5 or 6 boneless, skinless chicken thighs
Marinade:
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.
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