EasySafe for youstartergluten-free

Thai Chicken Satay

Name: Thai Chicken Satay
Prep time: 20 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 600g Chicken thigh fillets, boneless and skinless; 4 tbsp Coconut cream — for marinade; 2 Lemongrass stalk, white part only, very finely minced — for marinade; 3 Garlic cloves, finely grated — for marinade; 1 tsp Fresh ginger, finely grated — for marinade; 1 tsp Ground turmeric — for marinade; 1 tsp Ground coriander — for marinade; ½ tsp Ground cumin — for marinade; 1 tbsp Tamari (gluten-free soy sauce) — for marinade; 1 tsp Coconut sugar or light brown sugar — for marinade; ½ tsp Fine salt — for marinade; 4 tbsp Sunflower seed butter (unsweetened) — for dipping sauce; 100ml Full-fat coconut milk — for dipping sauce; 1 tbsp Tamari — for dipping sauce; 1 tbsp Fresh lime juice — for dipping sauce; 1 tsp Coconut sugar — for dipping sauce; 1 Garlic clove, finely grated — for dipping sauce; 1 small Fresh red chilli, finely sliced — for dipping sauce; ½ Cucumber, thinly sliced — to serve; To garnish Fresh coriander and lime wedges — to serve; 12–16 Bamboo skewers, soaked in cold water for 30 min

Tender, golden chicken skewers marinated in lemongrass, turmeric, and coconut cream — grilled until lightly charred and served with a rich, creamy sunflower seed dipping sauce in place of peanuts. Dairy-free, gluten-free, and completely peanut-free.

20 minPrep

15 minCook

35 min (plus 1 hr marinating)Total

4Serves

Cooking progress0/4 steps

How to cook

Plating & presentation

Fan the golden skewers across a long rectangular plate or wooden board, slightly overlapping, so the charred edges and vivid turmeric-yellow colour are on full display. Arrange thin cucumber slices along one side of the plate for freshness and colour contrast. Place the sunflower seed dipping sauce in a small, deep bowl at one end of the platter — it should be glossy and pourable, not stiff. Scatter a handful of fresh coriander leaves over the skewers and tuck lime wedges around the edges. The deep golden-orange of the chicken against the green coriander and pale cucumber makes for a vibrant, appetising plate.

Dana's tip

Chicken thighs are essential here — breast meat dries out quickly on a hot grill and loses the juicy, slightly yielding texture that makes satay so satisfying. Thighs stay moist even if slightly overcooked. The lemongrass must be minced very finely — almost to a paste — or the fibrous strands will be unpleasant to eat. Use the back of your knife to bruise the stalk first, then mince with a sharp knife. For the dipping sauce, sunflower seed butter is the best peanut-free substitute: it has a mild, slightly nutty flavour that takes on the coconut and lime beautifully. Avoid tahini here — its bitterness fights the other flavours rather than complementing them.

Ingredients

Serves 4

Chicken thigh fillets, boneless and skinless600g

Coconut cream — for marinade4 tbsp

Lemongrass stalk, white part only, very finely minced — for marinade2

Garlic cloves, finely grated — for marinade3

Fresh ginger, finely grated — for marinade1 tsp

Ground turmeric — for marinade1 tsp

Ground coriander — for marinade1 tsp

Ground cumin — for marinade½ tsp

Tamari (gluten-free soy sauce) — for marinade1 tbsp

Coconut sugar or light brown sugar — for marinade1 tsp

Fine salt — for marinade½ tsp

Sunflower seed butter (unsweetened) — for dipping sauce4 tbsp

Full-fat coconut milk — for dipping sauce100ml

Tamari — for dipping sauce1 tbsp

Fresh lime juice — for dipping sauce1 tbsp

Coconut sugar — for dipping sauce1 tsp

Garlic clove, finely grated — for dipping sauce1

Fresh red chilli, finely sliced — for dipping sauce1 small

Cucumber, thinly sliced — to serve½

Fresh coriander and lime wedges — to serveTo garnish

Bamboo skewers, soaked in cold water for 30 min12–16

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