Nut-Free Chicken Satay with Peanut Sauce
Elevate your grilling game with this Nut-Free Chicken Satay with Peanut Sauce—an irresistibly flavorful twist on the classic dish that's perfect for allergy-friendly dining. Succulent chicken thighs are marinated in a fragrant blend of soy sauce, lime juice, brown sugar, and aromatic spices like cumin and coriander, then grilled to perfection for a smoky, char-grilled finish. The creamy "peanut" sauce, made with rich sunflower seed butter and coconut milk, delivers all the nutty depth of traditional satay without the allergens. With bold flavors of garlic, ginger, and a hint of sriracha, this dish is perfect as an appetizer, main course, or party platter and pairs beautifully with fresh cilantro garnish. Quick to prepare and packed with Southeast Asian-inspired zest, this nut-free chicken satay is the ultimate crowd-pleaser for any table.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 cup coconut milk
- 1 cup sunflower seed butter
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce
- 10 pieces bamboo skewers
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
Instructions
Start by soaking the bamboo skewers in water for at least 30 minutes to prevent burning during cooking.
Cut the chicken thighs into bite-sized pieces and set aside in a large mixing bowl.
In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of lime juice, brown sugar, ground cumin, ground coriander, half of the minced garlic, half of the minced ginger, and salt.
Pour this marinade over the chicken pieces, toss to coat, and let them marinate in the refrigerator for at least 30 minutes. If you have more time, a couple of hours will increase the flavor.
While the chicken is marinating, make the sunflower seed sauce. In a saucepan over medium heat, combine coconut milk, sunflower seed butter, 1 tablespoon of lime juice, honey, rice vinegar, sriracha sauce, remaining soy sauce, remaining minced garlic, and ginger. Stir well to combine.
Continue to cook the sauce for about 5 minutes, stirring frequently, until it thickens slightly. Adjust the seasoning to taste and set aside.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grill with vegetable oil.
Thread the marinated chicken pieces onto the soaked bamboo skewers.
Grill the chicken skewers for 12-15 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks.
Serve the chicken skewers hot, garnished with chopped cilantro, alongside the warm sunflower seed sauce for dipping.
Nutrition Facts
Calories |
2984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.1 g | 271% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4347 mg | 189% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 84.8 g | ||
| Protein | 168.6 g | 337% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 456 mg | 35% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3174 mg | 68% | |
*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.
