Chicken Satay Skewers with Peanut-Free Sauce

Ingredients

• 1 lb Chicken Thighs
• 2 tbsp Soy Sauce
• 1 tbsp Brown Sugar
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 2 cloves Garlic
• 1 inch Ginger
• 1 stalk Lemongrass
• 1/4 cup Sunflower Seed Butter (SunButter)
• 1/4 cup Coconut Milk
• 1 tbsp Lime Juice
• 1 tbsp Soy Sauce
• 1 tsp Brown Sugar
• 1/2 tsp Red Curry Paste
• as needed Vegetable Oil

Instructions

1. 1Cut the 1 lb of Chicken Thighs into 1-inch cubes. Thread the chicken cubes evenly onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
2. 2In a medium bowl, combine the 2 tbsp Soy Sauce, 1 tbsp Brown Sugar, 1 tsp Turmeric Powder, 1 tsp Cumin Powder, 1 tsp Coriander Powder, 2 cloves of minced Garlic, 1 inch of grated Ginger, and the finely chopped stalk of 1 Lemongrass. Stir these ingredients together to create the marinade.
3. 3Place the chicken skewers into the bowl with the marinade. Turn the skewers to ensure all pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight, to allow the chicken to marinate.
4. 4While the chicken is marinating, prepare the sunbutter sauce. In a small bowl, whisk together the 1/4 cup Sunflower Seed Butter, 1/4 cup Coconut Milk, 1 tbsp Lime Juice, 1 tbsp Soy Sauce, 1 tsp Brown Sugar, and 1/2 tsp Red Curry Paste until the sauce is smooth and well combined.
5. 5Preheat your grill to medium heat. Lightly brush the grill grates with Vegetable Oil as needed to prevent sticking. Place the marinated chicken skewers on the preheated grill.
6. 6Grill the chicken skewers for 8 to 10 minutes, turning them occasionally. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 165°F (74°C).
7. 7Remove the cooked chicken skewers from the grill and let them rest for 2-3 minutes before serving. Serve the chicken satay skewers with the prepared sunbutter sauce on the side.

Substitutions

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