Thai Express Chicken Skewerettes


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.

Thai Express Chicken Skewerettes

So Delicious Dairy Free 3 Course Recipe Contest Badge

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: 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).

Thai Express Chicken Skewerettes
Marinade Ingredients:
Dipping Sauce ingredients:
  • 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
To make marinade:
  1. In a large bowl, combine first five marinade ingredients.
  2. Pour into a large resealable bag.
  3. Season chicken lightly with kosher salt; add to bag.
  4. Seal bag; shake to coat chicken.
  5. Refrigerate 4-6 hours.
To make dipping sauce:
  1. In a medium sauce pan, over medium heat, combine first seven dipping sauce ingredients.
  2. Bring to low simmer; cook 5-6 minutes.
  3. Remove from heat; stir in 2 tablespoons basil. Cover to keep warm.
  4. Preheat grill to medium heat, or place a large, nonstick grill pan on stove top over medium high heat.
  5. Remove chicken from marinade; discard marinade.
  6. Pat chicken dry with paper towel.
  7. Thread chicken into skewers.
  8. Spray grill rack (or grill pan) with nonstick cooking spray .
  9. Grill chicken skewers, flipping once, 6-8 minutes or until no longer pink and juices run clear.
  10. To serve, place chicken skewers on a large platter.
  11. Drizzle lightly with sauce; sprinkle with additional basil.
  12. Top with diced mango.
  13. Serve with cucumbers and remaining dipping sauce.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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