Quick, healthy, and crazy delicious, this almond coconut milk chicken satay has simple, unique flavors that will make it a new grilled chicken favorite this summer!
If you grill chicken as much as we grill chicken, you are constantly looking for ways to change things up a bit.
No offense to grilled chicken, but as much as it is a solid dinner favorite for warm summer nights, sometimes I need a few crazy flavors in there to change things up a bit and really make things exciting.
I still keep my standby list of grilled chicken recipes super close by:
Lemon and Garlic Grilled Chicken
Grilled Island Chicken
Pesto Marinated Grilled Chicken
Grilled Sesame Herb Chicken
Grilled Coconut Lime Chicken
But this almond coconut milk chicken satay is so delicious with just the flavors I’m looking for to make me feel like I’m living life on the edge that it’s quickly moving up the ranks as a go-to favorite.
And that quick, fresh, and tasty cucumber salad is the perfect zesty compliment to the warm flavors of the chicken satay.
We’ve had this quick grilled chicken so many times, I’ve been able to do a little experimenting for you!
Although the recipe is written to use almond butter (so delicious!! I score mine at Trader Joes), I’ve also subbed in peanut butter (the creamy jiffy/skippy variety), and it’s equally as tasty. And probably a bit cheaper if almond butter isn’t widely available where you live.
And instead of grilling on skewers, I’ve tried marinating the chicken breasts whole and grilling them that way. Also very, very delish!
If I’m being honest, however, making this kabob-style is my favorite.
My mother-in-law recently gave me some metal skewers she had hanging around her house that had never been used. I’ve always used regular ol’ bamboo skewers in the past, but my goodness, these metal wonders have made me fall in love with kabobs all over again! Metal skewers for life.
They don’t burn, they are so much easier to thread the chicken onto, and they clean up really easily. WHERE HAVE THEY BEEN ALL MY LIFE?? Thanks, Grammie! FYI: The ones she gave me are really similar to these ones {aff. link} except they are 10-inch instead of 12-inch.
Anyway, even though I manage to have strong opinions about everything, I promise it really doesn’t matter what kind of skewer you use. The simple delicious flavors of this almond coconut milk chicken will blow your mind.
As I mentioned above, don’t discount serving the grilled chicken with that quick and tangy cucumber salad. Not only is it a super easy side dish you barely have to think about, but the light and fresh flavors are perfect with the richer, warmer flavors of the chicken marinade.
The whole combo is fantastic.
P.S. If you’re interested, I’m continuing the laid back Cooking with Kids series this summer that I started last summer, and the fun is starting this Friday at 1:30 p.m. MST! Tune in to Facebook Live to catch me and one or more of my kids making a simple, delicious recipe every Friday (or so) this summer. The idea is for it to be a cook-along-with-us series to get the kids in your life excited about cooking and to let them experiment a bit with some easy recipes! It will be live, unfiltered, and probably chaotic at times, but that’s the reality of cooking with kids! If you can’t catch the videos live, no worries! They’ll be available HERE to watch anytime afterwards. For those of you who don’t have a Facebook account, I’m working on double recording them so I can also post them to YouTube; I’ll keep you posted!
One Year Ago: Slow Cooker Korean Beef {With Instant Pot Directions}
Two Years Ago: Peanut Butter Chocolate Mousse Brownie Cake
Three Years Ago: Slow Cooker Baby Back Ribs with Root Beer BBQ Sauce
Four Years Ago: Greek Pita Salad
Five Years Ago: Maple Pecan Crusted Salmon
Yield: 6 servings
Almond Coconut Milk Chicken Satay with Quick Cucumber Salad
Ingredients:
Chicken Satay:
- 1 cup almond butter (I’ve subbed peanut butter with good results, too)
- 1 can (13.5 ounces) light coconut milk
- 2/3 cup (about 12 tablespoons) fresh lime juice (5-6 limes)
- 1 to 1 1/2 tablespoons red curry paste (see note)
- 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
Quick Cucumber Salad:
- 1 English cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar (can sub red wine or white wine vinegar)
- 2 tablespoons olive oil
- Salt and pepper
Directions:
- In a medium bowl (or in a blender), combine the almond butter, coconut milk, lime juice, and curry paste. Whisk or blend until well-combined and smooth. Reserve 1 cup of the mixture and refrigerate (to use for serving later). Place the chicken pieces in a container with a lid or in a gallon-size ziploc bag. Pour the marinade over the chicken, tossing so the chicken is evenly covered. Refrigerate for 15 minutes (or up to 12 hours).
- For the cucumber salad, in a medium bowl, add the cucumber and bell pepper. Whisk together the lime juice, rice vinegar, olive oil, and pinch of salt and pepper; add to the vegetables and toss to combine. Refrigerate until ready to serve.
- Preheat a grill (indoor grill pan or skillet will work, too) to medium or medium-high.
- Remove the chicken from the marinade (the marinade will be very thick, especially if it has been refrigerated longer than 15 minutes; that’s ok – just take the chicken pieces out and scrape off any excess marinade). Thread the chicken onto skewers. Grill/cook, turning once or twice, until chicken pieces are cooked through, 7-9 minutes.
- Serve the chicken skewers with the cucumber salad and the reserved almond coconut milk sauce (to drizzle over the chicken, if desired).
Notes:
I use the Thai Kitchen brand of red curry paste. It has a spicy kick, so use the lesser amount in the recipe if you don’t want a lot of heat (don’t be afraid of using it, though – the thick and creamy almond butter and coconut milk mellow out the spice a lot!).
If you don’t think you’ll serve any of the reserved almond butter mixture with the grilled chicken (sometimes I do, sometimes I don’t), you can easily halve the amounts and use it all just for the marinade.
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Recipe Source: adapted from Cooking Light Jan/Feb 2018 (increased all proportions, changed up ingredients, added vinegar to the cucumber salad, etc)
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