Keto Satay with Peanut-Free Sauce

Ingredients

• 1.5 lb Chicken Thighs
• 1/2 cup Sunflower Seed Butter
• 1/2 cup Coconut Milk (Full Fat)
• 2 tbsp Soy Sauce (Low Sodium)
• 2 tbsp Lime Juice
• 1 tbsp Ginger
• 3 cloves Garlic
• 1 tsp Turmeric Powder
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Chili Powder
• 1 tsp Sugar-Free Sweetener
• 1/2 tsp Salt

Instructions

1. 1Cut the 1.5 lb Chicken Thighs into 1-inch bite-sized pieces. In a large bowl, combine the 1 tsp Turmeric Powder, 1 tsp Cumin, 1 tsp Coriander, 1/2 tsp Chili Powder, 1/2 tsp Salt, 3 cloves minced Garlic, and 1 tbsp minced Ginger. Add the chicken pieces to the bowl and toss well to ensure every piece is coated with the spice mixture. Cover the bowl and let it marinate for at least 30 minutes at room temperature.
2. 2While the chicken is marinating, prepare the satay sauce. In a medium saucepan, combine the 1/2 cup Sunflower Seed Butter, 1/2 cup Full Fat Coconut Milk, 2 tbsp Low Sodium Soy Sauce, 2 tbsp Lime Juice, and 1 tsp Sugar-Free Sweetener. Place the saucepan over medium heat.
3. 3Stir the sauce mixture constantly as it heats. Continue stirring until the sunflower seed butter is completely melted and the sauce is smooth and well combined. This should take about 3-5 minutes. Once smooth, remove the saucepan from the heat and set aside.
4. 4Thread the marinated chicken pieces onto skewers. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
5. 5Preheat your grill to medium heat, about 375°F (190°C). Place the skewers on the preheated grill.
6. 6Grill the chicken skewers for 5-7 minutes per side. The chicken is cooked through when it is no longer pink inside and has a slightly charred exterior. For food safety, the internal temperature of the chicken should reach 165°F (74°C).
7. 7Remove the cooked chicken skewers from the grill. Serve the skewers immediately with the prepared peanut-free satay sauce on the side for dipping.

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