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.
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Easy Thai Chicken Satay with Peanut Sauce (low carb, sugar-free)
Ingredients
- 1 pound chicken tenders
Chicken Satay Marinade
- â…“ cup full fat coconut milk from a can
- 1 tablespoon Hot Madras Curry Powder (or your fave)
- ½ teaspoon ground corriander
- 2 tablespoon Low carb brown sugar use coconut sugar or honey if cooking Paleo
- 2 tablespoon Red Boat Fish Sauce (optional)
- ¼ cup chopped fresh cilantro (optional)
Easy Peanut Sauce
- â…“ cup full fat coconut milk from a can
- ¼ cup smooth peanut butter (or almond butter)
- 1 tablespoon Low carb brown sugar use coconut sugar or honey if cooking Paleo
- 1-2 teaspoon chile garlic sauce (found in Asian section of grocery)
- 1 teaspoon soy sauce (coconut aminos for Paleo)
- ½ teaspoon Thai Red Curry Paste
Extras
- soaked bamboo skewers
- chopped fresh cilantro
- lime wedges
Instructions
Preparation
- 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.
Chicken Satay Marinade
- 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.
Peanut Sauce
- 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.
Method
- 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).
Notes
Nutrition
Beef Satay with Easy Peanut Sauce
Lucy
Thank you so much for these recipes. I have just started keto and didn't know where to start. I adore Thai food and I couldn't believe it when I found these, I thought Thai food would be a thing of that past! Thank you thank you from the UK. Xx
Elaine Markley
Great looking recioe, Kim! Think I'll make a noodle bowl with this. I've got some dried konjac noodles. I'll combine your Thai cucumber dressing with the chicken strips and add cucumbers, shredded Napa cabbage and scallions with the noodles and toss. I, also, think I'll just wrap the bamboo skewer handles with the foil instead of putting it on the grill. Yummy!
Kim
Thanks Elaine! I love Asian style noodle bowls and your's sounds like a winner. Thanks for the nice comment and great meal idea. Have a great weekend. -Kim
Candice
Just made this for dinner. It wasn't just good, it was great! The Thai cucumber salad was perfect with it. I'll be making this again and again.
Kim
Thanks for taking the time to let me know you enjoyed the recipes, Candice. You've made my day! Have a great week. -Kim
Deborah
LOOKS FABULOUS.....on my menu for this coming WED. Having company for dinner, and THIS GORGEOUS dish will be our entree.
Saw the peanut sauce yesteray and searched and searched for the chicken sate to go with it ....so disappointed when I could not locate it. Now here it is....THANK YOU. Am getting a bit burnt out on my usual chicken rotation dishes. This will is just what I needed to have something really different.
Kim
Great Deborah! I hope you enjoy the recipe. You can even get more chicken in that marinade if you need to. The chicken is even great diced and served in lettuce cups with the sauce. You could put a little of the cucumber sauce from the cucumber recipe and mix it with some cabbage to put in too. Just ideas.... I hope you and your guests enjoy the recipe. -Kim