Satay (Soy-Free Peanut Sauce)

Ingredients

• 1.5 lb Chicken Thighs
• 2 stalks Lemongrass
• 1 inch Ginger
• 3 cloves Garlic
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 1/4 cup Coconut Milk
• 1/2 cup Peanut Butter (natural, soy-free)
• 2 tablespoons Coconut Aminos
• 1 tablespoon Lime Juice
• 1 tablespoon Brown Sugar
• 1 teaspoon Chili Paste (soy-free)
• 20 pieces Skewers

Instructions

1. 1Cut the 1.5 lb Chicken Thighs into 1-inch bite-sized pieces.
2. 2Prepare the marinade ingredients: trim the tough outer layers from the 2 stalks Lemongrass, peel and roughly chop the 1 inch Ginger, and peel the 3 cloves Garlic. Place the prepared lemongrass, ginger, garlic, 1 teaspoon Turmeric Powder, 1/2 teaspoon Cumin Powder, and 1/2 teaspoon Coriander Powder into a food processor. Add the 1/4 cup Coconut Milk and blend until the mixture is a smooth paste.
3. 3Place the 1-inch chicken pieces into a bowl. Pour the marinade from the food processor over the chicken and mix well to ensure all pieces are coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
4. 4While the chicken marinates, prepare the peanut sauce. In a medium saucepan over low heat (around 200°F / 93°C), combine the 1/2 cup Peanut Butter, 2 tablespoons Coconut Aminos, 1 tablespoon Lime Juice, 1 tablespoon Brown Sugar, and 1 teaspoon Chili Paste. Stir continuously until the mixture is smooth and well combined, about 3-5 minutes. Remove from heat and set aside.
5. 5Thread the marinated chicken pieces onto the 20 pieces Skewers, leaving a small space between each piece. Aim for about 4-6 pieces of chicken per skewer.
6. 6Preheat your grill to medium heat (around 350-400°F / 175-200°C). Grill the chicken skewers for 8-12 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).
7. 7Serve the grilled chicken satay immediately with the prepared peanut sauce on the side for dipping.

Substitutions

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