This recipe for chicken skewerettes is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Naylet LaRochelle. For the marinade and sauce, she uses Coconut Milk Beverage from So Delicious.
Special Diet Notes: Thai Chicken Skewerettes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, and tree nut-free.
For gluten-free and dairy-free chicken skewerettes, use wheat-free tamari in place of the soy sauce (seamless and available in most grocery stores) and gluten-free hoisin sauce (slightly less available, but a few brands available, like Premier Japan wheat-free and Wok Mei).
- ¾ cup coconut milk beverage
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons Sriracha sauce
- 2 tablespoons lime juice
- ½ teaspoon grated lime zest
- 2 pounds skinless, boneless chicken breast, cut into about ¾- inch cubes
- Kosher salt, to taste
- 1 medium mango, pureed
- ¾ cup coconut milk beverage
- ⅓ cup creamy peanut butter
- ¼ cup hoisin sauce
- 2 tablespoons lime juice
- ½ teaspoon grated garlic
- 2 teaspoons Sriracha sauce, or to taste
- 2 tablespoons chopped basil, plus more for topping
- 8-10 (6-inch) skewers, soaked in water for at least 30 minutes
- Nonstick cooking spray
- Diced mango, if desired
- Sliced matchstick cucumbers, if desired
- In a large bowl, combine first five marinade ingredients.
- Pour into a large resealable bag.
- Season chicken lightly with kosher salt; add to bag.
- Seal bag; shake to coat chicken.
- Refrigerate 4-6 hours.
- In a medium sauce pan, over medium heat, combine first seven dipping sauce ingredients.
- Bring to low simmer; cook 5-6 minutes.
- Remove from heat; stir in 2 tablespoons basil. Cover to keep warm.
- Preheat grill to medium heat, or place a large, nonstick grill pan on stove top over medium high heat.
- Remove chicken from marinade; discard marinade.
- Pat chicken dry with paper towel.
- Thread chicken into skewers.
- Spray grill rack (or grill pan) with nonstick cooking spray .
- Grill chicken skewers, flipping once, 6-8 minutes or until no longer pink and juices run clear.
- To serve, place chicken skewers on a large platter.
- Drizzle lightly with sauce; sprinkle with additional basil.
- Top with diced mango.
- Serve with cucumbers and remaining dipping sauce.