So I have to be honest, I was really missing some good grilled chicken with a peanut sauce from a Thai restaurant but no Soy Sauce or Peanut Sauce allowed so I ventured out to make my own, and man did I hit this one out of the Park. Grand Slam in my honest opinion as well as everyone who tried it.
You are going to use the Satay sauce as a Marinade as well as a dipping sauce so don’t pour it all over the chicken, haha. This can also be used for steak or shrimp or whatever else your heart desires.
Ingredients(Sauce):
- 1/2 Cup Sunflower seed butter
- 1 Cup coconut milk
- Juice of 1 lime or 2 Tbsp lime juice
- 2 Tbsp Coconut Aminos
- 1 Tsp Freshly ground ginger
- 2 Garlic cloves chopped
- 1/2 Tsp Red Pepper Flakes
Ingredients(Chicken):
- 2 Boneless, skinless chicken breasts cut into 1 inch chunks(this is optional you can leave them whole and just grill them normal if you don’t have skewers)
- Skewers
Process:
- Place all the ingredients in a food processor or blender, mix until smooth almost like a smoothie texture, should take about 30 seconds
- I even left the skin on the ginger, didn’t make much of a difference and you would never know (just a lazy note)
- Using the sauce, use about 1/3 of it to marinade your chicken chunks or whole chicken in the refrigerator for anywhere from 3 hours to 2 days, you preference
- Once your ready to cook your chicken, preheat your grill on high for about 10 minutes, then turn down to medium around 450-500 degrees
- Use your skewers and slam that chicken on there
- Place on the grill and cook for about 6 minutes per side or until done, best practice is only to flip once
- Serve with some freshly sauted vegetables or over a bed of Cauliflower CousCous garnished with pineapple.
- Enjoy
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