Last year, my husband and I did Jillian Michaels’ Ripped in 30 DVD which also came with a meal plan. I was nervous about what types of foods she was going to make us eat but in the first few days, one item on the meal plan was Chicken Satay. I had never tried it before so I had nothing to compare it to but I have to say I was very impressed that this meal was “allowed.”
You marinade chicken for awhile, skewer them and then grill them. You can then top it with an almond butter sauce but honestly they were just fine without it. This recipe is also in her book, The Master Your Metabolism Cookbook which I’m anxious to check out. I saw her recipe was shared on the Today Show so I thought it was OK to share it with you, too. Here’s how you make it:
Ingredients You’ll Need (I’m going to divide them by the marinade and sauce to make it easier)
1 pound of boneless/skinless Organic Chicken Breast
1/2 cup of low-sodium tamari
Juice of one Orange (about 1/2 cup)
Juice of one lime (About 1 1/2 Tablespoons)
2 garlic cloves, chopped
1/4 cup of rice wine vinegar
2 tablespoons Organic Natural Almond Butter
1 Tablespoon Organic Raw Honey
1 Tablespoon Fresh Ginger, minced
1/4 Teaspoon Sesame Oil
1 Teaspoon Low-Sodium Tamari
1 Garlic Clove, Chopped
1) Slice the chicken breast into thin strips 3 to 4 inches long
2) In a medium bowl, mix 1/2 cup tamari, orange juice, lime juice, and two of the garlic cloves. (I put in a little extra garlic as I forgot to save a clove for later!)
3) Add the chicken slices. Cover the bowl and refrigerate for at least one hour and up to overnight.
Note: Before you grill the chicken, soak the wooden skewers in water for at least 20 minutes. (An easy way to do this is to lay them on a cookie sheet with some water.)
4) Place the rice wine vinegar, almond butter, honey, ginger, sesame oil, 1 teaspoon tamari, and one garlic clove, in a blender or mixing device. Blend or process until smooth. Set aside until ready to serve.
5) Take the chicken out of the marinade and pat the chicken slices dry. Thread two slices onto each skewer. (Mine were a little smaller so I put extra)
6) If using a gas or charcoal grill, carefully spray the grill with olive oil and prepare a medium-hot grill. If using a grill pan, spray it with olive oil and heat over medium- high heat.
7) Grill for two to three minutes per side. Arrange the hot skewers on a platter and either drizzle the sauce over or serve the sauce in a bowl alongside the skewers.
You can see Jillian’s recipe and notes as she has them written, too. Probably easier to print from there,too.
I actually didn’t mind them without the sauce. So if you don’t have the sauce ingredients on hand, you could always try just the marinated chicken grilled.
This is a fairly new recipe to us and one that we decided to try to keep the meal plan a little new. Hope you enjoy it, too! You can check out some of the other “What’s New for Dinner” posts that I’ve shared in the past for more ideas, too!