Thai Chicken Satay with Peanut-Free Sauce

Ingredients

• about 680 g Chicken Thighs (boneless, skinless, cut into strips)
• 3 tbsp Soy Sauce (gluten-free)
• 2 tbsp Lime Juice
• 1 tbsp Ginger (grated)
• 2 cloves Garlic (minced)
• 1 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1 can Coconut Milk (for sauce)
• 1/4 cup Sunflower Seed Butter
• 2 tbsp Soy Sauce (gluten-free, for sauce)
• 1 tbsp Rice Vinegar (for sauce)
• 1 tbsp Maple Syrup (for sauce)
• 1/4 tsp Red Pepper Flakes (for sauce)

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

Instructions

1. 1In a medium bowl, combine the about 680 g boneless, skinless chicken thighs (cut into strips), 3 tbsp gluten-free soy sauce, 2 tbsp lime juice, 1 tbsp grated ginger, 2 cloves minced garlic, 1 tsp turmeric powder, 1/2 tsp cumin powder, and 1/2 tsp coriander powder. Stir everything together until the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2While the chicken marinates, prepare the sauce. In a medium saucepan, combine 1 can of coconut milk, 1/4 cup sunflower seed butter, 2 tbsp gluten-free soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1/4 tsp red pepper flakes. Place the saucepan over medium heat.
3. 3Stir the sauce mixture constantly as it heats. Continue stirring until the sunflower seed butter is fully melted and the sauce is smooth and slightly thickened, which should take about 5-7 minutes. Once smooth, remove the saucepan from the heat and set it aside.
4. 4Thread the marinated chicken strips onto skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
5. 5Preheat your grill to medium heat. If using a charcoal grill, aim for coals that are glowing with a light grey ash. If using a gas grill, set the temperature to medium.
6. 6Place the chicken skewers on the preheated grill. Grill for 6-8 minutes per side. The chicken is cooked through when it is no longer pink in the center and reaches an internal temperature of 74°C.
7. 7Remove the cooked chicken satay skewers from the grill. Let them rest for 2-3 minutes before serving. Serve the grilled chicken skewers hot with the prepared peanut-free satay sauce on the side.

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