Satay Chicken Skewers ~ Gluten-free
This post may contain affiliate links. That means if you click and buy, I may receive a small commission (at zero cost to you). Please see my full disclaimer policy for details.
I’m sure glad Chicken Satay Skewers are quick and easy to make because we plan on having these a lot! The perfect blend of spices comes through in every tender bite of chicken.
The first night I made chicken satay for dinner, my husband asked if we could keep it on a weekly rotation. And that was on the third night of leftovers. I agree, though; it is indescribable—lots and lots of flavors.
Chicken Satay Skewers go hand-in-hand with peanut sauce for dipping. I use the same peanut sauce recipe, which is my favorite that I also serve with spring rolls. It is easily found in grocery stores if you don’t want to make the peanut sauce. My favorite store brands are Bangkok Peanut Sauce and San-J Thai Peanut Mildly Spicy Marinade & Dipping Sauce; both are gluten-free.
What kind of chicken is best?
I prefer chicken breast for skewers, but thigh meat is fine too. Chicken tenders are an easy option because they are ready to thread on the skewers.
The chicken will marinate just 30 minutes before grilling. Grill time is 15-20 minutes, depending on the thickness of the chicken.
While the chicken is grilling, you can cook up some ramen noodles (gluten-free if needed) and stir-fry a pan of fresh veggies. That’s a quick and simple yet delicious dinner in less than an hour, including the marinating time!!
You Will Need These Ingredients To Make Satay Chicken Skewers:
1. Skewers ~ metal or wooden. Wooden skewers need to be soaked about 20 minutes before threading.
2. Chicken breasts
4. Honey or agave syrup
5. Soy sauce ~ I use gluten-free, substitute coconut aminos for soy-free diets.
5. Ground ginger
6. Curry powder
8. Peanut sauce for dipping ~ substitute Kikkoman Sweet & Sour for nut-free diets.
Satay Chicken Skewer
- 16 ounces chicken breast or 1 lb tenders
- 1 1/2 Tbsp oil
- 1 1/2 Tbsp honey or agave syrup
- 1 1/2 Tbsp soy sauce ~ I use gluten-free substitute coconut aminos for soy-free diets.
- 1 1/2 Tbps ground ginger
- 1 1/2 Tbsp curry powder
- 1 1/2 Tbsp garlic minced
- Soak skewers for about 20 minutes if you are using the wooden type.
- Cut the chicken breasts into strips or chunks and thread on prepared skewers.
- Lay threaded skewers on a large cookie sheet with edges.
- Mix oil, honey, soy sauce, ginger, curry powder, and garlic in a bowl.
- Brush mixture over chicken generously and let sit for 30 minutes.
- Grill for 15-20 minutes turning chicken over to grill both sides.
This recipe idea is from Kylee Cooks.