Almond Butter Chicken Satay

I own an array of kitchen gadgets and tools, most of which¬†are multipurpose and not too specialized. For example, I don’t own an ice cream maker, but I do own two different types of blenders, two different food processors, and two crockpots! While some of those very specific kitchen gadgets interest me, like a vegetable spiralizer, I’ve had my sights set on a grill pan for much longer. For one reason or another, a grill pan has never made it’s way into my repertoire of kitchen accessories…until now. And it was Cooking Light’s recipe for Almond Butter Chicken Satay that really pushed me over the edge. I pined after this recipe for a while and finally I bit the bullet, and went out and bought a grill pan with Almond Butter Chicken Satay on the brain. I did this fully knowing that I could just as easily make this on our outside grill. However, I will find many other uses for this new pan.

Thankfully, the recipe did not disappoint. With the coconut milk, lime, and fresh garlic, there were some flavors in marinade that I knew would make this a winner. Plus, I loved how the recipe took traditional peanut satay and added a twist by using the almond butter for the dipping sauce. The combination of the grilled chicken, which cooked perfectly on my new pan, and the dipping sauce, were exactly what I had hoped for!

I’d love to know, what kitchen item have you had your eye on?!


Marinade ingredients


Dipping Sauce ingredients

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Almond Butter Chicken Satay

Recipe from Cooking Light Magazine

What You Need

  • 1/2 cup plus 2 tablespoons light coconut milk, divided
  • 4 teaspoons fresh lime juice, divided + lime wedges for serving
  • 1 tablespoon dark brown sugar
  • 1 tablespoon fish sauce
  • 2 teaspoons minced peeled fresh ginger
  • 1/2 teaspoon curry powder
  • 2 garlic cloves, crushed
  • 1 pound skinless, boneless chicken breast halves, cut into 12 slices
  • 1/3 cup water
  • 2 tablespoons almond butter
  • 1 tablespoon hoisin sauce
  • 3/4 teaspoon Sriracha (hot chile sauce)

What To Do

  1. 1. Combine 1/2 cup coconut milk, 1 tablespoon juice, and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken; seal. Refrigerate 2 hours or longer if you have the time.
  2. Bring remaining 2 tablespoons coconut milk, 1/3 cup water, almond butter, hoisin, and Sriracha to a boil in a saucepan over medium-high heat; cook for 1 minute. Stir in remaining 1 teaspoon juice.
  3. Remove chicken from marinade; discard marinade. Thread 2 chicken pieces onto each of 6 (8-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Add chicken; cook 2 minutes on each side or until done. Serve with sauce and lime wedges.


The original recipe called for 24 slices of chicken, but I did not want to thread that many. If you want true satay that is thinner pieces of chicken, slice into more pieces and thread onto a few additional skewers.

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