Baked or grilled, chicken satay with peanut sauce—chicken marinated in spices, skewered and grilled—is a favorite. A simple peanut sauce makes it irresistible.
Grill season is in full swing here. Last summer my patio grill gave up the ghost, and after a year of research I replaced it with a compact gas grill that fits nicely just outside our back door. It has a circular grilling surface that works well for small family meals but can handle a cookout with friends. To break it in, I made these Thai chicken satay skewers—tender, flavorful, and perfect with peanut sauce.
Thai Chicken Satay
Chicken satay is a staple at Thai restaurants: marinated strips of chicken threaded onto bamboo skewers and grilled until slightly charred and juicy. It’s especially delicious served with a creamy peanut dipping sauce. The same peanut sauce works beautifully with beef satay or as a dipping sauce for vegetables—feel free to adapt it to your taste.
The chicken can marinate for as little as 30 minutes, but I prefer to marinate overnight for deeper flavor. Chicken tenders are ideal because they’re tender and quick to cook, though thin slices of chicken breast work well too. For larger tenders, slice them in half lengthwise and gently pound to even thickness so they cook uniformly.
Tip: When preparing chicken breasts at home, remove the tenders and freeze them for later use. That yields nicely portioned tenders whenever you want to make satay.
It’s common to skewer the chicken before grilling. To keep skewer handles from burning, fold a strip of foil and rest the handles on it while the skewers cook. Another helpful tip: soak bamboo skewers in water for at least an hour or overnight to reduce burning. If you prefer, cook the chicken first and insert skewers afterward—this works well with a grill pan.
If you enjoy Thai chicken satay, try this version. It also makes a great filling when cubed and served in lettuce cups; a simple Thai cucumber salad adds a refreshing contrast.
This Thai Chicken Satay with Peanut Sauce recipe serves 4 at about 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
- ⅓ cup full fat coconut milk (canned)
- 1 tablespoon madras or preferred curry powder
- ½ teaspoon ground coriander
- 2 tablespoons brown sugar substitute (or coconut sugar/honey for Paleo)
- 2 tablespoons fish sauce (optional)
- ¼ cup chopped fresh cilantro (optional)
Easy Peanut Sauce
- ⅓ cup full fat coconut milk (canned)
- ¼ cup smooth peanut butter (or almond butter)
- 1 tablespoon brown sugar substitute (or coconut sugar/honey for Paleo)
- 1–2 teaspoons chile garlic sauce
- 1 teaspoon soy sauce (or coconut aminos for Paleo)
- ½ teaspoon Thai red curry paste (optional)
Extras
- soaked bamboo skewers
- chopped fresh cilantro
- lime wedges
Instructions
Preparation
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Soak the skewers in warm water if you plan to cook right away, or overnight if preferred.
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Slice large chicken tenders lengthwise and gently pound to even thickness. Place the chicken in a zipper bag or a shallow dish for marinating.
Chicken Satay Marinade
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Whisk the marinade ingredients together in a small bowl. Add to the chicken and massage or stir to coat. Marinate at least 30 minutes, or overnight for best flavor.
Peanut Sauce
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Warm the peanut butter briefly, then whisk in the sweetener, chile garlic sauce, soy sauce and curry paste. Gradually add the coconut milk until smooth. Adjust sweetness, heat or acidity with more sweetener or a squeeze of lime. Serve immediately or refrigerate and gently rewarm before serving.
Method
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Thread the marinated chicken onto the soaked skewers. Grill in batches on an outdoor grill, indoor grill or grill pan. If grilling outdoors, rest the skewer handles on folded foil to prevent burning.
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Garnish with chopped cilantro and serve with lime wedges and the peanut sauce. Tomatoes or a simple Thai cucumber salad make refreshing sides.
Notes
Nutrition
Beef Satay with Easy Peanut Sauce
Thai Cucumber Salad
Easy Peanut Sauce