Gluten-Free Satay with Peanut Sauce

Instructions

1. 1Prepare the marinade: In a medium bowl, combine the 1 tsp Turmeric Powder, 1 tsp Cumin Powder, and 1 tsp Coriander Powder. Finely mince the 3 cloves Garlic and grate the 2.54 cm Ginger. Bruise the 1 stalk Lemongrass by hitting it with the back of your knife, then finely chop it. Add the minced garlic, grated ginger, chopped lemongrass, 1/2 cup Coconut Milk, 2 tbsp Soy Sauce (Gluten-Free), and 1 tbsp Brown Sugar to the bowl with the spices. Mix everything together well.
2. 2Marinate the chicken: Cut the about 450 g Chicken Thighs into bite-sized pieces, about 2.54 cm cubes. Add the chicken pieces to the marinade in the bowl, ensuring each piece is coated. Cover the bowl and refrigerate for at least 30 minutes.
3. 3Assemble skewers: Thread the marinated chicken pieces evenly onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
4. 4Grill the chicken: Preheat your grill to medium heat (approximately 176.7-204.4°C or 175-200°C). Place the skewers on the grill. Cook for 12-15 minutes, turning them occasionally, until the chicken is cooked through and has a nice char. The internal temperature should reach 74°C.
5. 5Make the peanut sauce: While the chicken is grilling, combine the 1/2 cup Peanut Butter, 1/2 cup Coconut Milk, 1 tbsp Soy Sauce (Gluten-Free), 1 tsp Honey, and 1/4 tsp Chili Flakes (if using) in a small saucepan. Stir in the 1 tbsp Lime Juice.
6. 6Heat the peanut sauce: Place the saucepan over low heat. Stir constantly for 3-5 minutes, until the sauce is smooth, well combined, and heated through. Do not let it boil.
7. 7Serve: Arrange the grilled chicken skewers on a platter. Serve immediately with the warm peanut sauce on the side for dipping.