Keto Chicken Satay with Peanut-Free Sauce

Ingredients

• 1.5 lbs Chicken thighs
• 2 tablespoons Soy sauce
• 2 tablespoons Lime juice
• 1 inch Ginger
• 3 cloves Garlic
• 1 teaspoon Turmeric powder
• 1/2 teaspoon Cumin powder
• 1/2 teaspoon Coriander powder
• 1/4 cup Sunflower seed butter
• 1/4 cup Coconut milk
• 1 teaspoon Sriracha
• 1 teaspoon Monk fruit sweetener
• 16 pieces Bamboo skewers

Instructions

1. 1Cut the 1.5 lbs chicken thighs into thin strips, about 1/2-inch thick. In a medium bowl, combine the chicken strips with 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 inch of grated ginger, 3 cloves of minced garlic, 1 teaspoon turmeric powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon coriander powder. Mix well to ensure all the chicken is coated, then cover the bowl and let it marinate for at least 30 minutes.
2. 2While the chicken marinates, prepare the sauce. In a separate small bowl, whisk together 1/4 cup sunflower seed butter, 1/4 cup coconut milk, 1 teaspoon sriracha, and 1 teaspoon monk fruit sweetener. Add a splash of water, about 1-2 tablespoons, and whisk until the sauce is smooth and pourable. Set aside.
3. 3Thread the marinated chicken strips onto the 16 pieces of bamboo skewers, ensuring not to overcrowd them. You should have about 2-3 strips per skewer.
4. 4Preheat your grill to medium heat, around 350-400°F (175-200°C). Place the chicken satay skewers on the grill.
5. 5Grill the chicken satay skewers for 5-7 minutes per side. The chicken is cooked through when it is no longer pink in the center and reaches an internal temperature of 165°F (74°C).
6. 6Remove the cooked chicken satay skewers from the grill and let them rest for 2-3 minutes before serving. Serve the chicken satay skewers with the prepared sunflower seed butter sauce on the side for dipping.

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