Keto Chicken Satay with Peanut-Free Sauce

Ingredients

• about 680 g Chicken thighs
• 2 tablespoons Soy sauce
• 2 tablespoons Lime juice
• 2.54 cm 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

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

Instructions

1. 1Cut the about 680 g chicken thighs into thin strips, about 1.27 cm thick. In a medium bowl, combine the chicken strips with 2 tablespoons soy sauce, 2 tablespoons lime juice, 2.54 cm 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 176.7-204.4°C (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 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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