Keto Satay with Peanut-Free Sauce (Soy-Free)

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tbsp Coconut Aminos
• 1 tsp Turmeric Powder
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Garlic Powder
• 1/2 tsp Ginger Powder
• 1/4 cup Sunflower Seed Butter
• 1/4 cup Coconut Milk
• 1 tbsp Lime Juice
• 1 tsp Swerve Sweetener
• 1/2 tsp Chili Garlic Sauce (Soy-Free)

Instructions

1. 1Cut the 1.5 lbs Chicken Thighs into bite-sized pieces, about 1-inch cubes. In a medium bowl, combine the chicken pieces with the 2 tbsp Coconut Aminos, 1 tsp Turmeric Powder, 1 tsp Cumin, 1 tsp Coriander, 1/2 tsp Garlic Powder, and 1/2 tsp Ginger Powder. Stir everything together until the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Thread the marinated chicken pieces onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before using to prevent burning.
3. 3Preheat your grill to medium heat. For gas grills, this is typically around 375-400°F (190-200°C). For charcoal grills, arrange coals for medium heat. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char. The internal temperature of the chicken should reach 165°F (74°C).
4. 4While the chicken is grilling, prepare the sauce. In a small bowl, whisk together the 1/4 cup Sunflower Seed Butter, 1/4 cup Coconut Milk, 1 tbsp Lime Juice, 1 tsp Swerve Sweetener, and 1/2 tsp Chili Garlic Sauce (Soy-Free) until smooth and well combined. If the sauce is too thick, add a tiny bit more coconut milk, a teaspoon at a time, until it reaches your desired consistency.
5. 5Remove the chicken skewers from the grill. Let them rest for 2-3 minutes before serving. This allows the juices to redistribute, making the chicken more tender.
6. 6Serve the Keto Satay skewers immediately with the prepared peanut-free sunflower seed butter sauce on the side for dipping.

Substitutions

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