14 Feb 2012
There is something about food on a stick that is oh so fun. The past few weekends we have been taking our kids out for Thai food. They are in love with chicken satay skewers. I decided to play around a bit to make a gluten-free recipe that everyone can enjoy. If you want authentic Thai flavors, then whisk up a batch of my Peanut Coconut Lime Sauce. It’s a great dip or sauce!
With these chicken skewers I keep the flavor profile neutral, yet very tasty. Sort of a canvas for you leave as is or make some tweaks to. In other words, you can flavor them however you wish…
I was so excited to discover the Erewhon Crispy Brown Rice Gluten Free Cereal, As we all know cereal isn’t only for breakfast. I figured this would make a great “breading” for chicken and boy was I right! This was an amazing discovery that I couldn’t wait to share with you.
We love it straight out of the box as a snack too. With juicy raisins…
When it comes to poultry I always use the best organic chicken I can find. Our spice rack is filled with every seasoning and spice imaginable so we can make flavor magic on a whim. My go-to seasonings for savories are garlic sea salt, black pepper and sweet smoked paprika. Have you ever had smoked paprika? If not, then you must. If you have had it then you know how much flavor just a small amount adds to your cooking. All I did to make the breading was grind up the crispy brown rice cereal with the seasonings in my food processor.
How easy is this? Trim your chicken, give it a quick dip in egg batter, a coating of these seasoned brown rice crumbles, pierce with skewers and heat the chicken in a hot pan. Dinner was ready in a matter of minutes. My kids were impressed and enjoyed them again for lunch the next day.
You can easily change the flavor of these by adding a few dashes of your favorite spices. Some varieties can include curry powder, Herbes de Provence, Thai seasoning blend or tandoori spices. Make your own magic by mixing things up.
These skewers are so simple to prepare and I make a Big Batch so we can enjoy them for a few meals. They also make a great appetizer for parties.
Serve your skewers with dips. Everyone I know loves to dip no matter how old they are. Ketchup, hot sauce, ranch dressing or my peanut sauce mentioned above are all great choices. How about this pesto aioli? That would be tasty too!
I like mine with spicy salsa.
Enjoy this recipe as a main course with a side of rice or quinoa. It is also great with steamed veggies or a side salad. Chop the chicken into bite sized pieces and serve on a bed of mixed greens with ripe cherry tomatoes, sliced strawberries and pecans for a satisfying salad. How about tossing with pasta? You can use a rice pasta if you want to keep things gluten free.
The sky is the limit. Have fun with healthy & delicious food.
Gluten Free Chicken Skewers Recipe
makes about 15 skewers
2 pounds organic Chicken Breast, trim excess fat and cut into 1/4 inch pieces lengthwise
2 large Eggs, whisked
2 1/2 cups (45 grams) Erewhon Crispy Brown Rice Gluten Free Cereal
a few pinches of cracked Black Pepper, Garlic Salt and Smoked Paprika
1 tablespoon dried Oregano
Grapeseed or Olive Oil
15 wooden skewers, soak in water 30 minutes prior to using (you need to do this so the skewers do not burn)
In a food processor grind seasonings and rice cereal until you have a fine crumb (leave out the oregano.) Put mixture in a bowl, stir in the oregano last. Dip chicken in eggs, let excess drip off. Coat with the rice crumbs. Carefully thread each piece of chicken onto a soaked skewer. Be sure that the skewer goes through the center of the chicken. Brush some oil in a grill pan. Heat pan over medium high heat. Reduce heat to medium and grill the chicken for about 4-5 minutes per side until golden brown and cooked through.
Recipe and photos © Marla Meridith.
MarlaCheck out my latest posts here