Gluten-Free Satay with Peanut Sauce

Instructions

1. 1Cut the about 680 g of boneless, skinless chicken thighs into 2.54 cm cubes.
2. 2In a bowl, combine the 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tbsp minced galangal, 1 tbsp minced lemongrass, 2 cloves minced garlic, 2 tbsp gluten-free soy sauce (Tamari), 1 tbsp brown sugar, and 2 tbsp vegetable oil. Mix these ingredients well to create the marinade.
3. 3Add the chicken cubes to the marinade. Toss the chicken to ensure every piece is coated. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to meld.
4. 4While the chicken is marinating, soak bamboo skewers in water for 30 minutes. This prevents them from burning on the grill.
5. 5Thread the marinated chicken cubes evenly onto the soaked bamboo skewers.
6. 6Preheat your grill to medium heat, around 176.7-204.4°C (175-200°C).
7. 7Grill the chicken skewers for 5-7 minutes per side. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 74°C.
8. 8While the chicken is grilling, prepare the peanut sauce. In a saucepan over medium heat, combine the 1/2 cup smooth peanut butter, 1/2 cup coconut milk, 1 tbsp lime juice, 1 tbsp gluten-free soy sauce (Tamari), 1 tbsp brown sugar, and 1/2 tsp chili flakes. Cook, stirring constantly, until the sauce is smooth and heated through, about 5 minutes.
9. 9Serve the grilled chicken satay skewers immediately with the warm peanut sauce on the side.

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