Mel Christensen

Mel Christensen

Top Posts & Pages

Clean Chicken Satay - *Gluten Free, Dairy Free, Soy Free, Egg Free

Satay Sticks

Clean Chicken Satay

 *Gluten Free, Dairy Free, Soy Free, Egg Free


  • 1 kg Chicken Thigh (or Breast) Fillets, all fat & skin removed
  • 1 tsp each of coriander, cumin and chilli powders
  • Juice of 1 lime



  1. Combine together all ingredients and rub into the chicken. (You can cube the chicken and thread onto bamboo skewers now if you want satay sticks.)
  2. Cover and stand for at least 2 hours


Satay Sauce

Adapted from Official Thermomix Recipe Community (


  • 1/2 red onion (Spanish)
  • 1 tbsp. coriander, fresh
  • 1.5 tbsp. coconut oil
  • 1 tsp. ground cumin
  • 2 cloves garlic, peeled
  • 3 tbsp. Natural crunchy peanut butter (no added sugar)
  • 1 small red chillies, unseeded
  • juice of half lime
  • 2 tbsp. Natvia or coconut sugar
  • 3 tbsp. Shredded coconut
  • 1 tsp. coconut aminos or tamari (or if you are ok with soy and gluten you can use regular soy sauce)
  • 1 cup water


  1. Place garlic, onion, chilli, and coriander into mixing bowl and chop 5 sec/speed 7.
  2. Add cumin and coconut oil, saute 3mins/Varoma temp/Speed 2.
  3. Add peanut butter, lime juice, Natvia (or coconut sugar), coconut and soy sauce and mix 10sec/speed 4 (this will form a paste). Gradually add the water, about 1/4 cup at a time until you get the sauce to a consistency that you like (more water = runnier sauce). Cook 5mins/Varoma temp/Speed 2
  4. Set aside and when it’s serving time, pour over your skewers with some extra on the side if desired.

* If you don’t have a Thermomix , no worries! Just use your food processor for step 1, and then pop them in a small saucepan along with the cumin and coconut oil and sauté for 3 minutes until soft.  Turn off heat.  Process the rest of the ingredients and add them to the saucepan and continue to cook over medium heat for further 5 minutes, stirring until smooth.  No food processor? No worries!  A nice sharp cook’s knife and a chopping board are a fabulous, tried and true method too!


  1. Barbecue chicken fillets (or skewers) on medium to high heat until well browned.
  2. Cover and stand 10 minutes then top with satay sauce and serve.