Gluten-Free Thai Chicken Satay with Peanut-Free Sauce

Instructions

1. 1Cut the about 680 g boneless, skinless chicken thighs into thin strips, about 1.27 cm wide. In a medium bowl, combine the chicken strips with 1/2 cup coconut milk, 2 tbsp gluten-free soy sauce, 2 tbsp lime juice, 1 tbsp brown sugar, 2 cloves minced garlic, 1 tsp grated ginger, 1/2 tsp turmeric powder, and 1/2 tsp cumin. Mix everything together until the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Thread the marinated chicken strips onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before using to prevent burning.
3. 3Preheat your grill to medium heat, around 190°C. Grill the chicken skewers for 5-7 minutes per side, or until the chicken is cooked through and has a nice char. The internal temperature should reach 74°C.
4. 4While the chicken is grilling, prepare the sauce. In a small saucepan, whisk together 1/4 cup sunflower seed butter, 1/4 cup water, 2 tbsp gluten-free soy sauce, 2 tbsp lime juice, 1 tbsp brown sugar, and 1/2 tsp sriracha. Ensure all ingredients are well combined.
5. 5Heat the sauce mixture over low heat, stirring occasionally, for 3-5 minutes, or until it is warmed through and slightly thickened. Do not boil the sauce.
6. 6Remove the chicken skewers from the grill. Serve the gluten-free Thai chicken satay immediately with the warm peanut-free sunflower seed sauce on the side for dipping.

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