Keto Satay with Peanut-Free Sauce

Ingredients

• 1.5 lbs Chicken Thighs (boneless, skinless)
• 3 tbsp Coconut Aminos
• 1 tsp Ginger (grated)
• 2 cloves Garlic (minced)
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/4 cup Sunflower Seed Butter
• 2 tbsp Lime Juice
• 1/4 cup Coconut Milk
• 1/4 tsp Chili Flakes

Instructions

1. 1Cut the 1.5 lbs of boneless, skinless chicken thighs into bite-sized pieces, about 1-inch cubes. In a bowl, combine the chicken pieces with 3 tbsp coconut aminos, 1 tsp grated ginger, 2 cloves minced garlic, 1/2 tsp turmeric powder, and 1/2 tsp cumin powder. Mix well to coat the chicken evenly, then cover the bowl and let it marinate for at least 30 minutes at room temperature.
2. 2While the chicken marinates, prepare the sauce. In a separate bowl, whisk together 1/4 cup sunflower seed butter, 2 tbsp lime juice, 1/4 cup coconut milk, and 1/4 tsp chili flakes until the mixture is smooth. If the sauce is too thick, you can add a teaspoon of water at a time until it reaches your desired consistency.
3. 3Thread the marinated chicken pieces onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
4. 4Preheat your grill to medium heat. Grill the chicken 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).
5. 5Remove the chicken skewers from the grill and let them rest for 2-3 minutes before serving. Serve the grilled chicken satay with the prepared sunflower seed butter sauce on the side.

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