Thursday, July 21, 2011

"Satay" Chicken

Not really satay chicken since peanut butter, soy sauce, and chilies are out, but it's along those lines and very good!

"Satay" Chicken

5 or 6 boneless, skinless chicken thighs
1/2 cup white wine (see what I eat for lower histamine choices)
1/4 cup lemon juice
2T sunflower seed butter
1 T olive oil
1 T brown sugar
1 tsp. ground tumeric
1/2 tsp. white pepper
1/2 tsp. sea salt
3 cloves garlic, grated
1 shallot, grated
1 piece of ginger (about 2" by 1"), grated

Mix marinade.  Wash and dry chicken, add to marinade, and put in the refrigerator for 2 to 4 hours.  Grill on the barbecue or broil in the oven.

To make kebobs, use chicken breasts cut into cubes.

Note about sunflower seed butter:  I use Sunbutter Organic - the organic appears to be as corn safe as possible and works for me.  It's also made in a peanut and nut free facility.  If you're allergic to soy, it is made on equipment that processes soy.

No comments:

Post a Comment