Keto Satay with Peanut-Free Sauce

Ingredients

• about 680 g Chicken Thighs
• 1 can Coconut Milk
• 3 tbsp Almond Butter
• 2 tbsp Soy Sauce
• 1 tsp Turmeric Powder
• 1 tsp Cumin
• 1 tsp Coriander
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Lime Juice

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

Instructions

1. 1In a bowl, combine the 1 can of coconut milk, 3 tbsp of almond butter, 2 tbsp of soy sauce, 1 tsp of turmeric powder, 1 tsp of cumin, 1 tsp of coriander, 2 cloves of garlic (minced), 1 tsp of ginger (grated), and 1 tbsp of lime juice. Whisk everything together until it is smooth and well combined.
2. 2Add the about 680 g of chicken thighs, cut into 2.54 cm cubes, to the marinade. Stir to ensure all the chicken pieces are coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to 2 hours.
3. 3Preheat your grill to medium-high heat, which is about 204.4-232.2°C (200-230°C).
4. 4Thread the marinated chicken cubes onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
5. 5Place the skewers on the preheated grill. Cook for 10-12 minutes, turning them occasionally. The chicken is cooked through when it is no longer pink inside and has a slightly charred exterior. For food safety, the internal temperature should reach 74°C.
6. 6Remove the chicken skewers from the grill. Serve immediately with any remaining sauce from the marinade for dipping.

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