Paleo Coconut Chicken Satay (AIP, Low-Fodmap, Nightshade Free)

This recipe was inspired by Living Loving Paleo’s Chicken Satay recipe. I just modified it to fit my dietary restrictions. So, that makes this recipe autoimmune paleo, low-fodmap, and nightshade free!

I, of course, included my favorites, ginger and turmeric, for anti-inflammatory and gut healing benefits. I can never get enough of those two spices!


Coconut Chicken Satay

Serves 4


1 lbs. chicken breasts, pounded to about 1/4-1/2 inch thick

1/2 cup full fat coconut milk

2 heaping tbs. cilantro, chopped

2 tsp. fresh grated ginger root

1/2 tsp. turmeric

1/4 tsp. saffron

1/2 tsp. sea salt

Skewers (metal or wooden)

Mix all ingredients together in a plastic bag and marinate the chicken for 2-12 hours.

If you are using wooden skewers, about 30-60 minutes before you are ready to cook the chicken, soak the skewers in water.

Preheat oven to 350 F. Line a baking sheet with aluminum foil and place a wire cooling rack on top. Weave chicken onto skewers and place on the wire rack.

Bake for 25-30 minutes, until chicken is almost done. Broil on high for about 5-10 minutes until chicken is done.

I enjoy eating this over a salad but you can make any type of “peanut” sauce to go with it, as well.



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