Dairy-Free Satay Chicken Skewers
Elevate your mealtime with these irresistible Dairy-Free Satay Chicken Skewers, a flavorful twist on the classic dish that's perfect for dairy-free and gluten-free diets. Tender chicken thighs are marinated in a vibrant blend of coconut milk, soy sauce, lime juice, ground spices, and fresh aromatics, delivering a mouthwatering infusion of Southeast Asian flavors. Grilled to golden perfection, these juicy skewers pair beautifully with a creamy peanut sauce that's easy to whip up using pantry staples like peanut butter, rice vinegar, and chili paste for a hint of heat. Quick to prepare and ideal for weeknight dinners or summer cookouts, this recipe guarantees a crowd-pleasing experience. Serve warm with the tangy peanut sauce on the side for dipping, and enjoy a hearty meal that's both wholesome and packed with bold, savory flavors.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 0.5 cup Coconut milk
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 1 tablespoon Brown sugar
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 0.5 cup Peanut butter
- 0.25 cup Warm water
- 1 tablespoon Rice vinegar
- 1 teaspoon Chili paste (optional)
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 8 pieces Wooden skewers
Instructions
Soak the wooden skewers in water for at least 30 minutes to prevent them from burning during cooking.
Cut the chicken thighs into 1-inch cubes and set aside.
In a bowl, mix coconut milk, soy sauce, lime juice, brown sugar, ground coriander, ground cumin, half of the minced garlic, and grated ginger to create a marinade.
Add the chicken cubes to the marinade, cover, and let them marinate in the refrigerator for at least 1 hour or overnight for best results.
While the chicken is marinating, prepare the peanut sauce. In a small saucepan, combine peanut butter, warm water, rice vinegar, remaining minced garlic, and chili paste (if using). Cook over low heat, stirring constantly until smooth, then remove from heat.
Thread the marinated chicken pieces onto the soaked skewers.
Preheat a grill or grill pan over medium-high heat and lightly brush with vegetable oil.
Grill the chicken skewers for about 6-7 minutes on each side, or until fully cooked and lightly charred.
Transfer the skewers to a serving platter and sprinkle with salt for extra flavor.
Serve the chicken skewers warm with the peanut sauce on the side for dipping.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 24.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2848 mg | 124% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 31.8 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 200 mg | 15% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2178 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
