Chicken marinated in flavourful spices and almond butter is what truly makes this Almond Butter Chicken Satay recipe mouth-watering. It is made using a few ingredients and comes together quickly.
For The Skewers:
1 Kg Chicken Breasts
For The Sauce:
1/2 Cup The Butternut Co. Unsweetened Almond Butter Creamy
1 Tsp Ginger
3 Tbsp Teriyaki Sauce
1 Tsp Minced Garlic
Squeeze Lime Juice
1. Preheat grill to 200C. Cut chicken into desired shapes and sizes to be skewered. Add 3-6 pieces of chicken per skewer depending on the size and shape.
2. Blend all sauce ingredients until smooth. Keep half of this sauce aside to be used as a dip later.
3. Brush half of the sauce on each skewer well and evenly. Place skewers on grill and grill for 4-6 minutes on each side, until chicken is cooked through and no longer pink.
4. Transfer to a serving bowl. Garnish with chopped peanuts, cilantro, or leek. Serve alongside chopped peanuts and extra dipping sauce. Enjoy!