Chicken and Vegetable Skewers with Peanut-Free Satay Sauce

Instructions

1. 1Cut the about 680 g chicken breast into 2.54 cm cubes. Cut the 2 bell peppers, 1 red onion, and 1 zucchini into 2.54 cm pieces.
2. 2Thread the chicken cubes and the 2.54 cm vegetable pieces alternately onto skewers.
3. 3In a medium saucepan, combine the about 380 g coconut milk, 1/4 cup sunflower seed butter, 2 tbsp lime juice, 1 tbsp maple syrup, 2 minced garlic cloves, 1 tsp grated ginger, 1/4 tsp red pepper flakes, and 0.5 tsp salt.
4. 4Heat the sauce mixture over medium heat, stirring occasionally, until it reaches a gentle simmer. Cook for 5 to 7 minutes, or until the sauce has thickened enough to coat the back of a spoon. Remove from heat.
5. 5Preheat your grill to medium-high heat, aiming for a temperature of about 204.4-232.2°C (200-230°C).
6. 6Place the skewers on the preheated grill. Cook for 10 to 15 minutes, turning them every few minutes, until the chicken is cooked through (internal temperature reaches 74°C or 74°C) and the vegetables are tender and slightly charred.
7. 7Remove the skewers from the grill and let them rest for 2 minutes before serving. Serve the grilled chicken and vegetable skewers with the prepared peanut-free satay sauce on the side.

Substitutions

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