Baked or grilled, chicken satay with peanut sauce (chicken marinated in spices, skewered and grilled) abound on the internet. An easy peanut sauce makes it delicious!
Grill season is in full swing in my part of the country. Last summer, my beloved patio grill died. It took me a year of researching to find the perfect replacement – the Fuego Element Gas Grill. I love it! The grill has a large circular grilling surface and is compact enough to place just outside our back door. It’s great for outdoor decks or apartment patios. Although ideal for my family of 4, it’s large enough to handle a cookout with friends. I was happy to christen it with these delicious Thai chicken satay!
Thai Chicken Satay
Chicken satay is found on every Thai restaurant menu. It’s a popular dish consisting of marinated chicken strips threaded onto bamboo skewers and grilled. It’s especially good with peanut dipping sauce. The peanut sauce recipe is as delicious on beef satay as it is on chicken. (Check out my Easy Peanut Sauce post for great ideas on customization to make it your own.)
The chicken for this recipe can be marinated for as little as 30 minutes, but I let the satay marinate overnight for maximum flavor. I prefer to use chicken tenders for this recipe, but thin strips of chicken breast work, too.
TIP: Purchase chicken breasts with rib meat, remove the tenders and freeze them. I slice the larger chicken tenders in half horizontally, and gently pound to an even thickness.
Convention is to skewer the chicken before grilling. To do so, I fold a piece of foil several times and place it on the grill. Then, I place the handles of the bamboo skewers on the foil while the satay cooks on the grill grate. This prevents the skewers/handles from burning.
TIP: Submerge the bamboo skewers in water overnight to help reduce the chance of burning on the hot grill. Alternately, the marinated chicken can be cooked first and the skewers inserted after – the perfect method when using a grill pan.
If you love Thai chicken satay as much as I do give this recipe a try. It’s also great cubed and served in a lettuce cup. A Thai cucumber salad would be a refreshing accompaniment.
This Thai Chicken Satay with Peanut Sauce recipe serves 4 at 3 net carbs per serving.
[This recipe and post may contain affiliate links. Purchasing through a link may result in my earning a small commission at no cost to you.]
Baked or grilled, chicken satay recipes (chicken marinated in spices, skewered and grilled) abound on the internet. An easy peanut sauce makes it delicious!
- 1 pound chicken tenders
- 1/3 cup full fat coconut milk from a can
- 1 tbsp Hot Madras Curry Powder (or your fave)
- 1/2 tsp ground corriander
- 2 tbsp Sukrin Gold, brown sugar replacer (coconut sugar for Paleo)
- 2 tbsp Red Boat Fish Sauce (optional)
- 1/4 cup chopped fresh cilantro (optional)
- 1/3 cup full fat coconut milk from a can
- 1/4 cup smooth peanut butter (or almond butter)
- 1 tbsp Sukrin Gold, brown sugar replacer (coconut sugar or honey for Paleo)
- 1-2 tsp chile garlic sauce (found in Asian section of grocery)
- 1 tsp soy sauce (coconut aminos for Paleo)
- 1/2 tsp Thai Red Curry Paste
- soaked bamboo skewers
- chopped fresh cilantro
- lime wedges
Soak the skewers in warm water if cooking right away. If not, they can be soaked overnight.
Slice the chicken tenders in half, lengthwise, unless small. Gently pound to an even thickness. Place in a plastic ziploc bag or in a small-medium glass dish.
Add the ingredients for the satay marinade to a smallish bowl. Whisk together to combine. Add the marinade to the chicken and massage (if in a bag) or stir (if in a bowl) to coat all surfaces. Marinate for 30 minutes or overnight. I prefer overnight.
Place the peanut butter in a smallish microwavable bowl and gently warm in the microwave. Whisk in the Sukrin Gold, chile garlic sauce, soy sauce and Thai curry paste. Slowly add the coconut milk. Taste to adjust seasonings. If it doesn't pop, add a little more sweetener or a squeeze of lime or lemon juice. Use right away or cover and refrigerate. If you refrigerate, gently warm the peanut sauce before using.
Remove the chicken tenders from the marinade and thread onto the bamboo skewers. Cook the chicken satay in batches on an indoor or outdoor grill or in a grill pan on the stove. If grilling outside, I like to fold a piece of foil to lay the handle ends of the skewers upon while cooking so they don't burn.
Garnish the chicken satay with chopped fresh cilantro and serve with a lime wedge and the peanut sauce. Additionally, serve with tomatoes and a Thai Cucumber Salad (look in the post for the recipe link).
NOTE: Nutritional Information is Calculated for the raw chicken and peanut sauce per serving. I had no way of calculating how much marinade was on the chicken before it cooked and how much was left after cooking.
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