Easy Chicken Satay with Peanut Sauce (Gluten-Free, Dairy-Free)

This easy chicken satay will transport you to the bustling streets of Southeast Asia – tender and juicy marinated chicken skewered and grilled, and dipped in a sweet, savory and spicy peanut sauce make for a delicious appetizer or main dish. You’ll want to eat it over and over again! Gluten-free and dairy-free too.

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Chicken Satay – A Hugely Popular Asian Street Food

Originating in Indonesia, satay later spread to other Southeast Asian countries, and can be readily found in different variations in not just Indonesia, but also Thailand, Malaysia, and Singapore.

When I think of Asian food, satay inevitably comes to mind. Imagine smoky marinated meat on skewers that are accompanied with a sweet, savory and spicy peanut sauce that is irresistibly tasty. That makes me feel like I’m back home in Southeast Asia.

Today I’m sharing a recipe for gluten-free chicken satay. Classic chicken satay marinade and peanut sauce normally uses regular soy sauce (which contains gluten), but today we’re substituting the regular soy sauce with gluten-free soy sauce to make this beloved street food Celiac-friendly!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients for this easy chicken satay recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this easy satay chicken is just a matter of marinating then grilling the chicken, and blending the peanut sauce. Tasty chicken skewers in under an hour!
• Totally Gluten-Free & Dairy-Free: The best part is that these chicken satay skewers are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients needed for making this gluten-free chicken satay recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken: I used skinless, boneless chicken breasts, but you can also use skinless boneless chicken thighs is you prefer juicier meat.
• Garlic: Using fresh garlic in the marinade adds a big boost of flavor to the chicken, so I highly recommend adding it in.
• Sugar: I used light brown sugar, but you can also use cane sugar, dark brown sugar, or coconut sugar if you prefer.
• Soy Sauce: I used gluten-free soy sauce (tamari sauce) to keep this recipe gluten-free. If you are allergic to soy, you can use coconut aminos instead. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.
• Sriracha Sauce: If you don’t have access to Sriracha sauce, you can also use other types of chili sauce instead.
• Lime Juice: Freshly squeezed lime juice will add a nice dose of acidity and tanginess.
• Spices: I used a mix of ground turmeric and ground black pepper to add extra flavor to the chicken marinade. However, you may also use other seasonings (such as garlic powder, onion powder, etc).
• Chicken Broth: You can use either chicken broth or chicken stock.
• Peanut Butter: You can either use chunky peanut butter or creamy peanut butter (depending on how you prefer the texture of the dipping sauce).

How to Make Chicken Satay Skewers:

Prepare Chicken Marinade: In a large bowl, combine the gluten-free soy sauce, minced garlic, lime juice, Sriracha, salt, black pepper, turmeric, and brown sugar. Mix well until the sugar dissolves and the marinade is smooth.

Marinate Chicken: Add the tender chicken pieces to the marinade, turning them to coat evenly. Cover and let marinate for 30 minutes at room temperature, or up to several hours (overnight in the fridge for best flavor).

Dish by Dish Tips:

• Swap Out Protein: If you like, you can also swap out the chicken for juicy cuts of beef, mutton, turkey or pork.
• Allergic to Peanuts? If you are allergic to peanuts, you can use cashew butter instead of peanut butter instead.
• Garnish With: Serve the flavorful chicken satay with chopped peanuts for crunch, cilantro for flavor, and a squeeze of fresh lime juice for an extra tanginess. You can also add refreshing sliced cucumbers on the side to balance out the meat.

Other Gluten-Free Skewers to Enjoy:

• Easy Charcuterie Skewers (Gluten-Free)
• Salmon Kabobs (Gluten-Free, Dairy-Free)
• Rainbow Fruit Skewers (Gluten-Free, Vegan)

Gluten-Free Chicken Recipes You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Easy Chicken Satay with Peanut Sauce (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This easy chicken satay will transport you to the bustling streets of Southeast Asia – tender and juicy marinated chicken skewered and grilled, and dipped in a sweet, savory and spicy peanut sauce make for a delicious appetizer or main dish. You’ll want to eat it over and over again! Gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Chicken Satay:

• 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
• 1 tablespoon minced garlic
• 1 tablespoon brown sugar
• 3 tablespoons gluten-free soy sauce (tamari sauce)
• 1 tablespoon Sriracha sauce
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/3 teaspoon ground turmeric
• 1/3 teaspoon ground black pepper

For the Peanut Sauce:

• 1/2 cup chicken broth
• 5 tablespoons peanut butter (chunky or creamy)
• 2 tablespoons gluten-free soy sauce (tamari sauce)
• 1 tablespoon Sriracha
• 1 tablespoon fresh lime juice
• 1/2 teaspoon brown sugar

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Instructions

1. Prepare Chicken Marinade: In a large bowl, combine the gluten-free soy sauce, minced garlic, lime juice, Sriracha, salt, black pepper, turmeric, and brown sugar. Mix well until the sugar dissolves and the marinade is smooth.
2. Marinate Chicken: Add the chicken pieces to the marinade, turning them to coat evenly. Cover and let marinate for 30 minutes at room temperature, or up to several hours (overnight in the fridge for best flavor).
3. Thread Chicken on Skewers: Thread the marinated chicken pieces onto wooden skewers or metal skewers, spacing them slightly apart for even cooking.
4. Cook Chicken Skewers: Cook the chicken satay skewers on a preheated grill or in a skillet over medium heat for about 5–6 minutes per side, until the chicken is cooked through and lightly charred.
5. Prepare Peanut Sauce: To make the peanut sauce, place chicken broth, peanut butter, soy sauce, Sriracha, lime juice, and brown sugar in a blender. Blend until smooth. For a chunky texture, pulse briefly or stir by hand instead of blending fully. (Adjust the sauce consistency by adding more broth if too thick or more peanut butter if too thin.)
6. Serve and Enjoy: Serve the chicken satay hot with peanut sauce on the side, along with lime wedges and fresh cilantro for garnish.

Notes

Chicken: I used skinless, boneless chicken breasts, but you can also use skinless boneless chicken thighs is you prefer juicier meat.

Garlic: Using fresh garlic in the marinade adds a big boost of flavor to the chicken, so I highly recommend adding it in.

Sugar: I used light brown sugar, but you can also use cane sugar, dark brown sugar, or coconut sugar if you prefer.

Soy Sauce: I used gluten-free soy sauce (tamari sauce) to keep this recipe gluten-free. If you are allergic to soy, you can use coconut aminos instead. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.

Sriracha Sauce: If you don’t have access to Sriracha sauce, you can also use other types of chili sauce instead.

Lime Juice: Freshly squeezed lime juice will add a nice dose of acidity and tanginess.

Spices: I used a mix of ground turmeric and ground black pepper to add extra flavor to the chicken marinade. However, you may also use other seasonings (such as garlic powder, onion powder, etc).

Chicken Broth: You can use either chicken broth or chicken stock.

Peanut Butter: You can either use chunky peanut butter or creamy peanut butter (depending on whether you like more texture of not).

• Prep Time: 5 mins
• Marinating Time: 30 mins
• Cook Time: 20 mins
• Category: Main Dish
• Method: Grilling
• Cuisine: Asian