Nut-Free Satay Chicken
Delight your taste buds with this flavorful Nut-Free Satay Chicken, a delicious twist on the classic satay recipe that swaps traditional peanut butter for creamy sunflower seed butter—perfect for those with nut allergies. Tender, bite-sized chicken thighs are infused with a rich and aromatic marinade made from coconut milk, soy sauce, lime juice, and a medley of spices, including turmeric, cumin, and coriander. Grilled to smoky perfection on bamboo skewers, these juicy chicken morsels are bursting with bold, savory flavors and subtle hints of sweetness and spice. Ready in under an hour, this quick and easy dish is ideal for weeknight dinners or backyard barbecues. Serve with steamed rice, crisp salads, or your favorite dipping sauces for an unforgettable nut-free, gluten-friendly meal that everyone can enjoy.
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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
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and transfer them to a large bowl.
Step 2
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.
Step 3
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.
Step 4
Preheat your grill or a grill pan over medium-high heat. Lightly oil the grates or surface using vegetable oil.
Step 5
Thread the marinated chicken pieces onto the soaked bamboo skewers, leaving a little space in between each piece for even cooking.
Step 6
Grill the chicken skewers for about 8-10 minutes, turning occasionally, until the chicken is fully cooked and has grill marks on all sides.
Step 7
While grilling, occasionally brush the chicken with leftover marinade using a clean brush to keep it moist.
Step 8
Remove the chicken skewers from the grill and let them rest for a few minutes.
Step 9
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
| Serving size | (1215.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2029.9 |
| Total Fat 121.2g | 0% |
| Saturated Fat 25.3g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 750mg | 0% |
| Sodium 4295.9mg | 0% |
| Total Carbohydrate 69.3g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 42.7g | |
| Protein 169.8g | 0% |
| Vitamin D 42IU | 0% |
| Calcium 248.6mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 2497.1mg | 0% |
Source of Calories