Indulge in the delectable flavors of Soy Free Chicken Satay Skewers, a top 9 allergen-friendly recipe bursting with taste. This easy-to-follow recipe features tender chicken marinated in a fragrant blend of spices, complemented by a creamy and nut-free satay sauce. Enjoy a worry-free culinary experience with this allergen-safe and satisfying dish that will tantalize your taste buds.
Jump to:
- Why We Love This Allergen Friendly Chicken Satay Skewer Recipe
- Ingredients to Make Soy Free Chicken Satay Skewers
- The Ingredient Low Down
- Instructions/ Directions and Tips
- Low Food Waste Tips
- Oven Baking Instructions
- Like This Recipe? Sign Up To Our Newsletter So You Never Miss a Recipe.
- Substitutions, Variations and Adaptations
- Equipment
- Storage and Reheating Instructions
- How to Send Grilled Chicken Satay Skewers as Leftovers for Lunch
- Meal Prep Pro Tip
- FAQ
- What To Serve With
- Other Recipes You May Enjoy
- Have You Made Our Allergen Friendly Chicken Satay Skewers? Please Leave a Comment Below.
- Rate our Recipe.
- We Love To Hear From You!
- 📖 Recipe
- Food Safety
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Why We Love This Allergen Friendly Chicken Satay Skewer Recipe
This Allergen Friendly Chicken Satay Skewers recipe is an adaptation of flavours that usually appear in satay. We do not use peanut butter or a substitute in our marinade. We also do not use lemongrass. The reason why we don’t use lemongrass is because it is really tough to get good quality lemongrass in our area.
The last time we went looking for it we went to numerous stores and found it to be totally dried out and mouldy. To make it easier on busy families we omitted this ingredient. This means this soy free chicken satay skewers recipe is not a traditional recipe. Then again few of our recipes are authentic because we need to switch up ingredients to make the dishes safe for us, and that is okay.
The gluten free chicken skewers are one of our go-to mains for summer as we can make a lot up and have the leftovers on salads or sandwiches. The great part is the house doesn’t get hot when they are cooking on the barbecue. Soy free chicken satay skewers are a great addition to any picnic or summer party. The flavour of these gluten free chicken satay kebabs remind me of the ones we used to pick up at Marks and Spencers in the ready-made section of the foods department. They were always my favourite- before allergies.
Ingredients to Make Soy Free Chicken Satay Skewers
- Chicken Breast, skinless and boneless
- Coconut Milk
- Garlic
- White Onion
- Coconut Aminos
- Lime Juice
- Fresh Ginger
- Maple Syrup or Brown Sugar
- Mushroom Water or Vegan Fish Sauce
- Rice Vinegar, unseasoned
- Mirin
- Coriander Seeds
- Cumin
- Chili Powder
- Turmeric Powder
- Fennel Seeds
- Salt and Pepper
See recipe card for quantities.
The Ingredient Low Down
Chicken
This nut-free chicken satay recipe calls for boneless and skinless chicken breasts as the prime choice of meat. They are perfect as they trim easily and skewer well. With the marinade they do not dry out when grilling. If your favourite cut is thighsuse them instead. Just make sure to make it easier on yourself and get the boneless and skinless thighs to save time in meat trimming. The thighs may take a few extra minutes to cook.
Coconut Milk
The canned coconut milk is the best kind to use in this Allergen Friendly Chicken Satay Skewers Marinade. While we recommend using the full-fat variety, feel free to substitute with light coconut milk if you're mindful of the fat content. If you have coconut allergies, you can easily replace it with another plant-based milk of your choice.The taste will not be as smooth and rich as coconut milk but it will work.
Coconut Aminos
The most common replacement for soy sauce without soy is coconut aminos.Fermenting coconut sap makes this coconut aminos sauce, infusing it with a savoury umami punch essential for Asian cuisine. Instead of soy sauce, we prioritise allergen safety by opting for coconut aminos in our satay recipe.
Two popular brands are Coconut Secret and Naked Natural Foods (they use sesame in some sauces). The coconut aminos are found either with the soy sauce or in the natural foods aisles in some grocery stores.
Garlic, White Onion, Lime Juice and Fresh Ginger
For this nut free chicken satay recipe the garlic and onion should be fresh versions and not powdered. For this dish, we prefer using white onions, but you can also opt for yellow or sweet Walla Walla onions. However,we recommend to avoid using red onions.
The fresh squeezed lime juice is always best and full of flavour. There are also fewer ingredients to worry about than lime juice from a bottle.
It is the same for fresh ginger, it is easier to use and verifies as safe for us. The fresh ginger also packs a bit more of a flavour punch. We do not recommend substituting dry ginger in this recipe.
To easily peel the ginger before grating use a spoon edge rather than a knife to get the most out of your ginger and least waste.
Maple Syrup or Brown Sugar
We like to use maple syrup in dishes like this one but brown sugar also works and is usually a bit cheaper. This ingredient all comes down to your preference. For other sugar options and substitutes please see the variations and adaptations.
Mushroom Water or Vegan Fish Sauce
To replace the fish sauce commonly found in traditional satay marinades, we prepare our own vegan sauce. It involves soaking dried mushrooms in piping hot, freshly boiled water.The mushrooms sit in the water for 20 minutes and we remove them. The mushroom water goes into a clean small jar in the fridge for up to 7 days.
You can enhance the sea flavor of the steeping mushrooms by adding a small amount of dulse or sea kelp. However, it's important to exercise caution since individuals with sesame allergies may find that many seaweed and sea kelp products use sesame oil in the drying process.
Furthermore, there are ready-made vegan "fish" sauces available in the market.
Rice Vinegar
There are two kinds of Japanese rice vinegar that are available to buy in most stores, seasoned and unseasoned. Neither is really seasoned perse, instead the seasoned has added sugar whereas the unseasoned doesn’t. For this recipe we use unseasoned rice vinegar. The marinade already has sugar added that has been specifically balanced for this nut free chicken satay recipe.
Mirin
Mirin is a Japanese cooking wine. Usually made from rice and sweet potatoes. It is kind of like sake with a few flavour differences such as it is sweeter with about a 14% alcohol content. To read more about mirin check out this article by Food Network.
If cooking with alcohol or rice is not safe for you it can be omitted. Mirin gives the soy free grilled chicken skewers marinade that savoury depth. This ingredient can usually be found near the rice vinegar in the international and asian foods section of large grocery stores.
Spices
Coriander Seeds, Cumin, Chili Powder, Turmeric Powder, Fennel Seeds, Salt and Pepper are all dried spices used in this chicken satay recipe. If using the seed versions of the spices, finely grind them using a mortar and pestle before toasting them.
White pepper is what is used in most Asian inspired dishes. It is often milder than black pepper. If you do not have white pepper black pepper can be used in the same amounts.
All spices should be verified to be safe with the manufacturer as more and more spices are popping up with “may contain” warnings for cross contact with allergens. These warnings are not a requirement so we always recommend double checking all ingredients with the companies making them.
If a large variety of spices is not in the budget, replace the toasting spices with mild curry powder. Be aware that some commercially made curry powders may contain mustard.
Instructions/ Directions and Tips
Step 1
Slice the chicken breasts in ½ inch wide and 2-3 inch long strips. Set aside.
Step 2
If using whole seeds for fennel and coriander, grind in a mortar and pestle until finely ground. A spice grinder can also be used. To get the very distinct flavour out of the spice mill grind white rice in it immediately after.
Step 3
In a small dry pan over medium heat place the ground coriander, cumin, chilli powder, turmeric powder, and ground fennel seeds. Stirring continuously toast the spices for 1-2 minutes. Do not let the spices burn. This is a super important step to bring out the most flavour in the spices. It is really common in Indian and Asian cooking to toast the spices for the best flavour.
Step 4
In a small blender combine the toasted spices and all other marinade ingredients. Puree for 20-30 seconds to combine.
Step 5
Pour the marinade into a large glass bowl. Do not use metal as the soy free grilled chicken skewers marinade may be slightly acidic and react with the bowl. Glass is best here.
Step 6
Place the chicken strips in the glass bowl and coat evenly with the soy free grilled chicken skewers marinade. Cover the bowl with plastic wrap or a bowl cover and let it chill in the fridge. Marinade the chicken for at least 2 hours up to 24 hours. Turn the chicken in the bowl a couple of times to ensure it is all evenly marinated.
Step 7
If using wooden or bamboo skewers, submerge them in water to soak for 30 minutes before filling the skewers.
Step 8
After marinating, skewer the chicken starting at the end of the strip of chicken. Pierce the meat roughly every inch and push it down to pack the skewer with chicken. Leave ¾ of an inch at either end to allow for a spot to grip when turning on the grill. Repeat for all skewers until they are all skewered.
Step 9
After all the Allergen Friendly Chicken Satay Skewers have been made, preheat the barbecue to 400 F. Oil the grill with a neutral high smoke point oil.
Step 10
When hot, place the kebabs on the grill. Cook for 15-25 minutes or until they reach an internal temperature of 175 F all the way down the stick. Turn the gluten free chicken skewers with large bbq tongs at least halfway to evenly cook.
Hint: The chicken is packed finger tight on the skewers. Not pressed tighter or it will take longer to cook.
Low Food Waste Tips
For better sustainability use skewers that can be reused, such as metal ones. Bamboo sticks are great but the metal ones also don’t need pre-soaking.
Switching to a bowl cover that can be washed properly after contact with raw meat is another way to reduce waste. This will replace the need for plastic wrap in the recipe.
Oven Baking Instructions
To bake in the oven - Lay the Soy Free Chicken Satay Skewers on an oven safe rack that nestles in a large cookie sheet like this one from Nordicware we use. It will catch the drippings and keep them from messing up the oven. Bake at 425 F for 25-30 minutes.
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Substitutions, Variations and Adaptations
- Other Meats - if chicken isn’t your thing beef, turkey, or pork can be used in place of chicken.
- Vegan - for a vegan version replace the chicken with young jackfruit. It will mimic the texture of meat and is mild enough to be flavoured by the marinade. In addition, make sure to use coconut milk that is not made with monkey labour for a proper vegan meal.
- Spicy - add a small chilli or ⅛ teaspoon of cayenne pepper to the marinade to add heat.
- Coconut Free - replace the coconut milk with rice milk or your usual safe plant based milk. Use extra mushroom water and a pinch of salt in place of coconut aminos.
- Authentic Flavour - add a bit of lemongrass paste to the marinade to get that authentic satay flavour.
- Sugar Substitutes - if using date paste or raw dates use 1-2 dates and the same amount of date paste as the recipe calls for sugar. For monk fruit or agave use considerably less than what the recipes call for with sugar. Usually 1-1.5 tsps of monk fruit or agave will be plenty sweet.
Equipment
A BBQ or a Grill is one of the biggest pieces of equipment needed for this recipe. If you do not have one don’t fret. Check out our section on how to bake the Allergen Friendly Chicken Satay Skewers in the oven as an alternative.
Skewers are essential to this recipe if you are making kebabs. Wooden skewers need to be soaked for at least 30 minutes to avoid burning when grilling. Metal ones can be used as they are reusable. Do not use wooden skewers that have been reused.
Small Blender is used to puree the soy free grilled chicken skewers marinade and mix it. An immersion blender could be used instead.
A Large Glass Bowl and Plastic Wrap or Reusable Washable Bowl Cover are used to marinate the chicken. It is important to use glass for the bowl rather than some metals. If preferred, for camping or an easy clean up the meat can be marinated in a large plastic sealing freezer bag.
A Small Pan to dry toast the spices in is great to have.
Storage and Reheating Instructions
Storage
-Fridge
In the fridge the Allergen Friendly Chicken Satay Skewers will keep for up to 3 days. The kebabs should be kept in a well sealing container.
-Freezer
After cooking the Soy Free Chicken Satay Skewers can be frozen either off or on the skewers. Store them in an airtight container for 3 months. Do not freeze gluten free chicken satay during the marinating step.
Reheating
If stored properly, the chicken can be eaten cold and not reheated at all. If it is reheated the internal temperature should be 175 F, for best food safe practices.
-Oven
Wrap the gluten free chicken skewers in foil after spraying with a little bit of water (just a tiny bit). Bake on the middle rack at 350 F for 10-15 minutes or until they reach a safe internal temperature.
-Stove Top
In a large pan add the Allergen Friendly Chicken Satay Skewers in a flat layer and 1 tablespoon of water. Cover with a well-fitting lid and heat over medium-high heat. Reheat for 5 mins. Remove the lid and cook for another 1-2 minutes to crisp up the chicken, flip it to crisp the other side.
How to Send Grilled Chicken Satay Skewers as Leftovers for Lunch
For lunches the kids love when we send the gluten free chicken satay removed from the kebabs, for safety. It is usually sent cold with a dip and they eat them like chicken nuggets. We also remove the chicken from the skewers and dice it. Mix it with a bit of vegan mayo, diced celery and avocado and make a nice chicken salad that can be served as a sandwich or as is. If sent with a green salad, put the dressing on the side in a leak proof container and with a fork.
Meal Prep Pro Tip
Make extra gluten free chicken skewers to have the next night on a quick meal salad. The chicken goes well with an orange juice, rice wine and pumpkin seed oil dressing. Make the salad with chopped romaine lettuce, mandarin orange slices, pepitas ( green pumpkin seeds), and sliced red onion and roasted chickpeas.
FAQ
No, the soy-free marinade for grilled chicken skewers works perfectly with any chicken cut, whether it's a whole chicken, drumsticks, thighs, or a whole breast. It's important to note that the cooking time will vary, and you may need to increase the amount of marinade, especially when preparing a whole chicken.
Often authentic recipes will be served with crushed peanuts and a peanut butter satay dipping sauce. We are still working on an allergen friendly version that lives up to the hype of the traditional peanut sauce.
It can be, but the nut free grilled chicken skewers marinade won’t be able to coat the meat evenly. There will be bits where the meat is packed tighter that will have little or no satay flavour. If doing this be sure to marinade the meat overnight to 24 hours instead of just 2 hours for the best flavour.
What To Serve With
Allergen Friendly Chicken Satay Skewers are amazing when served with rice and a vegetable side dish, such as roasted cauliflower. For hotter days serve the skewers on a lovely big meal sized salad. They are the perfect protein to top a dairy free cobb salad, summer berry mint salad or kale salad with cranberries.
To garnish, finely dice red chilies or red bell pepper, for a milder taste.
Finely chop fresh cilantro/coriander leaves to sprinkle on the chicken satay skewers when serving. Serve with lime wedges.
For parties, use small half skewers instead of large ones and grill until done. They will cook quicker so keep an eye on them. This makes gluten free chicken skewers a perfect finger party food.
Other Recipes You May Enjoy
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Have You Made Our Allergen Friendly Chicken Satay Skewers? Please Leave a Comment Below.
Rate our Recipe.
We Love To Hear From You!
📖 Recipe
Equipment
- BBQ/ Grill
- Skewers
- Small Blender
- Large glass bowl
- Plastic Wrap or Bowl Cover
- Small Pan
Ingredients
- 3 Lbs Chicken Breast skinless and boneless
Marinade:
- 2 tsps Coriander Seeds dried and ground
- ¾ teaspoon Cumin ground
- ½ teaspoon Chili Powder mild
- ½ teaspoon Turmeric Powder
- ¼ teaspoon Fennel Seeds ground
- ⅓ Cup Coconut Milk
- 3 cloves Garlic
- 2 Tbsps White Onion diced
- 2 Tbsps Coconut Aminos
- 2 Tbsps Lime Juice fresh squeezed
- 1 tablespoon Fresh Ginger grated
- 1 tablespoon Maple Syrup or Brown Sugar
- 1 tablespoon Mushroom Water or Vegan Fish Sauce optional
- 1 teaspoon Rice Vinegar unseasoned
- 1 teaspoon Mirin optional
- ½ teaspoon Sea Salt
- ⅛ teaspoon Ground White Pepper
Instructions
- Slice the chicken breasts in ½ inch wide and 2-3 inch long strips. Set aside.
- If using whole seeds for fennel and coriander, grind in a mortar and pestle until finely ground.
- In a small dry pan over medium heat place the ground coriander, cumin, chilli powder, turmeric powder, and ground fennel seeds. Stirring continuously toast the spices for 1-2 minutes. Do not let the spices burn.
- In a small blender combine the toasted spices and all other marinade ingredients. Puree for 20-30 seconds to combine.
- Pour the marinade into a large bowl.
- Place the chicken strips in the glass bowl and coat evenly with the marinade. Cover the bowl with plastic wrap or a bowl cover and let it chill in the fridge. Marinade the chicken for at least 2 hours up to 24 hours. Turn the chicken in the bowl a couple of times to ensure it is all evenly marinated.
- If using wooden or bamboo skewers, submerge them in water to soak for 30 minutes before filling the skewers.
- After marinating, skewer the chicken starting at the end of the strip of chicken. Pierce the meat roughly every inch and push it down to pack the skewer with chicken. The skewers should be about one and a half inches wide with chicken. It is packed finger tight but not pressed tighter or it will take longer to cook. Leave ¾ of an inch at either end to allow for a spot to grip when turning on the grill. Repeat for all skewers until they are all done.
- After all the skewers have been made, preheat the barbecue to 400 F. Oil the grill with a neutral high smoke point oil.
- When hot, place the kebabs on the grill. Cook for 15-25 minutes or until they reach an internal temperature of 175 F all the way down. Turn the skewers with large bbq tongs at least halfway to evenly cook.
Notes
Finely chop fresh cilantro/coriander leaves to sprinkle on the chicken satay skewers when serving. Serve with lime wedges. For parties the chicken satay skewers can be made in smaller skewer lengths and oven baked. Check the smaller skewers after 10 minutes as they will cook quicker. To bake in the oven - Lay the chicken skewers on an oven safe rack that nestles in a large cookie sheet like this one we use. It will catch the drippings and keep them from messing up the oven. Bake at 425 F for 20-30 minutes. Great side dishes are grilled cauliflower florets and coconut rice. Alternatively, serve on a salad for the perfect summer meal.
Nutrition
Food Safety
- Cook to a minimum temperature of 175 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always barbecue outdoors with proper fire extinguishers on hand and ventilation.
- Never bbq when there is a fire ban that prohibits using a bbq.
- Do not leave the BBQ unattended.
See more guidelines at USDA.gov.
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