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Grilled Thai chicken satay threaded on bamboo skewers on lettuce leaves on a gray plate served with peanut sauce and limes.
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Easy Thai Chicken Satay with Peanut Sauce (low carb, sugar-free)

Baked or grilled, chicken satay recipes (chicken marinated in spices, skewered and grilled) abound on the internet. An easy peanut sauce makes it delicious!
Course Appetizer, Dinner, Lunch
Cuisine Asian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 279kcal

Ingredients

  • 1 pound chicken tenders

Chicken Satay Marinade

  • ⅓ 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

  • ⅓ 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

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. 
Nutrition Facts
Easy Thai Chicken Satay with Peanut Sauce (low carb, sugar-free)
Amount Per Serving
Calories 279 Calories from Fat 135
% Daily Value*
Fat 15g23%
Sodium 224mg10%
Carbohydrates 4g1%
Fiber 1g4%
Protein 30g60%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 279kcal | Carbohydrates: 4g | Protein: 30g | Fat: 15g | Sodium: 224mg | Fiber: 1g