Easy, Thai inspired Whole30 Cashew Chicken Satay Skewers with Chili Cashew Dipping Sauce is the perfect, non-boring recipe you need to make for dinner.
For some credibility, let me start off by telling you how stinking good these cashew chicken skewers are. After testing these a couple of times, I handed J the marinated chicken skewers for the grill while my best friend Amanda and I chatted in the kitchen. The plan was for him to grill and for me to save a few of the skewers to take pretty pictures of.
I’ll have you know that Amanda and I are fantastic conversationalists and my hubby was so engrossed in our convo that…the chicken had a little too much fun on the grill was a bit too charred for photos (I think there were a few flames). We also need a new grill in a big way so it’s really not his fault.
BUT – we had these 3 times in a 2-week span and I still could eat them right now AND they taste great with a little char so don’t you worry about a thing!
This simple cashew sauce is both the marinade and the dipping sauce. I use my homemade cashew butter, red chili paste, coconut aminos and pineapple juice for some sweet + Whole30 compliant ingredients. Mix it up, marinate in for a bit in the fridge, poke it with a stick and BAM. Dinner, Y’all. I like to say poke it with a stick.
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Whole30 Cashew Chicken Satay Skewers with Chili Cashew Dipping Sauce
- Total Time: 1 hour 22 minutes
- Yield: 4 1x
Description
Easy, Thai inspired Whole30 Cashew Chicken Satay Skewers with Chili Cashew Dipping Sauce is the perfect, non-boring recipe you need to make for dinner.
Ingredients
- 1/2 cup cashew butter
- 2 Tbsp. red chili paste
- 1/4 cup pineapple juice
- 1 Tbsp. full fat coconut milk
- 1 tsp. sesame oil
- 1 tsp. coconut aminos (or soy sauce if not Whole30)
- 1 lime, juiced
- 1/4 tsp. salt
- 1 lb. chicken tenderloins
- about 8 wooden skewers, soaked
- cilantro and extra lime for serving
Instructions
- Combine the cashew butter, red chili paste, pineapple juice, coconut milk, sesame oil, coconut aminos, lime juice, and salt in a bowl. Mix well.
- Pour half of the sauce into a large bowl or bag and add the chicken tenderloins. Coat them all evenly and allow this to marinate in the fridge for at least an hour to about 4 hours.
- Soak the skewers so they don’t burn.
- 30 minutes before grilling, allow the chicken to come to room temperature on the counter.
- Skewer the chicken and preheat the grill to medium heat.
- Grill for about 5-6 minutes per side before removing.
- Serve with cilantro and extra lime.
Notes
- I use my homemade cashew butter which is pretty runny. If you’re using a thicker version, just add a bit more coconut milk, a tablespoon at a time.
- if you’re not Whole30, peanut butter would be lovely here, too!
- Fresh squeezed orange juice can be used in place of the pineapple juice.
- Prep Time: 1 hours + 10 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 353
- Sugar: 4
- Sodium: 189
- Fat: 20.5
- Carbohydrates: 13.5
- Protein: 25.2
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