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.
For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
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
Author: Naylet LaRochelle
Ingredients
Marinade Ingredients:
- ¾ cup So Delicious Dairy Free Original 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
Dipping Sauce ingredients:
- 1 medium mango, pureed
- ¾ cup So Delicious Dairy Free Original 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
Finishing:
- 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
Instructions
To make marinade:
- 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.
To make dipping sauce:
- 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.
