Chicken Satay

This Chicken Satay marinade was adapted from Tyler Florence’s recipe which I tweaked a little bit to make it Paleo friendly. I was happy it had a very short list of ingredients that I already have available in my pantry. I paired it with the Sunshine Sauce from the Well Fed cookbook (recipe can also be found here) and D said this combination is another keeper!

Since it has been raining lately, I thought that its a soup kind of day so I made an easy Egg Drop Mushroom Soup to complete this meal.


5.0 from 1 reviews
Chicken Satay
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 4
  • ½ can full fat coconut milk
  • 1½ tbsp fresh ginger, grated
  • 1 tbsp garlic, minced
  • 1 tbsp curry powder
  • 1 tsp salt
  • 3 lbs chicken breasts, cut into strips
  • wood skewers
  1. Mix together coconut milk, ginger, garlic, curry powder and salt.
  2. Pour on top of chicken strips and make sure that everything is coated with the marinade.
  3. Cover and refrigerate for at least an hour.
  4. Preheat oven on convection setting at 375F.
  5. Thread chicken strips onto wooden skewers and arrange on a foil lined baking sheet.
  6. Cook for 15 minutes until the chicken is lightly browned and juices run clear.


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