Chicken Satay with Peanut-Free Sauce

Ingredients

• about 680 g Chicken Thighs
• 3 tbsp Soy Sauce (gluten-free)
• 2 tbsp Brown Sugar
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 cup Sunflower Seed Butter
• 1/2 cup Coconut Milk
• 2 tbsp Lime Juice
• 1 tbsp Coconut Aminos
• 1 tsp Red Curry Paste

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken Thighs into 2.54 cm bite-sized pieces. Peel and finely mince the 3 cloves Garlic, and peel and grate the 2.54 cm Ginger. In a large bowl, combine the cut chicken with the 3 tbsp Soy Sauce (gluten-free), 2 tbsp Brown Sugar, minced 3 cloves Garlic, grated 2.54 cm Ginger, 1 tsp Turmeric, 1 tsp Cumin, and 1 tsp Coriander. Stir well to coat all pieces, then cover and refrigerate to marinate for at least 30 minutes.
2. 2While the chicken marinates, prepare the satay sauce. In a small saucepan, combine the 1/2 cup Sunflower Seed Butter, 1/2 cup Coconut Milk, 2 tbsp Lime Juice, 1 tbsp Coconut Aminos, and 1 tsp Red Curry Paste. Heat over low heat (approximately 76.67-82.22°C / 77-82°C) for 5-7 minutes, stirring constantly with a whisk, until the mixture is smooth and creamy with no lumps. Remove from heat and set aside.
3. 3Thread the marinated chicken pieces evenly onto 8-10 skewers, ensuring not to overcrowd them. Discard any remaining marinade.
4. 4To grill: Preheat a grill to medium heat (approximately 176.7-204.4°C / 175-200°C). Place the chicken skewers on the grill and cook for 10-12 minutes, turning every 2-3 minutes, until the chicken is golden brown and cooked through. The internal temperature of the thickest part of the chicken should reach 74°C when measured with a meat thermometer.
5. 5Alternatively, to bake: Preheat your oven to 190°C. Arrange the chicken skewers in a single layer on a baking sheet. Bake for 15-20 minutes, flipping halfway through, until the chicken is cooked through and lightly browned. The internal temperature of the thickest part of the chicken should reach 74°C when measured with a meat thermometer.
6. 6Carefully remove the cooked chicken satay from the grill or oven. Serve immediately with the prepared 1/2 cup of Peanut-Free Satay Sauce on the side for dipping. This dish pairs well with steamed rice or a fresh green salad.

Substitutions

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