Keto Satay with Peanut-Free Sauce

Ingredients

• 1.5 lbs Chicken Thighs
• 1/2 cup Sunflower Seed Butter
• 2 tbsp Soy Sauce (Gluten-Free Tamari)
• 2 tbsp Lime Juice
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tsp Turmeric Powder
• 1/2 tsp Chili Flakes
• 1/4 cup Coconut Milk
• 1 tsp Erythritol
• 2 tbsp Avocado Oil

Instructions

1. 1Cut the 1.5 lbs Chicken Thighs into bite-sized pieces, about 1-inch cubes.
2. 2In a bowl, combine the chicken pieces with 2 tbsp Soy Sauce (Gluten-Free Tamari), 2 tbsp Lime Juice, 1 tbsp Ginger, 2 cloves Garlic (minced), 1 tsp Turmeric Powder, and 1/2 tsp Chili Flakes. Mix well to coat the chicken. Cover the bowl and let it marinate for at least 30 minutes.
3. 3While the chicken marinates, prepare the sauce. In a blender, combine 1/2 cup Sunflower Seed Butter, 1/4 cup Coconut Milk, and 1 tsp Erythritol. Add 2 tablespoons of water and blend until the sauce is smooth and creamy. Set aside.
4. 4Thread the marinated chicken pieces onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
5. 5Preheat your grill to medium heat, around 350-400°F (175-200°C).
6. 6Place the skewers on the preheated grill. Brush the skewers with 2 tbsp Avocado Oil. Grill for 6-8 minutes per side, or until the chicken is cooked through and has an internal temperature of 165°F (74°C).
7. 7Remove the chicken satay skewers from the grill and let them rest for 2-3 minutes before serving. Serve hot with the prepared sunflower seed butter sauce on the side.

Substitutions

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