Thai Chicken Satay with Peanut-Free Sauce

Ingredients

• about 680 g Chicken thighs
• 3 tbsp Soy sauce (gluten-free)
• 2 tbsp Fish sauce
• 2 tbsp Brown sugar
• 3 cloves Garlic
• 1 tsp Ginger
• 0.5 tsp Turmeric
• 0.5 tsp Cumin
• 0.5 cup Sunflower seed butter
• 2 tbsp Lime juice
• 0.5 cup Coconut milk

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

Instructions

1. 1Cut the about 680 g chicken thighs into thin strips, about 0.635 cm thick. Thread the chicken strips onto skewers, leaving a small space between each piece.
2. 2In a medium bowl, whisk together the 3 tbsp soy sauce (gluten-free), 2 tbsp fish sauce, 2 tbsp brown sugar, 3 cloves of minced garlic, 1 tsp of grated ginger, 0.5 tsp turmeric, and 0.5 tsp cumin until the brown sugar is dissolved. Add the chicken skewers to the bowl and turn to coat them evenly in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
3. 3While the chicken marinates, prepare the sunflower seed satay sauce. In a small bowl, whisk together the 0.5 cup sunflower seed butter, 2 tbsp lime juice, and 0.5 cup coconut milk until the mixture is smooth and creamy. Set aside.
4. 4Preheat your grill to medium heat, around 176.7-204.4°C (175-200°C). Place the marinated chicken skewers on the preheated grill. Grill for 10-15 minutes, turning occasionally, until the chicken is cooked through and has a slight char. The internal temperature of the chicken should reach 74°C.
5. 5Remove the chicken skewers from the grill and let them rest for 2-3 minutes before serving. Serve the grilled chicken satay skewers with the prepared sunflower seed satay sauce for dipping.

Substitutions

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