Gluten Free Chicken Satay Skewers
Total time1 hr 40 min
Prep time25 min
Cook time15 min
4.5(12)
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs, cut into 1-inch strips
- 3 tbsp tamari
- 2 tbsp full-fat coconut milk
- 1 tbsp fresh lime juice
- 1 tbsp brown sugar
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp kosher salt
For the peanut sauce
- ½ cup creamy peanut butter
- ½ cup full-fat coconut milk
- 2 tbsp tamari
- 2 tbsp fresh lime juice
- 1 tbsp brown sugar
- 1 tsp fresh ginger, finely grated
- ½ tsp red pepper flakes
- 2–3 tbsp water, as needed to thin
For grilling
- 1 tbsp neutral oil (such as avocado or canola oil), for grilling
For serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes so they don't scorch on the grill.
- 2
In a medium bowl, whisk together the tamari, 2 tbsp coconut milk, 1 tbsp lime juice, 1 tbsp brown sugar, turmeric, coriander, cumin, and salt until combined. Add the chicken strips and toss to coat evenly. Cover and refrigerate for at least 1 hour.
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