Gluten-Free Indonesian Satay
By the Gluten Free Recipes team ·
These vibrant gluten-free Indonesian Satay skewers are bursting with savory, sweet, and slightly spicy flavors, featuring tender marinated chicken or tofu grilled to perfection. The accompanying peanut sauce offers a creamy, nutty richness that perfectly complements the char of the skewers.
At a glance: This medium party and appetizers recipe yields 8 servings in about 35 minutes (10 min prep, 25 min cook). It uses 12 ingredients — including chicken breast or firm tofu, gluten-free soy sauce or tamari, honey or maple syrup — and walks through 5 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Indonesian Satay: When preparing this party and appetizers recipe, use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Indonesian Satay: This recipe is naturally gluten-free by using tamari or certified gluten-free soy sauce and avoiding any gluten-containing grains. Always double-check ingredient labels for certification.
Ingredients
- 1.5 lbs chicken breast or firm tofu, cut into 1-inch cubes
- 1/4 cup gluten-free soy sauce or tamari
- 2 tbsp honey or maple syrup
- 1 tbsp fresh lime juice
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp red pepper flakes (optional)
- 1 cup creamy peanut butter
- 1/4 cup coconut milk
- 1 tbsp sesame oil
- 1 tbsp fresh cilantro, chopped (for garnish)
- 1 bag corn tortilla chips or certified GF crackers for serving
Instructions
- 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. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
- 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
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
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 about 8-10 minutes per side, or until the chicken is cooked through and has nice grill marks, or the tofu is golden brown and slightly crispy. The total cooking time will be approximately 20-25 minutes.
- 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 corn tortilla chips or certified gluten-free crackers for dipping, allowing guests to enjoy the warm, savory skewers.
Nutrition (per serving)
Tips & Notes
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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