Thai Chicken Skewers With Spicy Almond Sauce, Just Wow


This spicy Thai sauce is easy to whip up when your guests are already headed over. The red curry paste, Sriracha, and red pepper flakes add a triple layer of heat that builds in your mouth, balanced by the rich, creamy almond butter. You’ll find yourself reaching for more chicken skewers, just as a vehicle to eat more of this sauce.

Ingredients for the Spicy Almond Sauce:

1/2 cup Justin’s Classic Almond Butter
1/4 cup hot water
2 tablespoons Thai red curry paste
2 tablespoons palm sugar or light brown sugar
2 tablespoons Sriracha
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon freshly squeezed lime juice from 1 lime
1 teaspoon finely minced garlic
1/2 teaspoon red pepper flakes
2 scallions, thinly sliced
Kosher salt, to taste

Ingredients for the Chicken Satay:

1 stalk lemongrass, roughly chopped
2 tablespoons vegetable oil
2 tablespoons fish sauce
2 tablespoons palm sugar or light brown sugar
1 tablespoon freshly squeezed lime juice from 1 lime
1 tablespoon soy sauce
2 teaspoons freshly minced garlic (about 2 medium cloves)
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon Sriracha
1 pound skinless, boneless chicken breasts, sliced into 1/2-inch strips lengthwise
Bamboo skewers, soaked in water for 30 minutes prior to use

Instructions for the Spicy Almond Sauce:

In a medium bowl, whisk together almond butter and hot water.

Stir in curry paste, sugar, Sriracha, soy sauce, vinegar, lime juice, garlic, red pepper flakes, and scallions. Season with salt to taste. Use immediately or store in an airtight container in refrigerator for up to two weeks.

Instructions for the Chicken Satay:

Place lemongrass, oil, fish sauce, sugar, lime juice, soy sauce, turmeric, garlic, coriander, and Sriracha in jar of a blender and blend on high speed until smooth, about 30 seconds, scraping down sides as necessary.

Place chicken in a large resealable plastic bag and pour in marinade. Place in refrigerator and marinate 1 to 2 hours, turning bag occasionally to marinate evenly.

Remove chicken from marinade and thread onto wooden skewers.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill chicken until browned on both sides and cooked through, about 3 minutes per side. Transfer to a platter, let rest for 5 minutes, then serve with Spicy Almond Sauce.

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