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Paleo Chicken Satay Skewers w/ “Peanut” Sauce & Watermelon, Cucumber, & Mint Salad

I woke up this morning thinking of dinner. Not sure if that is a good thing or a bad thing! But I know it’s going to be a beautiful day outside and a perfect night to barbeque on our new BBQ. That thing is awesome! (Thanks Joe’s folks for the move in present!), so I mentally thought of my list for the farmers market today…

Anyhow, we usually BBQ steak or burgers, but I wanted to do some kind of chicken. I remembered this recipe I posted a long time ago for a “peanut” sauce and it is honestly one of the best sauces I have ever made. So what better to go with this sauce then chicken satay skewers! I also have a ton of watermelon in the fridge because I made a paleo watermelon lime sorbet last night (it’s freezing now, but I will post later), so I found a recipe for a watermelon & cucumber salad. So I am pretty excited about meal time. My folks are coming to visit in a few weeks so I always like to make really good dinners for them and I think this may be one!

Ingredients:

Chicken Satay & marinade
* 1/2 can full fat coconut milk
* 1 1/2 tbsp. fresh ginger, grated
* 1 tbsp. minced garlic
* 1 tbsp. curry powder
* 1 tsp. salt
* 2 lbs chicken strips or breasts cut into strips

1. Mix together coconut milk, ginger, garlic, curry powder and salt.
2. Pour on top of chicken strips and make sure everything is coated with the marinade.
3. Cover and refrigerate at least an hour, but the longer you marinade the better!
4. Thread the chicken onto wooden strips (Make sure you soak the strips in water so they don’t burn on the BBQ)
5. Cook for about 10-15 minutes until lightly brown.

“Peanut” Sauce:
* 1/2 cup almond butter
* 1/2 cup apple sauce (Make sure to look for sugar free or organic raw apple sauce. They can be PACKED with sugar)
* 1/2 cup coconut milk
* 1 1/2 tbsp. fresh ginger, grated
* 2 crushed garlic cloves
* 1/2 lime juice
* chili oil if you want a kick!

1. Mix all ingredients together in your food processor until creamy and you are good to go!

Watermelon, Cucumber, Mint Salad:
* 2 cups watermelon, diced
* 1 cucumber, diced or sliced
* 1/4 red onion, thinly sliced
*4-5 tbsp. mint, minced
* 3 tbsp. olive oil
* 2 tbsp. red wine vinegar
* salt/pepper to taste

1. Combine all fruit, veggies, and mint together
2. Combine the olive oil and vinegar together and pour on top of salad. Mix together.
3. Garnish with some of the mint. DONE!

Now you have your perfect, healthy, summer BBQ dish and salad.
Props to PaleOMG, Paleo Foodie Kitchen, and myself for the recipes…

1 Comment

Posted by paleoyummers on July 21, 2013 in Appetizers, Chicken, Dinner, Salad, Sauces

Tags: coconut milk, ginger, gluten free, Paleo, paleo chicken satay, peanut sauce, watermelon salad

Mushroom coconut ginger chicken

30 Jun

This dinner is scrumptious. I am actually going to write the recipe a tad different then how I made it because I wasn’t too fond of the chicken thighs. I’d rather cut up pieces of chicken breast and use those in the recipe. So with that…..

Ingredients:

2 chicken breasts cut into pieces
1 can coconut milk
3 tbls grated fresh ginger
1 pack of shiitake mushrooms
1 pack of crimini mushrooms
2 cloves of garlic minced
1/2 onion chopped
Salt, pepper, onion powder, garlic powder to season chicken pieces

In a large skillet add garlic and onions to some olive oil. Cook until tender then add coconut milk and mushrooms. Boil until reduced a bit. Add fresh grated ginger and s/p to taste. Put a lid on the skillet and simmer while you cook the chicken.

In a second pan, cook seasoned chicken pieces in a bit of olive oil. When these are done add to coconut sauce and let simmer together for another 10 minutes.

I didn’t make cauliflower rice but this would be a great dish to add to it because the sauce is so good you want something to absorb it!

Serve with your favorite steamed vegetables. Yum!