Paleo Satay with Peanut-Free Sauce

Ingredients

• about 680 g Chicken thighs
• 3 tbsp Coconut aminos
• 1 tbsp Fish sauce (paleo-friendly)
• 2 tbsp Lime juice
• 2.54 cm Ginger
• 3 cloves Garlic
• 0.25 tsp Chili flakes
• 1 can Coconut milk
• 2 tbsp Almond butter
• 1 tsp Sesame oil

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

Instructions

1. 1Cut the about 680 g of chicken thighs into 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 3 tbsp of coconut aminos, 1 tbsp of fish sauce, 2 tbsp of lime juice, the 2.54 cm of ginger (peeled and grated), the 3 cloves of garlic (minced), and the 0.25 tsp of chili flakes. Add the cut chicken to this mixture and stir to coat. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.
3. 3While the chicken is marinating, make the sauce. Pour the 1 can of coconut milk into a medium saucepan. Add the 2 tbsp of almond butter and the 1 tsp of sesame oil. Heat this mixture over medium heat, stirring constantly, until it is smooth and slightly thickened, about 5-7 minutes. The sauce is ready when it coats the back of a spoon.
4. 4Thread the marinated chicken pieces onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before using to prevent burning.
5. 5Preheat your grill to medium heat (around 190.6-204.4°C or 190-205°C). Place the chicken skewers on the grill. Cook for 10-12 minutes, turning them every few minutes, until the chicken is cooked through and has a nice char. The internal temperature of the chicken should reach 74°C.
6. 6Remove the chicken skewers from the grill and let them rest for 5 minutes before serving. Serve the grilled chicken skewers with the prepared peanut-free satay sauce.

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