Updated: Apr 10, 2020
Pastured chicken thighs marinated in aromatic turmeric, lemongrass and ginger, skewered and grilled, then dunked in spicy, no-peanut sauce. Make this Thai dish.
You LOVE chicken satay. It's the one thing you always get when you go out for Thai food. Well, that and pad thai. This chicken satay dish is certified lectin free and delicious by me, the Lectin Free Gourmet.
Aromatic lemongrass, ginger, coconut, garlic and turmeric are marinated and grilled into tender chicken skewers. And the spicy, no-peanut sauce is legit! You'll think you had a dream and woke up in your favorite Thai restaurant.
Thai food can be sneaky. Often the sugar and lectins aren't obvious. Sugar hides in fish sauce, peanut sauce and the marinade. While lectins rear their ugly heads in hot Thai chilis, peanuts, and soy sauce — eventually they'll get ya!
Just a few swaps and this Thai classic can be enjoyed again by the lectin free community. And, your dinner guests will think these skewers are pretty great too!
The Thai restaurant, Sawadee, in my neighborhood has some of the best chicken satay I've had. Theirs is tender marinated chicken, grilled and served with two sauces — one sweet and one spicy. I love that spicy peanut sauce, but PEANUTS HAVE LECTINS!
A few compliant ingredients and we're back in the Thai food game. Start with pastured organic chicken, not free range. The difference is huge. Pastured chickens are allowed to scratch around in the grass for worms, bugs and roots. And the more they eat, the less they'll need to supplement their diets with feed. I buy from a local farmer who does not use corn or soy in their feed. If you have access to a local farm that pasture-raises their animals, check to see if they'll sell chicken to you directly. Or find pastured chicken at many organic food markets. I prefer thighs (dark meat) for the extra fat (fat equals flavor), but white meat tenders also work for this recipe.
Now let's talk about the marinade. Coconut milk, lemongrass, ginger and turmeric give this marinade it's distinct flavor. But the fish sauce provides the unmistakable aroma. Red Boat fish sauce. It's all the flavor without all the sugar of regular fish sauce. I buy it at a great price from Amazon. Of course they pay me to provide links on my site. But honestly, this is a staple in all my Vietnamese and Thai cooking. I can't live without it. So here's a link to get it, because you'll need it for this recipe.
You'll also need coconut aminos and blanched almond butter, which most lectin free people have this in their pantries. Read on for all the ingredients in this recipe. And let's get started making LFG chicken satay.
LFG Chicken Satay
4 Pastured Chicken Thighs or Tenders (boneless, skinless)
3 T Red Boat Fish Sauce
3 T Water
1/4 C Unsweetened Coconut Milk
1/2 t Sriracha Sauce
1 T Fresh Garlic (minced)
1 T Fresh Ginger (minced)
1 T Fresh Lemongrass (minced)
1 T Shallot (minced)
1 Lime (juiced)
2 T Brown Swerve
1 t Turmeric Powder
8 Bamboo Skewers for Grilling
Coconut Oil Spray for Grilling
Fresh Chives and Cilantro for Garnish
LFG Spicy No-Peanut Sauce
1 T Coconut Aminos
1 T Rice Vinegar
1 t Raw Local Honey
1 T Blanched Almond Butter
1 t Sriracha
More sriracha and some chopped blanched almonds for the top
Step 1: Marinate Chicken
With a meat tenderizer, pound the chicken to thin, flat sheets and set aside. In a bowl with cover, whisk together all the marinade ingredients. Drop the pounded chicken into the marinade and cover. Refrigerate for at least 6 hours or overnight, shaking and distributing the marinade every few hours.
Step 2: Grill the Chicken
Preheat grill to medium-high. I use an indoor Cuisinart panini/grill, which makes it super convenient. Cut the marinated chicken into long strips. Spear with skewers. Spray with coconut oil and place onto grill. Grill each side for about 3 minutes or until dark grill marks appear and chicken is thoroughly cooked.
Step 3: Make Dipping Sauce
While your chicken is grilling, you can whip up this easy five-ingredient sauce. In a medium bowl, whisk together sauce ingredients until thick and smooth. Scrape into a serving ramekin, and sprinkle with crushed blanched almonds. Top with a little squeeze of sriracha.
Plate the chicken satay and sauce with fresh cilantro and chives. ENJOY!