Gluten-Free Satay with Sunflower Seed Sauce

Ingredients

• 1.5 lbs Chicken thighs
• 3 tbsp Gluten-free soy sauce
• 2 tbsp Honey
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1/2 cup Sunflower seed butter
• 1/2 cup Coconut milk
• 2 tbsp Lime juice
• 1 tbsp Brown sugar
• 1 tbsp Soy sauce (gluten-free)
• 1 tsp Chili garlic sauce (gluten-free)

Instructions

1. 1Cut the 1.5 lbs chicken thighs into 1-inch pieces. In a bowl, combine the chicken pieces with 3 tbsp gluten-free soy sauce, 2 tbsp honey, 3 cloves minced garlic, 1 tbsp minced ginger, 1 tsp turmeric powder, and 1 tsp cumin powder. Mix well to coat the chicken, then cover and marinate for at least 30 minutes.
2. 2Thread the marinated chicken pieces onto skewers, ensuring they are not too crowded.
3. 3Preheat your grill or oven to 400°F (200°C). Cook the chicken skewers for 20-25 minutes, turning them halfway through, until the chicken is cooked through and has an internal temperature of 165°F (74°C).
4. 4While the chicken is cooking, prepare the sauce. In a medium saucepan, combine 1/2 cup sunflower seed butter, 1/2 cup coconut milk, 2 tbsp lime juice, 1 tbsp brown sugar, 1 tbsp gluten-free soy sauce, and 1 tsp chili garlic sauce.
5. 5Place the saucepan over medium heat. Stir the sauce continuously until it is smooth and creamy, about 5-7 minutes. Do not let it boil.
6. 6Remove the chicken skewers from the heat and let them rest for 5 minutes. Serve the chicken satay skewers with the warm sunflower seed sauce.

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