Gluten-Free Indonesian Satay

These vibrant gluten-free Indonesian Satay skewers are bursting with savory, sweet, and slightly spicy flavors, featuring tender marinated chicken or tofu grilled to perfection. The accompanying peanut sauce offers a creamy, nutty richness that perfectly complements the char of the skewers.

Prep: 10 min Cook: 12 min Total: 55 min Serves: 8

At a glance: This medium party and appetizers recipe yields 8 servings in about 55 minutes (10 min prep, 12 min cook). It uses 12 ingredients — including chicken breast or firm tofu, gluten-free soy sauce or tamari, honey or maple syrup — and walks through 5 steps. Updated October 25, 2026. Browse more party and appetizers recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Indonesian Satay: When preparing this party and appetizers recipe, satay marinades and peanut sauces often use soy sauce, so use soy sauce or tamari and peanut butter labeled gluten-free. Grill on a grate scrubbed of bread crumbs, using fresh skewers.

Gluten-Free Notes for Gluten-Free Indonesian Satay: This recipe is naturally gluten-free by using tamari or gluten-free soy sauce and avoiding any gluten-containing grains. Always double-check ingredient labels for certification.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 In a medium bowl, whisk together the gluten-free soy sauce (or tamari), honey (or maple syrup), fresh lime juice, minced garlic, grated ginger, and red pepper flakes (if using) to create the marinade. Add the cubed chicken or tofu to the marinade, ensuring each piece is well coated. Cover and marinate in the refrigerator for 30 minutes to 2 hours.
2 While the chicken or tofu marinates, prepare the peanut sauce. In a separate bowl, combine the creamy peanut butter, coconut milk, and sesame oil. Whisk vigorously until the sauce is smooth and creamy, adding a tablespoon of water at a time if it's too thick. Taste and adjust seasoning if needed.
3 Thread the marinated chicken or tofu cubes onto skewers, leaving a small space between each piece for even cooking. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
4 Heat a grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking. Place the skewers on the hot grill and cook for 3-4 minutes per side, turning to brown all sides, about 10-12 minutes in total, until the chicken reads 165°F (USDA minimum for poultry) or the tofu is golden and crisp at the edges.
5 Arrange the cooked satay skewers on a serving platter. Drizzle generously with the prepared peanut sauce and garnish with fresh chopped cilantro. Serve immediately with the cucumber slices and lime wedges.

Nutrition (per serving)

147

Calories

14g

Protein

17g

Carbs

15g

Fat

Fiber

309mg

Sodium

Tips & Notes

Thread the chicken cubes with a little space between them, as step 3 says, so the heat reaches all sides and they cook evenly.
Marinate for at least 30 minutes but not overnight. The lime juice softens the surface of the chicken if it sits too long.
For a more savory peanut sauce, whisk in a little tamari, lime juice and garlic. Use tamari and a peanut butter labeled gluten-free.

Common questions

How long does Gluten-Free Indonesian Satay take?

Gluten-Free Indonesian Satay takes about 55 minutes, including resting time: 10 minutes to prep and 12 minutes to cook, for 8 servings.

What should I check before making Gluten-Free Indonesian Satay with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Indonesian Satay?

Check chicken breast or firm tofu, cut into 1-inch cubes, gluten-free soy sauce or tamari, honey or maple syrup before they go into Gluten-Free Indonesian Satay. Satay marinades and peanut sauces often use soy sauce, so use soy sauce or tamari and peanut butter labeled gluten-free. Grill on a grate scrubbed of bread crumbs, using fresh skewers.

Which gluten-free swaps does Gluten-Free Indonesian Satay use?

Gluten-Free Indonesian Satay relies on gluten-free tamari or coconut aminos. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

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