Smoky Coconut Chicken Skewers with No-Nut Hoisin Sauce

Slice the chicken breasts into ½-inch strips and place in a large bowl.

Combine the coconut milk, Thai red curry paste, date, garlic, fish sauce, and turmeric in a high-speed blender and blitz until smooth.

Pour the marinade over the chicken strips and mix well. Cover the chicken and marinate in the fridge for up to 12 hours.

Soak wooden skewers in water for at least 30 minutes before use.

Thread the marinated chicken strips onto the soaked skewers in an accordion-like fashion.

To cook the skewers outdoors, preheat the grill to high heat. Clean and brush the grates with a high smoke point fat (ghee, avocado oil, etc.). Place the skewers on the hot grill, cooking for about 3-5 minutes per side, or until cooked through.

To cook skewers indoors, preheat the oven to 400°F with convection, or 425°F without convection. Lay skewers on a rimmed baking sheet and cook for 10 minutes, flipping halfway, or until cooked through. Broil for an extra 2 minutes if more color is desired.

Combine the Paleo Hoisin Sauce, sunbutter, water, and rice vinegar in a blender and blend until smooth. Adjust the sauce's consistency by adding more water if necessary.

Serve the cooked chicken skewers with the No-Nut Hoisin Sauce drizzled on top or as a dipping sauce.