Keto Chicken Sosaties with Peanut-Free Satay Sauce

Ingredients

• about 680 g Chicken Thighs (boneless, skinless, cubed)
• 0.25 cup Olive Oil
• 3 tablespoons Lemon Juice
• 1.5 tablespoons Curry Powder
• 0.75 teaspoon Turmeric
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.25 cup Sunflower Seed Butter
• 2 tablespoons Coconut Aminos
• 1 tablespoon Lime Juice
• 0.25 teaspoon Red Pepper Flakes

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

Instructions

1. 1In a medium bowl, combine the 0.25 cup olive oil, 3 tablespoons lemon juice, 1.5 tablespoons curry powder, 0.75 teaspoon turmeric, 2 cloves garlic (minced), 1 teaspoon ginger (grated), 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
2. 2Add the about 680 g chicken thighs (boneless, skinless, cubed) to the bowl with the marinade and toss until all the chicken pieces are evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
3. 3While the chicken is marinating, prepare the satay sauce by whisking together the 0.25 cup sunflower seed butter, 2 tablespoons coconut aminos, 1 tablespoon lime juice, and 0.25 teaspoon red pepper flakes in a small bowl until smooth.
4. 4Thread the marinated chicken pieces onto skewers, ensuring they are not too crowded.
5. 5Preheat your grill to medium-high heat, which is approximately 204.4-232.2°C (200-230°C).
6. 6Place the chicken sosaties on the preheated grill and cook for 10-12 minutes, turning them occasionally, until the chicken is cooked through and has an internal temperature of 74°C.
7. 7Remove the chicken sosaties from the grill and let them rest for a few minutes before serving.
8. 8Serve the grilled chicken sosaties with the prepared peanut-free satay sauce on the side for dipping.

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