Paleo Chicken Satay

Ingredients

For the Marinade:
• 2 tablespoons unsweetened coconut milk or filtered water
• 1 small onion
• 3 cloves garlic
• Sweeten to taste with 1/4 cup Just Like Sugar Table Top natural chicory root sweetener, or 2 teaspoons PureLo Lo Han Sweetener by Swanson, or 3 tablespoons raw honey, or your favorite sweetener
• 2 tablespoons coconut oil
• 1 lemon, peeled, sliced and seeded (or 2 limes)
• 1/4 teaspoon unprocessed salt
• 1 tablespoon arrowroot powder, optional
• Spices in the marinade:
• 1 large thumb-sized piece fresh ginger, peeled
• 1/2 teaspoon ground turmeric
• 2 tablespoons ground coriander
• 2 teaspoons cumin
• 1/4 cup minced lemongrass (optional)
• Ground black pepper to taste
For the Chicken:
• 8 skinless chicken thighs, cut into thin strips (boneless is easier)
• 8 skewers, metal or wood.

Instructions

1. If you’re using wooden skewers, soak them in water to prevent burning.
For the Marinade:
2. In any blender or food processor, mix all the marinade ingredients completely.
3. Adjust the spices, sweetness and saltiness. Pour into a medium mixing bowl.
For the Chicken:
4. Cut the chicken into thin strips, and put them into the marinade. When finished, stir well to coat each piece. Marinate at least 1 hour or overnight.
5. When ready to cook, preheat oven to 350°F. Thread chicken onto the skewers.
6. Place the threaded chicken skewers into a 9 x 13-inch baking pan, and put into the oven. Bake 25 to 30 minutes. Every 7-10 minutes open the oven, turn each skewer over, and baste generously with marinade sauce. For the last 10 minutes, baste again and turn the oven on broil, to allow the chicken to brown. Serve hot.