Thai Peanut-Free Chicken Satay with Coconut Rice

Ingredients

• about 680 g Chicken Thighs
• 1/4 cup Sunflower Seed Butter (SunButter)
• 1/4 cup Coconut Milk
• 2 tbsp Fish Sauce (Red Boat brand)
• 2 tbsp Lime Juice
• 1 tbsp Ginger
• 2 cloves Garlic
• 1/2 tsp Turmeric Powder
• 4 cups Coconut Rice

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

Instructions

1. 1Cut the about 680 g Chicken Thighs into 2.54 cm bite-sized pieces. Thread the chicken pieces onto skewers, leaving a small space between each piece.
2. 2In a medium bowl, whisk together the 1/4 cup Sunflower Seed Butter, 1/4 cup Coconut Milk, 2 tbsp Fish Sauce, 2 tbsp Lime Juice, 1 tbsp Ginger, 2 cloves Garlic (minced), and 1/2 tsp Turmeric Powder until the mixture is smooth.
3. 3Add the prepared chicken skewers to the bowl with the marinade. Turn the skewers to coat them evenly. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature to absorb flavors, or for longer in the refrigerator.
4. 4Preheat your grill to medium heat, aiming for a temperature of about 190°C.
5. 5Place the marinated chicken skewers directly onto the preheated grill. Grill the skewers for 5-7 minutes per side, turning once, until the chicken is no longer pink inside and reaches an internal temperature of 74°C.
6. 6While the chicken is grilling, gently heat the 4 cups Coconut Rice in a medium saucepan over low heat, stirring occasionally, until it is warm throughout and ready to serve.
7. 7Remove the cooked chicken skewers from the grill and let them rest on a clean plate for 2 minutes. This allows the juices to redistribute, keeping the chicken moist. Serve the rested chicken skewers immediately alongside the warm 4 cups Coconut Rice.

Substitutions

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