Keto Chicken Satay with Peanut-Free Sauce

Ingredients

• about 680 g Chicken Thighs
• 2 tablespoons Soy Sauce
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1 can Coconut Cream
• 2 tablespoons Sunflower Seed Butter
• 1 tablespoon Lime Juice
• 1 teaspoon Swerve Sweetener

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken Thighs into 2.54 cm bite-sized pieces.
2. 2In a bowl, combine the chicken pieces with 2 tablespoons Soy Sauce, 1 teaspoon Turmeric Powder, 1 teaspoon Cumin Powder, and 1 teaspoon Coriander Powder. Mix well to ensure all chicken pieces are coated. Let this marinate for at least 30 minutes.
3. 3Thread the marinated chicken pieces onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
4. 4Preheat your grill to medium heat, around 175°C. Grill the chicken skewers for 15-20 minutes, turning occasionally, until the chicken is cooked through and has an internal temperature of 74°C.
5. 5While the chicken is grilling, prepare the sauce. Pour the 1 can Coconut Cream into a small saucepan. Add 2 tablespoons Sunflower Seed Butter, 1 tablespoon Lime Juice, and 1 teaspoon Swerve Sweetener.
6. 6Heat the sauce mixture over low heat, stirring constantly, until it is smooth and well combined. Do not boil. This should take about 5 minutes.
7. 7Once the chicken is cooked, remove the skewers from the grill.
8. 8Serve the grilled chicken satay skewers immediately with the warm peanut-free sauce on the side for dipping.

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