Grilled Chicken Satay Platter with Creamy Almond Sauce

Grilled Chicken Satay Platter with Creamy Almond Sauce

It’s nearing the fourth of July, and this grilled chicken satay platter with creamy almond sauce is totally drool worthy.  Why not switch things up from the traditional ribs – burger bash and bring some asian flare to the red, white and blue celebration?  Your family and friends will rave when they see and taste your beautiful food all made with healthy ingredients. And please take note that the only element that needs cooking is the chicken and that’s being grilled so no slaving over a hot stove here.  Plus this meal is easily made ahead which makes it perfect for entertaining.

Grilled Chicken Satay Platter with Creamy Almond Sauce

You’ll want to plan ahead to marinate the chicken.  I recommend marinating it overnight, but if all you have is 1 hour – go for it.  I used Trader Joe’s chicken tenders for this recipe.

Grilled Chicken Satay Platter with Creamy Almond Sauce

Here’s what you’ll need for the marinade that’s made in just a few minutes in a vita-mix blender.  So the dates blend easily,  I let the ingredients soak for 10 minutes before blending.

Grilled Chicken Satay Platter with Creamy Almond Sauce

Once the marinade is blended, combine chicken and marinade and refrigerate, preferably overnight.

Grilled Chicken Satay Platter with Creamy Almond Sauce

While you’re at it, rinse out your blender and make the sauce.  It’s the day before serving it so I’d say get done whatever you can ahead of time, right?  This is so easy and scrumptious.  You’ll want to drink this stuff.

Grilled Chicken Satay Platter with Creamy Almond Sauce

After soaking sauce ingredients for 10 minutes, blend well.  Store in a glass jar in the fridge.  Adjust seasonings before serving by adding more sea salt or lemon juice, if needed.

For the refreshing Thai slaw, again I’d chop all veggies ahead and store in the fridge in a sealed container.  Make the dressing by mixing all ingredients in a small jar and shake well.  Refrigerate until serving.

Grilled Chicken Satay Platter with Creamy Almond Sauce

The day of serving is here and all you have to  do is grill the chicken and assemble the platter. Easy-peasy, right?  Pre-soak bamboo skewers.  Thread marinated chicken on skewers. Grill chicken 6 minutes on each side.

Grilled Chicken Satay Platter with Creamy Almond Sauce

Before serving, toss slaw veggies with the dressing and arrange slaw, grilled chicken and sauce on a platter.

Grilled Chicken Satay Platter with Creamy Almond Sauce

Serve with wedges of cold watermelon.  Dig in and enjoy!

Hope your fourth of July celebration is full of your favorite people!


Grilled Chicken Satay Platter with Creamy Almond Sauce (serves 6)

chicken and marinade

3 lbs chicken tenders (I use Trader Joe’s organic chicken tenders)

2 pitted medjool dates

3 tablespoons coconut aminos

1/2 tablespoon red boat fish sauce

2 cloves garlic

1 tablespoon curry powder

1 teaspoon sea salt

1/2 teaspoon black pepper

2 teaspoons avocado oil

3 tablespoons lemon juice

1 teaspoon yai’s thai hot chili sauce (or your favorite hot sauce)

creamy almond sauce

2 pitted medjool dates

1/2 cup hot water

1 1/2 teaspoons toasted sesame oil

1/2 cup roasted and salted almond butter

1/2 teaspoon curry powder

1/2 teaspoon sea salt

1/4 teaspoon (or more for spicy) yaisthai chili paste

1 – 2 tablespoons fresh lemon juice

1/2 cup full fat coconut milk

refreshing Thai slaw

3 cups shredded cabbage

1 red pepper, sliced thin

1 English cucumber peeled and spiralized

2 red radishes, sliced in julienne

1 stalk celery, sliced thin

3 green onions, chopped thin


2 tablespoons fresh lime juice

4 tablespoons avocado oil

1/2 teaspoon garlic powder

sea salt and pepper to taste


chicken and marinade: Plan ahead to marinate the chicken for an hour to overnight.  Combine all marinade ingredients in a high powered blender.  Let sit 10 minutes for the dates to soften.  While you’re waiting, rinse and pat chicken tenders dry.  Place in a zip-loc bag or a shallow glass dish.  Blend marinade until smooth.  Pour over chicken, toss to coat and refrigerate for at least 1 hour to overnight.

If you’re using bamboo skewers, soak skewers in water for 15 minutes or so before threading the chicken on.  Heat grill to 300.  Remove chicken from marinade and thread chicken tenders on skewers.  Grill 6 minutes on each side.  Everyones grill is different, but these don’t take long at all.

creamy almond sauce:  I made the almond sauce ahead, right after I made the marinade.  It makes pulling the meal all together so much easier that way.  I just rinsed out my blender and refilled it with sauce ingredients.  Let sauce ingredients sit 10 minutes and blend until smooth.  Pour into a small jar and refrigerate until serving.

refreshing Thai slaw:  Combine dressing ingredients together in a small jar and shake it up.   Mix all salad vegetables together in a large bowl.  Toss in dressing until well combined.  Serve grilled chicken and salad on a large platter with the almond sauce.  This is such a festive but healthy party platter. 

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