Chicken Satay & “Peanut” Sauce

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I love, love, love peanut sauce! I also haven’t had in in years, because I no longer eat peanuts. If you’re really curious as to why I no longer eat peanuts, you can click HERE. What’s awesome is that I no longer missed peanut sauce once I figured out how to make it out of sunbutter!

What’s sunbutter you ask? It’s a butter made from roasted sunflower seeds, and it tastes identical to peanut butter, at least in my humble opinion. THIS is the only type of sunbutter I purchase, as it’s the only one I’ve found that’s not only organic, but doesn’t have any added sugar. I’ve honestly never understood why manufacturers add so much sugar to everyyyything. I’m sure some of it serves a purpose, but its quite eye opening once you really start reading labels. I prefer to save my sugar for dessert, so I just avoid it elsewhere whenever possible.

Anywho, this recipe is so delicious! I love grilling anything possible during the summer, mostly because being outside is my absolute favorite. The chicken satay and peanut sauce tastes completely legit, like you ordered it straight from a Thai restaurant, only you get the bonus of knowing exactly what went into it! I hope you love these as much as we do!

Peanut Sauce


Chicken Satay & "Peanut Sauce"
Serves 3
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Prep Time
2 hr 5 min
Cook Time
8 min
Prep Time
2 hr 5 min
Cook Time
8 min
  1. • 2 boneless, skinless chicken breasts, cut into strips & pounded (4 strips per breast)
  2. • 2 tsp fresh, grated ginger
  3. • 2 tsp minced garlic
  4. • ½ cup full fat coconut milk
  5. • 1 ½ tbsp yellow curry powder
  6. • 1 tsp salt
  7. • 2 tbsp cilantro, chopped, for garnish
Peanut Sauce
  1. (Makes ½ cup)
  2. • ¼ cup sunbutter
  3. • 2 tablespoons coconut aminos
  4. • 1 ½ tablespoons fresh lime juice (approximately 2 limes)
  5. • 1 ½ tablespoons full fat coconut milk
  6. • ½ teaspoon chili pepper flakes
  7. • ¼ teaspoon sea salt
  8. • 2 tablespoons hot water
  1. Combine all of the marinade ingredients in a gallon-sized zip top bag. Place the chicken in the bag and seal. Lightly massage the bag to make sure the marinade covers the chicken. Marinade for at least 2 hours, and up to 24 hours.
  2. Soak 8 wooden skewers in water for 30 minutes (this will help them to prevent burning on the grill). Once the chicken is marinated, thread onto the skewers, weaving in and out.
  3. Preheat your grill to medium low heat. Once the grill is hot, add the chicken skewers. Grill 3-4 minutes per side, or until cooked through.
  4. While the chicken is cooking, let’s make the sauce! Combine all of the ingredients, except for the hot water, in your food processor and pulse until well combined. Add the hot water 1 tablespoon at a time and pulse once again, until the sauce has reached your desired consistency.
  5. Top the chicken skewers with the chopped cilantro, and dip into the “peanut” sauce! So good!
Living Loving Paleo
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3 Responses

  1. Tracey
    | Reply


  2. […] recipe was inspired by Living Loving Paleo’s Chicken Satay recipe. I just modified it to fit my dietary restrictions. So, that makes this recipe autoimmune paleo, […]

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