ½ inch strips
  • For the Thai-almond sauce:
  • ¼ cup, plus 1 tablespoon natural almond butter
  • ¼ cup, plus 2 tablespoons lite coconut milk
  • 1 tsp gluten-free reduced sodium tamari
  • 1 tsp fish sauce
  • 1 Tbsp coconut sugar
  • 1 Tbsp lime juice
  • Sriracha, to taste
  • Optional garnish:
  • Toasted sliced almonds
  • Green onion, thinly sliced

Combine the marinade ingredients and transfer to a resealable bag with the chicken. Refrigerate, and marinate for 2 hours.

Meanwhile, mix together the almond-sauce ingredients, and set aside.

Preheat grill to medium-high heat. Thread the chicken pieces onto long skewers (being sure to soak them first if they're wooden), and grill for about 4-5 minutes per side, until cooked through.

Serve with the almond sauce, garnished with toasted almonds and green onions if desired.