- 1/2 cup Thai basil leaves, roughly chopped, plus extra to serve
- 1/3 cup coriander leaves, roughly chopped
- 1 tbs finely grated ginger
- 2 garlic cloves, crushed
- 1 long red chilli, finely diced
- 2 tbs tamari or coconut aminos
- 1 tbs sugar-free fish sauce
- 2 tbs olive oil
- 2 tbs coconut sugar
- 600 g boneless chicken thighs, skin off
- 2 tbs peanuts, toasted and roughly chopped, to serve
- Lime wedges, to serve
- 1 avocado
- 1 cup coriander leaves
- 1 green chilli, deseeded and chopped
- 2 garlic cloves
- Finely grated zest and juice of 2 limes
- 250 ml (1 cup) olive oil
- 1 tsp sea salt
- 160 g (1 cup) peanuts, toasted
For the green satay, place all the ingredients except the peanuts in a food processor and blitz to combine. Add the peanuts and pulse until mostly smooth but still a little bit chunky. Transfer to a bowl and place in the fridge until you’re ready to serve.
Combine the Thai basil, coriander, ginger, garlic, chilli, tamari or coconut aminos, fish sauce, olive oil and coconut sugar in a large bowl. Add the chicken and toss to coat evenly. Cover and place in the fridge to marinate for at least 1 hour, or up to 3 hours for best results.
Preheat the barbecue grill to medium.
Grill the chicken for 6–8 minutes on each side, until golden brown and cooked through. Transfer to a wooden board, cover loosely with foil and leave to rest for 5 minutes.
To serve, roughly chop the chicken and place it on a large platter. Drizzle over the green satay and sprinkle with the toasted peanuts and some extra Thai basil leaves. Serve with lime wedges for squeezing over.
Remove the crispy cauliflower popcorn pieces from the oven and season with salt and pepper to taste. Serve alongside the barbecue sauce.