6 minCook
  • 1 10oz pouch Daring Original Pieces, thawed
  • 1 13.5 oz can full-fat coconut milk
  • 1 tbsp plus 1 tsp shallot, peeled and finely minced
  • 1 clove garlic, grated
  • 1 tbsp soy sauce
  • 1/2 tsp ground turmeric
  • 1 tsp cane sugar
  • 1/8 tsp cayenne pepper
  • Kosher salt
  • 1/2 cup smooth, unsweetened peanut butter
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • Coconut or neutral oil, as needed
  • Torn cilantro, for garnish
  • Lime wedges, for garnish
Why Dont We Uncluck and Skewer

Step 1

In a large bowl, whisk together coconut milk, shallot, garlic, soy sauce, turmeric, sugar, cayenne and 1/2 tsp kosher salt. Reserve 2/3 cup of the mixture in a small bowl and set aside. Add the thawed Original Daring Pieces to the large bowl and toss in the marinade so each piece is evenly coated. Let the pieces marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.

coconut milk, shallot, garlic, soy sauce in a bowl

Step 2

While the Daring marinates, prepare the peanut sauce. Whisk together the reserved marinade, peanut butter, lime juice and zest until smooth. Taste and adjust for salt as needed with additional kosher salt or soy sauce.

peanut sauce

Step 3

When the pieces have finished marinating, carefully slide 3 to 4 pieces onto each wooden skewer.

Step 4

If using a traditional grill, preheat on the highest heat setting. If using a grill pan, set over high heat until it’s barely smoking and brush lightly with coconut oil (or any other neutral oil). Set the skewered daring pieces on the grill or grill pan and sear, undisturbed, for 2 to 3 minutes per side or until deeply-charred grill marks appear. Flip and repeat on the remaining side. Remove from the heat and arrange skewers on a serving platter.

daring satay plant based chicken pieces

Step 5

Garnish with torn cilantro and serve beside plenty of peanut sauce and lime wedges for squeezing.