Grilled Chicken Satay Skewers with Peanut Sauce
Simple Grilled Chicken Satay Skewers with Peanut Sauce make and easy but sophisticated gluten-free, dairy-free, egg-free, soy-free, grain-free Thai dinner! Infused with the flavors of coconut milk & peanut flour, this chicken recipe is a classic favorite for a reason!
- Yield: 4 1x
- Category: Main, Condiment
- Cuisine: Thai
Ingredients
Scale
- For the Chicken:
- 1 lb of Skinless Chicken Tenders (plus enough wooden skewers per chicken pieces)
- 1 Cup Lite Culinary Coconut Milk
- 1/2 Cup Peanut Flour
- 2 TB Coconut Aminos
- 2 TB Chopped Cilantro
- 1/2 TB Lime Juice
- 1 Tsp Minced Garlic
- 1 Tsp Chili Paste
- 1 Tsp Sesame Oil
- 1/2 Tsp Minced Ginger
- 1/2 Tsp Curry Powder
- For the Peanut Sauce:
- 1/2 Cup Peanut Flour
- 1/4 Cup Lite Culinary Coconut Milk
- 2 TB Coconut Aminos
- 2 TB Rice Vinegar
- 1 TB Water
- 1 TB Chopped Cilantro
- 1 TB Chopped Scallions
- 1 Tsp Lime Juice
- 1/2 Tsp Minced Ginger
- 1/2 Tsp Minced Garlic
- 1/2 Tsp Chili Paste
- 1/4 Tsp Curry Powder
- 1 Packet of Stevia (1 Tsp Sugar)
Instructions
- In a large ziplock bag (or bowl), combine all the chicken marinade ingredients, then add the chicken, and mix around. Place the bag (or covered bowl) in the fridge for 1-2 hours.
- Soak your wooden skewers during this time as well.
- While you heat a greased non-stick grill pan over high heat on the stove, skewer the chicken tenders on your wooden skewers and place on a plate.
- Grill each skewer for about 5-6 minutes on each side or until thoroughly cooked through. I did this in about 3 batches to fit my pan. Set the grilled skewers aside on a clean plate.
- To make the peanut sauce, simply combine all the sauce ingredients and mix. You can optionally heat the sauce in a small pan on the stove if you'd like it warmed before serving with the chicken skewers.
Nutrition
- Serving Size: 3 Skewers