Low FODMAP Gluten Free Chicken Satay Skewers

Total time1 hr 40 min

Prep time25 min

Cook time15 min

Low FODMAP Gluten Free Chicken Satay Skewers

Juicy chicken thigh strips soak up a vibrant marinade of turmeric, coriander, cumin, and lime juice before hitting the grill, picking up real char and caramelization in just a few minutes per side. The peanut sauce that goes alongside is silky and bold, built from creamy peanut butter, full-fat coconut milk, fresh ginger, and a kick of red pepper flakes that simmers down into something glossy and spoon-coating. Threading the strips onto skewers keeps everything cooking evenly and makes for an easy, hands-on dinner that's perfect for weeknight grilling or a backyard spread. Finished with fresh cilantro and a squeeze of lime, this one balances warm spice, tang, and richness in every bite. It's a satisfying, protein-packed option that fits neatly into a low FODMAP way of eating without sacrificing any of that classic satay flavor.

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken thighs, cut into 1-inch strips
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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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 oil 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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