Satay (Nut-Free Peanut Sauce Substitute)

Ingredients

• 1 kg Chicken thighs
• 1/2 cup Sunflower seed butter
• 2 tablespoons Soy sauce
• 2 tablespoons Lime juice
• 1 tablespoon Honey
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Cumin
• 16 pieces Skewers

Instructions

1. 1Cut the 1 kg chicken thighs into bite-sized pieces, about 1-inch cubes. Thread the chicken pieces onto the 16 skewers, leaving a small space between each piece.
2. 2In a medium bowl, whisk together the 1/2 cup sunflower seed butter, 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon honey, 2 cloves of minced garlic, 1 teaspoon of grated ginger, 1/2 teaspoon turmeric powder, and 1/2 teaspoon cumin until smooth.
3. 3Reserve half of the sunflower seed butter sauce for serving. Add the chicken skewers to the bowl with the remaining half of the sauce. Turn the skewers to coat them evenly. Let the chicken marinate for at least 30 minutes at room temperature.
4. 4Preheat your grill to medium-high heat (around 400°F or 200°C). If using an oven, preheat it to 400°F (200°C).
5. 5Place the marinated chicken skewers on the preheated grill grates or on a baking sheet if using the oven. Grill or bake for 12-18 minutes, turning occasionally, until the chicken is cooked through and has a slight char. The internal temperature of the chicken should reach 165°F (74°C).
6. 6Remove the chicken skewers from the grill or oven. Let them rest for 5 minutes before serving.
7. 7Serve the cooked chicken skewers with the reserved 1/2 of the sunflower seed butter sauce for dipping.

Substitutions

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