Gluten-Free Indonesian Satay

Ingredients

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• 1.5 lbs chicken breast or firm tofu, cut into 1-inch cubes
• 1/4 cup gluten-free soy sauce or tamari Shop
• 2 tbsp honey or maple syrup Shop
• 1 tbsp fresh lime juice
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes (optional) Shop
• 1 cup creamy peanut butter Shop
• 1/4 cup coconut milk Shop
• 1 tbsp sesame oil Shop
• 1 tbsp fresh cilantro, chopped (for garnish)
• 1 cucumber, sliced, and lime wedges, for serving

Instructions

1. 1 In a medium bowl, whisk together the gluten-free soy sauce (or tamari), honey (or maple syrup), fresh lime juice, minced garlic, grated ginger, and red pepper flakes (if using) to create the marinade. Add the cubed chicken or tofu to the marinade, ensuring each piece is well coated. Cover and marinate in the refrigerator for 30 minutes to 2 hours.
2. 2 While the chicken or tofu marinates, prepare the peanut sauce. In a separate bowl, combine the creamy peanut butter, coconut milk, and sesame oil. Whisk vigorously until the sauce is smooth and creamy, adding a tablespoon of water at a time if it's too thick. Taste and adjust seasoning if needed.
3. 3 Thread the marinated chicken or tofu cubes onto skewers, leaving a small space between each piece for even cooking. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
4. 4 Heat a grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking. Place the skewers on the hot grill and cook for 3-4 minutes per side, turning to brown all sides, about 10-12 minutes in total, until the chicken reads 165°F (USDA minimum for poultry) or the tofu is golden and crisp at the edges.
5. 5 Arrange the cooked satay skewers on a serving platter. Drizzle generously with the prepared peanut sauce and garnish with fresh chopped cilantro. Serve immediately with the cucumber slices and lime wedges.

Nutrition (per serving)

Tips & Notes

• Thread the chicken cubes with a little space between them, as step 3 says, so the heat reaches all sides and they cook evenly.
• Marinate for at least 30 minutes but not overnight. The lime juice softens the surface of the chicken if it sits too long.
• For a more savory peanut sauce, whisk in a little tamari, lime juice and garlic. Use tamari and a peanut butter labeled gluten-free.

Common questions