Sheet Pan Chicken Satay
Tender sheet pan chicken satay in a nightshade-free marinade, served with a crunchy cabbage slaw and a creamy SunButter satay sauce. Peanut-free and soy-free.
Ingredients
For the chicken
- 2 lb boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp coconut sugar
- 1 small garlic clove, grated
- 1 tbsp coconut aminos
- 2 tbsp olive oil or avocado oil
- 1½ tsp kosher salt
- Quartered limes, for serving
- Butter lettuce leaves, for serving
For the satay sauce
- ¼ cup no-sugar-added SunButter
- 1 garlic clove, grated
- 1 tbsp coconut sugar
- 1 tbsp freshly squeezed lime juice
- 1 tsp fish sauce
- ¼ tsp kosher salt
- ¼ cup cold water, plus more as needed
For the slaw
- 2 tbsp freshly squeezed lime juice
- 2 tbsp olive oil
- 1 tsp sumac
- 1 tsp kosher salt
- 10 oz cabbage slaw
- ¼ cup roughly chopped fresh cilantro
Instructions
Broil the chicken
- Position an oven rack about 6 inches below the broiler and heat the broiler.
- In a large bowl, combine the coriander, cumin, turmeric, coconut sugar, garlic, coconut aminos, oil and salt. Add the chicken and toss until thoroughly and evenly coated. Cook right away, or cover and refrigerate for up 8 hours to marinate.
- Thread 4 or 5 pieces of chicken onto each bamboo skewer, leaving a little space between the pieces, and arrange on a foil-lined sheet pan.
- Broil, without turning, for about 10 minutes, until the tops are deeply browned and caramelized and the chicken reaches an internal temperature of 165°F.
- Transfer the skewers to a platter.
Make the satay sauce
- In a small bowl, whisk together the SunButter, garlic, coconut sugar, lime juice, fish sauce and salt. The mixture may seize and become very thick; this is normal.
- Add the cold water a few tablespoons at a time, whisking until the sauce is smooth, glossy and easy to drizzle. Adjust with additional lime juice, salt or coconut sugar to taste.
Make the slaw
- In a large bowl, whisk together the lime juice, olive oil, sumac and salt.
- Add the cabbage slaw and cilantro and toss until evenly coated. Taste and adjust with additional lime juice and salt as needed.
Serve
- Serve the chicken hot with the crunchy slaw, satay sauce and lime wedges. Include butter lettuce leaves for making into lettuce wraps.