Satay (Nut-Free Peanut Sauce)

Ingredients

• 1.5 lb, cut into 1-inch pieces Chicken Thighs
• 3 tbsp Soy Sauce
• 2 tbsp Brown Sugar
• 3 cloves, minced Garlic
• 1 tbsp, minced Ginger
• 1 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/2 cup Sunflower Seed Butter
• 1/2 cup Coconut Milk
• 2 tbsp Soy Sauce
• 1 tbsp Lime Juice
• 1 tbsp Brown Sugar
• 1 tsp Chili Garlic Sauce
• 2-4 tbsp Water

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

Instructions

1. 1In a bowl, combine the 3 tbsp Soy Sauce, 2 tbsp Brown Sugar, 3 cloves minced Garlic, 1 tbsp minced Ginger, 1 tsp Turmeric Powder, 1/2 tsp Cumin Powder, and 1/2 tsp Coriander Powder. Add the about 680 g Chicken Thighs and mix well to coat. Let the chicken marinate for at least 30 minutes.
2. 2Thread the marinated chicken pieces onto skewers.
3. 3Preheat your grill to medium heat (around 176.7-204.4°C or 175-200°C). Grill the chicken skewers for 10-12 minutes, turning them occasionally, until the chicken is cooked through and has a slightly browned exterior. The internal temperature should reach 74°C.
4. 4While the chicken is grilling, prepare the satay sauce. In a medium bowl, whisk together the 1/2 cup Sunflower Seed Butter, 1/2 cup Coconut Milk, 2 tbsp Soy Sauce, 1 tbsp Lime Juice, 1 tbsp Brown Sugar, and 1 tsp Chili Garlic Sauce until smooth.
5. 5Gradually whisk in 2-4 tbsp Water into the sauce mixture until it reaches your desired smooth and pourable consistency.
6. 6Serve the grilled chicken skewers immediately with the prepared nut-free satay sauce on the side.

Substitutions

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