Grilled Chicken Satays with Cherry Barbecue Sauce

By Kate Ortak

Makes 4 servings

Cherry barbecue sauce

2 tbsp avocado oil, ghee or coconut oil

1 small onion, chopped

1  large clove garlic, chopped

1 cup strained or crushed tomatoes

1 cup fresh or frozen pitted sour/tart cherries, coarsely chopped

1/4 cup apple cider vinegar

1/2 cup  coconut sugar, plus more if needed

1 tbsp Worcestershire sauce

1/4 tsp ground cayenne, plus more if desired

1/2 tsp paprika

1/2 tsp ground turmeric

1/2 tsp sea salt

Grilled chicken

4 boneless chicken breasts or 6 boneless thighs, cut into 1-inch pieces

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

Make the barbecue sauce: In a medium saucepan, heat the oil or ghee over medium heat. Add the onion and cook, stirring occasionally until soft, about 5 minutes.  Stir in the garlic and cook, stirring, for one minute. Stir in the tomatoes, cherries, vinegar, sugar, Worcestershire sauce, cayenne, paprika, turmeric, and the 1/2 tsp of salt. Bring to a boil, reduce the heat, partially cover the pan, and simmer until the cherries are very soft, about 30 minutes. Carefully pour the contents of the pan into a blender or food processor. Taste and adjust seasonings. Purée until smooth.

Prepare the chicken: Preheat the grill on medium heat. Sprinkle the chicken pieces evenly with the salt and pepper. Thread the chicken evenly onto 8 skewers. Oil the grill. Grill the chicken skewers, turning occasionally, for about 10 minutes. Brush each side of the chicken with some of the barbecue sauce. Continue to grill the chicken skewers, turning occasionally, until the chicken is no longer pink inside, about 5 minutes. Remove the skewers and brush lightly with additional sauce. Serve with the remaining sauce for dipping and Cabbage and Apple Slaw with Lemon Vinaigrette on the side.