Keto Chicken Satay with Peanut-Free Sauce

Ingredients

• 1.5 lbs Chicken Thighs
• 1/4 cup Sunflower Seed Butter
• 1/4 cup Coconut Milk
• 2 tbsp Lime Juice
• 2 tbsp Coconut Aminos
• 2 cloves Garlic
• 1 tsp Ginger
• 1/2 tsp Turmeric Powder
• 1/4 tsp Red Pepper Flakes

Instructions

1. 1Cut the 1.5 lbs Chicken Thighs into 1-inch cubes.
2. 2In a medium bowl, whisk together the 1/4 cup Sunflower Seed Butter, 1/4 cup Coconut Milk, 2 tbsp Lime Juice, 2 tbsp Coconut Aminos, 2 cloves minced Garlic, 1 tsp grated Ginger, 1/2 tsp Turmeric Powder, and 1/4 tsp Red Pepper Flakes until smooth. This is your satay sauce.
3. 3Reserve half of the satay sauce in a separate small bowl for serving. Add the chicken cubes to the remaining satay sauce in the medium bowl and toss to coat evenly. Let the chicken marinate for at least 30 minutes.
4. 4Thread the marinated chicken pieces onto skewers, leaving a small space between each piece.
5. 5Preheat your grill to medium heat, about 350°F (175°C). Grill the chicken satay skewers for 5-7 minutes per side. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 165°F (74°C).
6. 6Serve the cooked chicken satay skewers immediately with the reserved satay sauce for dipping.

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