Thai Chicken Satay Skewers with Peanut-Free Sauce

Ingredients

• 1 lb Chicken breast
• 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
• 1/4 tsp Cumin
• 1/4 tsp Coriander
• 1/4 cup Sunflower Seed Butter
• 1 tbsp Soy sauce
• 1 tbsp Lime juice
• 1 tbsp Maple syrup
• 1/2 tsp Sriracha
• 2-3 tbsp Water

Instructions

1. 1Cut the 1 lb of chicken breast into thin strips, about 1/2-inch thick. Thread the chicken strips onto skewers.
2. 2In a medium bowl, whisk together the 1/2 cup of coconut milk, 2 tbsp of soy sauce, 1 tbsp of lime juice, 1 tbsp of brown sugar, 2 cloves of minced garlic, 1 tsp of grated ginger, 1/2 tsp of turmeric, 1/4 tsp of cumin, and 1/4 tsp of coriander until well combined.
3. 3Place the chicken skewers into the bowl with the marinade. Ensure all the chicken is coated. Let the chicken marinate for at least 15 minutes at room temperature, or cover the bowl and refrigerate for up to 2 hours.
4. 4While the chicken marinates, prepare the sunflower seed satay sauce. In a small bowl, whisk together the 1/4 cup of sunflower seed butter, 1 tbsp of soy sauce, 1 tbsp of lime juice, 1 tbsp of maple syrup, 1/2 tsp of sriracha, and 2-3 tbsp of water until the sauce is smooth and creamy. Add more water, 1 tbsp at a time, if needed to reach your desired consistency.
5. 5Preheat your grill to medium heat, around 375°F (190°C).
6. 6Place the marinated chicken skewers on the preheated grill. Grill for approximately 5-7 minutes per side, or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C). The chicken should be opaque and slightly browned.
7. 7Remove the chicken skewers from the grill and let them rest for 2-3 minutes before serving. Serve the Thai chicken satay skewers with the prepared sunflower seed satay sauce on the side.

Substitutions

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