Nut-Free Chicken Satay with Peanut Sauce

Savor the irresistible flavors of this Nut-Free Chicken Satay with Peanut Sauce, a creative twist on the classic dish that’s perfect for anyone with nut allergies. Tender, marinated chicken thighs are threaded onto bamboo skewers and grilled to juicy perfection, offering a smoky char that pairs beautifully with the velvety, nut-free "peanut" sauce made with sunflower seed butter. Infused with aromatic spices like cumin, coriander, and fresh ginger, every bite is a harmonious blend of sweet, tangy, and mildly spicy flavors. Easy to prepare in under an hour, this dish is perfect for weeknight dinners, backyard barbecues, or even meal prepping. Serve with a drizzle of lime, a sprinkle of fresh cilantro, and a side of warm dipping sauce for an allergen-friendly take on a beloved street-food favorite!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Start by soaking the bamboo skewers in water for at least 30 minutes to prevent burning during cooking.

Step 2

Cut the chicken thighs into bite-sized pieces and set aside in a large mixing bowl.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Continue to cook the sauce for about 5 minutes, stirring frequently, until it thickens slightly. Adjust the seasoning to taste and set aside.

Step 7

Preheat a grill or grill pan over medium-high heat. Lightly oil the grill with vegetable oil.

Step 8

Thread the marinated chicken pieces onto the soaked bamboo skewers.

Step 9

Grill the chicken skewers for 12-15 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks.

Step 10

Serve the chicken skewers hot, garnished with chopped cilantro, alongside the warm sunflower seed sauce for dipping.

Nutrition Facts

Serving size	(1264.5g)

Amount per serving	% Daily Value*
Calories	2983.8

Total Fat 211.1g	0%
Saturated Fat 32.5g	0%
Polyunsaturated Fat 16.9g
Cholesterol 567.0mg	0%
Sodium 4347.4mg	0%
Total Carbohydrate 131.8g	0%
Dietary Fiber 24.3g	0%
Total Sugars 84.8g
Protein 168.6g	0%

Vitamin D 31.8IU	0%
Calcium 455.6mg	0%
Iron 16.4mg	0%
Potassium 3173.8mg	0%

*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.

Source of Calories

Fat: 61.3%

Protein: 21.7%

Carbs: 17.0%