Keto Chicken Satay is a perfectly marinated flavorful grilled chicken on skewers. Served up with creamy peanut sauce that is out of this world delicious.
The first time I had Chicken Satay it was from a take out container at my work desk! At my previous job I’m not kidding when I say there was ALWAYS food! There was a dedicated “shared” snack table! The morning usually started out with checking email, handling the important stuff and then immediately conversing on who was picking up lunch and from where! There was a Thai restaurant close by that served up some great dishes, Chicken Satay was one of them! This was my go to dish when someone shouted “It’s Thai day”!
Now that I work from home, the lunch planning and 2 minute drive to the Thai restaurant are a thing of the past. My love for Chicken Satay is not, so I created my own version, Keto approved and it’s pretty darn delicious! I can’t wait for you all to try it!
Making Keto Chicken Satay…
Keto Chicken Satay does take a little planning as the chicken takes time to marinate. Start by combining your marinade ingredients, and prepare your chicken. I like to use chicken tenders, but you can cut chicken breasts into strips or even cube it into approx 1 inch pieces for more flavor. Add this chicken to your marinade and place it in the refrigerator for 2-4 hours.
I use some of this time (near the end) to start my peanut sauce, because when the chicken comes off the grill I want to eat! It’s so moist and delicious who could wait?
The sauce starts off with cooking your finely chopped onion in oil about 3-4 minutes or until it is tender. Then add your fresh chili paste (I use a Tablespoon, but you can use more or less depending on your taste). Give that a good stir then add remaining ingredients with the exception of the peanut butter and cilantro. Allow the mixture to come to a simmer and cook for 10 minutes. Finally add your peanut butter and on low heat continue to cook for another 5 minutes. Top your peanut sauce off with some fresh cilantro and it’s ready.
Back to the chicken, it’s time to remove the chicken from the marinade. Next you begin threading the chicken onto the skewer. Almost as if you are sewing and they are ready for the grill!
I grill mine on Medium heat until the chicken reaches an internal temperature of 160 degrees. This chicken is moist and delicious but make sure you don’t overcook it. An instant read digital thermometer works wonders. I use this one.
Top with some chopped cilantro or even chopped peanuts, and serve it up with slices of lime wedges and peanut sauce!
Looking for an amazing side dish to serve up with Keto Chicken Satay? Try my easy Coconut Lime Cauliflower “Rice” Recipe here.
Tricks and Tips…
This recipe makes a significant amount of peanut sauce – if you have leftovers serve it with cucumbers or bell peppers for a snack, so yummy!
Real, good-quality coconut milk is an essential ingredient. Be sure to buy the canned variety not the coconut milk beverage.
Goya Coconut Milk, No Sugar Added
I like a little heat in my Keto Chicken Satay. You can adjust your chili past amount to your liking I use this one.
I like a little heat in my chicken satay. You can adjust your chili paste amount to your liking. I use this.
Soak your skewers in water for about 30 minutes before adding the chicken to prevent them from burning on the grill.
You can make your Chicken Satay in a pan, or in the oven. Don’t have skewers, no need it will taste delicious either way.
Top with some chopped cilantro or even chopped peanuts, and serve it up with slices of lime wedges and peanut sauce!
As I mentioned before Coconut Lime Cauliflower “Rice” goes great with this as a side! Find the recipe here.
Enjoy, and leave a comment on how it turned out! – The Scrambled Eggs!
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Keto Chicken Satay
Ingredients
- 2 lbs Chicken Breast or Chicken Tenders
- Marinade
- 1 Can Coconut Milk
- 1 tsp Curry Powder
- 1/4 cup Natural Peanut butter
- 1 Lime (Juice)
- 1/4 cup Soy Sauce
- 4 cloves Garlic crushed or minced
- 1 Tbsp Swerve Brown Sugar or Keto approved version you like
- 1 Tbsp Chili Paste more to taste – adds spice
- 2 Tbsp Coriander
- 1 tsp salt
- Peanut Sauce
- 1 tbsp Oil of your choice
- 1/2 cup Finely chopped onion
- 2 tsp Chili paste More to taste – adds spice
- 1/4 cup Soy Sauce
- 1 Lime (Juice)
- 1 tsp Swerve Brown Sugar or Keto approved version you like
- 1 tsp coriander
- 1 tsp cumin
- 1 cup Peanut butter
- 1 tbsp Cilantro to top the peanut sauce with (optional)
Instructions
- In a large bowl or Gallon Zip lock bag combine your marinade ingredients.
- Clean and prepare your chicken. I use chicken tenders, but you can cut chicken breasts into strips or even cube it into approx 1 inch pieces for more flavor.
- Add the chicken to the marinade and place in refrigerator for 2-4 hours
- Near the end of the marinating process, you can begin preparing your peanut sauce…
- Star off with cooking your finely chopped onion in oil about 3-4 minutes or until tender.
- Add your fresh chili paste (I usually use a tablespoon for a little more heat, but you can adjust to your preference, my recipe calls for 2 tsp, keeping it pretty mild) give this a good stir to bring out the flavors of the chili paste.
- Add the remaining ingredients, with the exception of the peanut butter and cilantro.
- Allow the mixture to come to a simmer and cook for 10 minutes.
- Turn heat to low and add your peanut butter and cook for an additional 5 minutes.
- Top your peanut sauce off with some fresh cilantro (optional) and it is ready to serve.
- Remove the chicken from the marinade, and thread onto skewers.
- Grill on medium heat until the chicken reaches and internal temperature of 160 degrees.
- Top off with some chopped cilantro or even chopped peanuts, and serve it up with slices of lime wedges and peanut sauce!