Gluten Free Chicken Satay Skewers
Smoky, golden, and deeply fragrant, these grilled chicken skewers are the kind of dish that disappears fast — especially when that creamy peanut sauce hits the table. The marinade layers turmeric, coriander, and cumin with tamari, coconut milk, and a squeeze of fresh lime, giving the chicken incredible color and warmth before it ever touches the grill. Tamari is the key swap here: it delivers the same savory depth as soy sauce without any wheat, so the whole dish stays naturally free of gluten without sacrificing a single bit of flavor. The peanut sauce comes together in one small saucepan — peanut butter, coconut milk, ginger, and a hit of red pepper flakes — and it's honestly good enough to eat with a spoon. A quick char on a hot grill or grill pan locks in all that marinade magic and gives you those irresistible caramelized edges. Serve all four portions with lime wedges and fresh cilantro, and you've got a crowd-pleasing dinner that feels restaurant-worthy with very little fuss.
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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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