Almond Butter Chicken Satay

Almond Butter Chicken Satay


Indulge in a culinary adventure that marries the rich, nutty essence of almond butter with the vibrant spices of traditional chicken satay. This Almond Butter Chicken Satay recipe is a delightful fusion of flavours that will leave you craving more with each savoury bite.

Drawing inspiration from the vibrant street food culture of Southeast Asia, this dish offers a unique twist on the beloved classic. Tender chunks of chicken are marinated in a harmonious blend of aromatic spices and luscious almond butter, creating a symphony of taste sensations.

The creamy almond butter not only adds a luxurious texture but also infuses the dish with a subtle nuttiness that perfectly complements the savoury profile of the chicken. Paired with a tangy and slightly sweet satay sauce, this recipe strikes a perfect balance of flavours, creating a culinary masterpiece that is sure to impress even the most discerning palates.

Whether you are hosting a dinner party or simply craving a taste of something extraordinary, this Almond Butter Chicken Satay is guaranteed to elevate your dining experience to new heights. So, roll up your sleeves, fire up the grill, and get ready to embark on a flavour-packed journey that will leave you craving seconds.


  • 2 tbsp coconut oil
  • 1 lemongrass stalk (inner core only), finely chopped
  • 2 garlic cloves, finely chopped
  • 5cm piece of ginger, finely chopped/grated
  • ½ red onion, finely chopped
  • ½ tsp dried chilli flakes
  • 2 tsp coconut sugar
  • 2 tsp tamarind paste
  • 2 tbsp tamari
  • ½ cup (125g) almond butter
  • Juice of 3 limes
  • ½ Chinese cabbage (wombok), finely shredded
  • ¼ red cabbage, finely shredded
  • 2 kale leaves, finely shredded
  • ¼ cup (35g) sesame seeds, toasted
  • 2 tsp sesame oil
  • 8(800g) chicken thigh fillets, cut in half


  1. To make satay, melt coconut oil in a frypan over medium heat. Add lemongrass, garlic, ginger, onion and chilli flakes, and cook, stirring, for 5 minutes or until softened. Add coconut sugar, tamarind paste, tamari, almond butter, juice of 1 lime and 1 cup (250ml) water. Cook, stirring, for 1-2 minutes until combined. Season to taste, then set aside to cool slightly.
  2. Place all cabbage, kale and sesame seeds in a bowl and toss to combine. Whisk sesame oil and juice of remaining 2 limes in a separate bowl, then toss with slaw.
  3. Preheat a barbecue or chargrill pan to high. Thread chicken onto skewers and lightly brush all over with 1/3 cup (100g) satay sauce. Cook, turning, for 10 minutes or until cooked through. Serve chicken with slaw and remaining satay sauce.

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