Easy Chicken Satay with 2 Dips: Creamy Honey Cilantro Lime and Almond Ginger Dips
Inroduction
About this Recipe
By: Caitlin Greene
Besides seafood, I love making chicken for dinner and save any leftovers for lunch the next day. I wanted something different and decided to make Chicken Satay, one I haven’t made for a while. I made 2 dips for them because I was a little indecisive. Both taste so amazing together, I can have a second plate of them!
To make these chicken satay and dips, you will need the ingredients below:
-chicken breast or thigh
-coconut aminos
-lime
-curry powder
-full fat coconut milk
-garlic clove
-honey
-plain yogurt
-tahini
-cilantro
-sesame oil
-tamari soy sauce or liquid aminos
-ground ginger
-maple syrup
-almond butter
-sriracha
How do you make these Easy Chicken Satay with Creamy Honey Cilantro Lime and Almond Ginger Dips?
We will start with the chicken. Place the chicken in a cutting board and pound the chicken thinly. Cut the chicken into strips.
Next, in a large bowl, combine all the ingredients for the marinade together, making sure everything is mixed together. Add in the chicken and let it marinate for 30 minutes.
Then, preheat the oven to 375 degrees Fahrenheit. Place the chicken on skewers. This is optional, but if you want a crispy outside for the chicken, quickly sear the chicken for 1 minute per side on medium-high heat on a pan before baking. Add the chicken skewers to a baking pan and bake for 12-15 minutes. Once ready, remove the chicken from the oven and place onto a plate.
Now, into the 2 dips. To make the Cilantro Lime Dip, add all the ingredients for the dip into a bowl. Whisk until smooth. To make the Almond Ginger Drip, add all the ingredients for the dip into a bowl and whisk until smooth.
Now, serve the chicken together with the dips, have a seat and enjoy them!
Easy Chicken Satay with 2 Dips: Creamy Honey Cilantro Lime and Almond Ginger Dip
Ingredients
Marinade
- 1 tbsp coconut aminos
- Juice from ½ lime
- 1 tsp curry
- 3 tbsp full fat coconut milk
- ¼ tsp salt
- ¼ tsp pepper
- 1 garlic clove, minced
- 1 tsp honey
- 1 lb boneless chicken breast or thigh
Cilantro Lime Dip
- 1 cup plain yogurt
- 2 tsp lime juice
- 2 tsp honey
- 2 tsp tahini
- 1/4 tsp salt
- 1 tbsp cilantro
- Optional: a few drops of sesame oil
Almond Ginger Dip
- 2 tbsp plain yogurt
- 2 tbsp coconut aminos
- 1 tbsp tamari soy sauce or liquid aminos
- 1/2 tsp ground ginger
- 2 tsp maple syrup
- 3 tbsp almond butter
- 1/2 tsp sesame oil
- 1 tbsp lime juice
- 1 tsp minced garlic
- 1/4 tsp sriracha
Instructions
- Preheat oven to 375.
- Place the chicken in a cutting board. Pound the chicken thinly and cut into strips.
- In a large bowl, combine all the ingredients for the marinade together, making sure everything is mixed together. Add in the chicken and marinate for 30 minutes.
- While the chicken is marinating, make the dip of choice.
- To make the Cilantro Lime Dip, add all the ingredients for the dip into a bowl. Whisk until smooth.
- To make the Almond Ginger Drip, add all the ingredients for the dip into a bowl. Whisk until smooth.
- Once ready, place the chicken on skewers.
- Optional- if you want a crispy outside for the chicken, quickly sear the chicken for 1 minute per side on medium-high heat on a pan before baking.
- Add the chicken skewers to a baking pan. Bake for 12-15 minutes. Once ready, remove from the oven and place onto a plate.
