Grilled Chicken Thighs w/SunButter Sauce- UPDATED

Ingredients:

Boneless, Skinless Chicken Thighs (this recipe will work for up to 5lbs)

1/2 cup Fresh Squeezed Orange Juice

Juice of 2 Limes

3 T. Olive Oil

2 T. Granulated Garlic

2 T. Ancho Chile Powder

Sea Salt

Chopped Fresh Cilantro, for garnish

1. Add all ingredients, except for sea salt, to a large plastic bag or tupperware container and toss to coat. 
2. Transfer to the refrigerator and marinate overnight. 
3. When ready to grill, remove from liquid and season thighs with sea salt.*
4. Grill, until cooked through. 
5. Cut thighs in half and transfer to a platter. Serve with toothpicks and sauce (recipe follows). 

*You can cut the thighs and skewer (make sure to soak wooden skewers, if using) at this point, or grill and cut into bite-size pieces (serve with toothpicks, as hors d'oeuvres) after grilling. 

SunButter Sauce

1/2 cup SunButter

1/2 cup Coconut Milk

1/2 cup Chicken Stock

1/3 cup BBQ Sauce (I used PaleoChef Peach BBQ)

1/4 tsp. Fish Sauce (I use Red Boat)

1/2 tsp. Ground Ginger

1/2 tsp. Berebere Seasoning (I buy mine from Penzeys, but you can also find a recipe HERE)

1. Add all ingredients to a small saucepan and whisk until smooth. 
2. Simmer until thickened, whisking often, about 10 minutes.