Guest Post: Coconut Chicken Satay

Hi there, AAG fans! It’s with mixed emotions that I bring this guest post to you today. While I am excited to “meet” Danielle’s amazingly loyal fans, I am deeply saddened by what her family has been going through and only wish this were happening under different circumstances. I’m glad she knew she could reach out to the wonderful blogging community to help her out during this unimaginable time.

So as you may have guessed from my blog name, I am all about real food. I may not be a paleo eater myself, but my I think my “no processed food” plan is a pretty good stepping stone in that direction – if that’s where you’re headed.

It all started in 2010 when I had the wake up call of my life during a Michael Pollan segment all about “Where our food comes from.” You see, I realized I had no idea – and that was probably not a good thing! I then proceeded to completely overhaul my family’s diet and cut out all things highly processed (i.e. white flour, white sugar, factory farmed meat, anything out of package with more than 5 ingredients, etc.).

This transition was not easy at first, which is why I started a blog to document our challenge and hopefully inspire others to join us along the way. What started out as a simple pledge has turned into my new passion, and now here I am more than 4 years later still with so much to say. In fact, my first cookbook is coming out in just a few short weeks. So I am thrilled to be able to share a paleo-modified version of one of my recipes with you today, Coconut Chicken Satay.
(This one is a big hit with my little ones, by the way – it is served on a stick after all). 🙂

100 Days of Real Food


View More: https://kellykatephotography./HvcP8120166Lisa Leake is a wife, mother, foodie, blogger, and cookbook author who chronicles her family’s journey on 100daysofrealfood.com as they seek out the real food in our processed food world. What started as a simple pledge has turned into a valuable and practical resource that’s now read by millions around the globe. Lisa has appeared on Dr. Oz, Good Morning America, CNN, and The Doctors TV Show.

Guest Post: Coconut Chicken Satay


SERVES: 3-4 as an entree


  • 1 lb chicken breasts, preferably locally and/or organically raised
  • 1/2 cup tahini
  • 1/2 cup unsweetened whole coconut milk
  • 2 tablespoons fresh-squeezed lime juice
  • 1 tablespoon honey
  • 3 cloves garlic
  • 1/2 fresh jalapeno, seeds & stem removed (or use the whole thing if you like it spicy!)
  • 1/8 teaspoon chili powder
  • 1/3 cup unsweetened shredded coconut, lightly toasted (Note: coconut can burn quickly and needs to be stirred/checked frequently while toasting…we do ours in the toaster oven for no more than 2 or 3 minutes)

Special tools needed: Skewers and foil lined baking sheet


  1. Preheat the oven broiler to high and ensure an oven rack is placed near the top (about 4 or 5 inches) under the heat.
  2. Soak the skewers in water to prevent them from burning in the oven.
  3. Cut the chicken breasts into strips and thread them onto skewers. Place the prepared skewers on a foil-lined baking sheet and set aside (you can stick them in the fridge if you’d like).
  4. In a food processor or blender puree the tahini, coconut milk, lime juice, honey, garlic, jalapeno, and chili powder together. Remove ¼ cup of the tahini mixture and drizzle/brush it over the raw chicken skewers.
  5. Place the chicken under the broiler to cook. After 4 to 5 minutes take the baking sheet out, turn the skewers over, drizzle another ¼ cup of the tahini sauce on top, and cook for 4 or 5 more minutes or until cooked all the way through.
  6. Once the chicken is done take it out, drizzle the remaining tahini sauce over top (or serve it as extra dipping sauce on the side), and sprinkle the toasted coconut on top. Serve warm and enjoy!