These delicious chicken skewers are marinated in robust herbs like ginger and turmeric for anti-inflammatory benefits and gut health. Filled with flavor, this allergy friendly chicken dish is completely AIP, dairy free, and nightshade free. You truly can enjoy delicious food while healing your body!
This recipe was inspired by Living Loving Paleo's Chicken Satay recipe. I just modified it to fit my dietary restrictions.
To make this chicken satay, you'll marinate chicken in a blend of coconut milk and delicious spices for several hours. When ready to cook, you can use your oven (no fancy grills or air fryers needed). It's a very simple chicken recipe that still packs a flavor punch.
How to Serve
I love serving these chicken skewers over a bed of greens which fresh chopped veggies like cucumber and tomatoes. They also pair perfectly with rice and a side salad. This recipe is a great meal prep recipe so you have a protein prepped to add to lunches or dinners.
Coconut Chicken Satay
Ingredients
- 1 lbs chicken breasts pounded to about ¼-1/2 inch thick
- ½ cup full fat coconut milk
- 2 heaping Tbsp cilantro chopped
- 2 teaspoon fresh grated ginger root
- ½ teaspoon turmeric
- ¼ teaspoon saffron
- ½ teaspoon sea salt
- Skewers metal or wooden
Instructions
- Mix all ingredients together in a plastic bag and marinate the chicken for 2-12 hours in the fridge.
- If you are using wooden skewers, about 30-60 minutes before you are ready to cook the chicken, soak the skewers in water.
- Preheat oven to 350 F. Line a baking sheet with aluminum foil and place a wire cooling rack on top. Weave chicken onto skewers and place on the wire rack.
- Bake for 25-30 minutes, until chicken is almost done. Broil on high for about 5-10 minutes until chicken is done.
- I enjoy eating this over a salad but you can make any type of peanut sauce to go with it, as well.
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