Almond butter is one of my favorite foods to cook and bake with.  I typically eat it with bananas and apples as a quick and easy snack, but I’ve become adventurous in cooking savory dishes with it.  I recently made Whole30 Chicken Pad Thai using almond butter which made me want to experiment more with it.  This Chicken Satay is just an elevated take on grilled chicken skewers.  They’re hearty and savory with just a subtle touch of sweetness.  They’re great any time of the year and would be delicious on top of a salad, with roasted potatoes or just by themselves!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Lunch, Dinner
Servings: 6 servings



For the Skewers:
2 pounds chicken breast
12 skewers

For the sauce:
1/2 cup almond butter
1 tsp ginger
3 TBL Whole30 teriyaki sauce or coconut aminos
1 tsp minced garlic
Squeeze lime juice


Preheat grill to 400 degrees (I used an indoor grill which is non-stick).  Cut chicken into 1 inch cubes.

Add 4-5 pieces of chicken per skewer.

In a blender, combine all sauce ingredients.  Blend until smooth.  Set aside half the sauce to use as a dipping sauce.

Brush the remaining half of the sauce on each skewer.  Place skewers on grill and grill for 5-6 minutes each side, flipping once or twice, until chicken is no longer pink and cooked through.

Once cooked through, remove from heat.  Serve alongside extra dipping sauce.