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

Author: Miss AK
Prep Time: 1 hours + 10 minutes
Cook Time: 12 minutes
Total Time: 1 hour 22 minutes
Yield: 4 1x

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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.

Scale

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.