Thai Chicken Satay Skewers with Peanut-Free Sauce

Ingredients

• 1.5 lb Chicken Thighs
• 1/2 cup Coconut Milk
• 2 tbsp Soy Sauce
• 1 tbsp Lime Juice
• 1 tbsp Brown Sugar
• 2 cloves Garlic
• 1 tsp Ginger
• 1/2 tsp Turmeric Powder
• 1/4 tsp Cumin
• 1/4 tsp Coriander
• 12 count Wooden Skewers
• 1/4 cup Sunflower Seed Butter
• 2 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tbsp Honey
• 1/2 tsp Sriracha
• 2-3 tbsp Water

Instructions

1. 1Soak wooden skewers in water for at least 30 minutes to prevent burning.
2. 2Cut chicken thighs into 1-inch pieces.
3. 3In a bowl, whisk together coconut milk, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, turmeric, cumin, and coriander.
4. 4Add the chicken to the marinade, toss to coat, and marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
5. 5Prepare the satay sauce: In a separate bowl, whisk together sunflower seed butter, soy sauce, rice vinegar, honey, and sriracha. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
6. 6Preheat grill or stovetop grill pan to medium heat.
7. 7Thread the marinated chicken onto the soaked skewers.
8. 8Grill the skewers for 5-7 minutes per side, or until the chicken is cooked through and slightly charred.
9. 9Serve the chicken satay skewers with the peanut-free satay sauce.

Substitutions

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