Nut-Free Satay Chicken
Elevate your grilling game with this flavorful Nut-Free Satay Chicken recipe that's perfect for allergy-conscious food lovers and families alike! This innovative twist on the classic satay swaps out traditional peanut butter for creamy sunflower seed butter, ensuring the rich, nutty flavor without the risk of allergens. Marinated in a luscious blend of coconut milk, soy sauce, lime juice, and aromatic spices like turmeric, cumin, and coriander, these tender chicken skewers boast a bold and mouthwatering profile. Grilled to perfection until beautifully charred, and finished with a sprinkle of fresh coriander, this dish is guaranteed to impress. Ideal for summer BBQs, casual weeknight dinners, or any gathering, pair these nut-free satay skewers with steamed rice or a refreshing salad for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 600 grams Boneless, skinless chicken thighs
- 400 ml Coconut milk
- 3 tablespoons Sunflower seed butter
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 2 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili flakes
- 2 tablespoons Vegetable oil
- 10 Bamboo skewers, soaked in water for 30 minutes
- 2 tablespoons Fresh coriander leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and transfer them to a large bowl.
In a separate bowl, whisk together coconut milk, sunflower seed butter, soy sauce, brown sugar, lime juice, minced garlic, grated ginger, turmeric, coriander, cumin, red chili flakes, salt, and pepper.
Pour the marinade over the chicken pieces, ensuring they are fully coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
Preheat your grill or a grill pan over medium-high heat. Lightly oil the grates or surface using vegetable oil.
Thread the marinated chicken pieces onto the soaked bamboo skewers, leaving a little space in between each piece for even cooking.
Grill the chicken skewers for about 8-10 minutes, turning occasionally, until the chicken is fully cooked and has grill marks on all sides.
While grilling, occasionally brush the chicken with leftover marinade using a clean brush to keep it moist.
Remove the chicken skewers from the grill and let them rest for a few minutes.
Serve the nut-free satay chicken garnished with chopped fresh coriander leaves. Enjoy warm with your choice of side dishes, such as rice or a fresh salad.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4296 mg | 187% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 42.7 g | ||
| Protein | 169.8 g | 340% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 249 mg | 19% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2497 mg | 53% | |
*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.
