Gluten-Free Chicken Satay with Peanut Sauce

Ingredients

• 1.5 lbs Chicken Thighs
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 3 cloves Garlic
• 1 inch Ginger
• 1 stalk Lemongrass
• 2 tbsp Lime Juice
• 2 tbsp Soy Sauce (Tamari)
• 1/2 cup Peanut Butter
• 1/2 cup Coconut Milk
• 2 tbsp Brown Sugar
• 1 tbsp Lime Juice (for sauce)
• 1/4 tsp Chili Flakes

Instructions

1. 1Cut the 1.5 lbs of chicken thighs into 1-inch cubes.
2. 2In a medium bowl, combine the 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 3 cloves of minced garlic, 1 inch of grated ginger, 1 stalk of finely chopped lemongrass, 2 tbsp of lime juice, and 2 tbsp of soy sauce (Tamari). Add the chicken cubes to the bowl and mix well to coat. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
3. 3Thread the marinated chicken pieces evenly onto skewers.
4. 4Preheat your grill to medium heat, about 350°F (175°C). Grill the chicken skewers for 5-7 minutes per side, turning occasionally, until the chicken is cooked through and has an internal temperature of 165°F (74°C).
5. 5While the chicken is grilling, prepare the peanut sauce. In a small saucepan over low heat, combine the 1/2 cup peanut butter, 1/2 cup coconut milk, 2 tbsp brown sugar, 1 tbsp lime juice, and 1/4 tsp chili flakes. Stir constantly for 3-5 minutes, until the sauce is smooth and has thickened slightly. Do not let it boil.
6. 6Remove the chicken skewers from the grill and let them rest for 2 minutes. Serve the chicken satay skewers with the warm peanut sauce on the side.

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