Grilled Thai “Peanut” Chicken Skewers

April 15, 2019
Print Friendly, PDF & Email

Peanut sauce is AMAZING but when I’m eating clean, it’s a no-no.

What’s great is we can still get the taste of peanut sauce, keep it clean & enjoy our dinner! Yay!!

The other awesome thing about this recipe is the “peanut” sauce makes so much, you can use it again for another recipe OR for a salad dressing. I always love that! Two for the price of one!


2 lbs Chicken Tenders

2 Tablespoons Coconut Aminos

2 Tablespoons Apple Cider Vinegar (with-the-mother)

Wooden Skewers, soaked in water for at least 10 minutes

“Peanut” Sauce

1/2 Cup Creamy Almond Butter

1/4 Inch piece Fresh Ginger

1 Date

1 Garlic Clove, minced

2 Tablespoons Lime Juice

1 Tablespoon Coconut Aminos

3/4 Cup Canned Coconut Milk or Water or Both

  1. Mix together the coconut aminos & apple cider vinegar in a shallow baking dish & add the chicken to marinate. Marinate for 15 minutes to 2 hours

  2. Preheat the grill to 450º

  3. While the grill is preheating, add the ingredients for the sauce to a food processor, blender or use a hand blender to mix. If the sauce is too thick, just add more coconut milk or water.

  4. Grill the chicken on each side for about 5 minutes until done. This usually takes one or two turns. Just make sure not to overcook it! It shouldn’t take too long if you use tenderloins because they aren’t super thick.

  5. Enjoy hot with the sauce!

Want a community full of encouragement, education & support?

%d bloggers like this: