📝 About This Recipe
Transport your senses to the vibrant night markets of Southeast Asia with these succulent, golden-hued chicken skewers. Marinated in a fragrant blend of fresh lemongrass, turmeric, and savory gluten-free tamari, the meat is grilled to smoky perfection. Served alongside a rich, velvety peanut sauce that balances sweet, salty, and spicy notes, this dish is a crowd-pleasing appetizer that proves gluten-free dining never sacrifices flavor.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch strips)
- 2 stalks Lemongrass (white parts only, finely minced)
- 3 tablespoons Gluten-Free Tamari (ensures deep umami flavor)
- 1/4 cup Coconut Milk (full fat for tenderness)
- 2 tablespoons Brown Sugar (packed)
- 1 teaspoon Turmeric Powder (for that iconic golden color)
- 1 teaspoon Coriander Powder
- 3 cloves Garlic (grated or finely minced)
Silky Peanut Sauce
- 1/2 cup Creamy Peanut Butter (natural, unsweetened preferred)
- 1 tablespoon Gluten-Free Tamari
- 1 tablespoon Red Curry Paste (check label to ensure gluten-free)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 tablespoon Honey (or maple syrup)
- 1/2 cup Coconut Milk (adjust for desired consistency)
For Garnish & Serving
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Roasted Peanuts (crushed)
- 1 piece Fresh Red Chili (thinly sliced)
- 15-20 pieces Bamboo Skewers (soaked in water for 30 minutes)
👨🍳 Instructions
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1
Soak the bamboo skewers in cold water for at least 30 minutes to prevent them from burning on the grill.
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2
In a large mixing bowl, whisk together the minced lemongrass, tamari, coconut milk, brown sugar, turmeric, coriander, and grated garlic until the sugar is dissolved.
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3
Add the chicken strips to the bowl, tossing thoroughly to ensure every piece is coated. Cover and refrigerate for at least 1 hour, or up to 6 hours for maximum flavor infusion.
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4
While the chicken marinates, prepare the peanut sauce. In a small saucepan over medium-low heat, combine the peanut butter, red curry paste, and coconut milk.
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5
Whisk the sauce gently as it warms. Once smooth, stir in the tamari, honey, and lime juice. Simmer for 2-3 minutes until thickened but pourable. Remove from heat and set aside.
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6
Thread the marinated chicken onto the soaked skewers, weaving the meat back and forth in a 'S' shape to keep it secure. Do not over-crowd the skewers.
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7
Preheat your grill or a heavy cast-iron grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
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8
Place the skewers on the grill. Cook for 3-4 minutes per side. You are looking for beautiful charred grill marks and an internal temperature of 165°F (74°C).
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9
Transfer the cooked skewers to a serving platter and let them rest for 2 minutes to allow the juices to redistribute.
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10
Transfer the peanut sauce to a small serving bowl. Top with crushed peanuts and sliced red chilies.
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11
Scatter fresh cilantro over the chicken skewers and serve immediately while hot and fragrant.
💡 Chef's Tips
Soaking the skewers is non-negotiable; it prevents the wood from splintering and burning. For the best texture, use chicken thighs rather than breasts, as they remain juicy under high heat. If the peanut sauce becomes too thick as it cools, simply whisk in a tablespoon of warm water or coconut milk to loosen it. Always check your Red Curry Paste label; some brands use wheat-based thickeners, so ensure yours is certified gluten-free. To get that authentic 'street food' flavor, try grilling over charcoal for a deeper smoky aroma.
🍽️ Serving Suggestions
Serve with a side of chilled cucumber salad (Ajaad) with vinegar and shallots to cut through the richness. Pair with a crisp, cold Lager (GF) or a fruity Riesling to complement the spices. Serve alongside jasmine rice or cauliflower rice for a more substantial meal. Provide extra lime wedges on the side for guests who enjoy an extra punch of acidity. A garnish of pickled red onions adds a beautiful pop of color and tang.