This keto grilled chicken satay has it all! When grilled, the well-spiced chicken turns deliciously tender and juicy with areas of crispy, charred chicken. And the peanut sauce is SO addicting! It's peanutty, sweet, savory, creamy, and a little sour with the right amount of spice. You'll be licking your plate with this one.
I can't tell you how many iterations of this recipe we went through before we were finally happy with it. We omitted the coconut milk and then brought it back; we replaced the curry paste with various spices and then returned to curry paste; we changed the amounts of peanut butter; we played around with the level of acidity; and we compared chicken breast with chicken thighs. It just didn't seem to end. We ate variations of chicken satay everyday, for lunch or dinner, for about a week. When we were finally happy with the recipe, my husband asked, "Can we make it again tonight?" That's when I knew we had our recipe: after we tired ourselves of the dish and wanted more after we got it right.
We're happy to report that this chicken satay is easy to make — and we wouldn't have it any other way. It only takes a few minutes to make the chicken marinade, and we briefly marinate the chicken for about 20 minutes (but you can marinate for longer if you like). We grill the chicken for about 4 minutes per side — as soon as the internal temperature reaches 165 degrees. The peanut sauce is simple, too. Just heat the peanut sauce ingredients on low heat until smooth in consistency and heated through, and you're done — about five minutes total. Each serving of the grilled chicken satay with peanut sauce is 2.7 net carbs.
About Chicken Satay
Satay is a popular street-food in Southeast Asia (such as Indonesia, Malaysia, and Thailand) in which the meat, in this case chicken, is chopped and skewered and, most often, grilled with a marinade. It's typically served with a dipping sauce made with peanuts and other ingredients — but sauces vary by region or country. Satay can be made with other types of meat including beef, pork, goat or even fish and tofu.
No, you don't need a lot of ingredients to make chicken satay. This grilled chicken satay uses only 8 ingredients:
- 1 ½ pounds chicken — you can use boneless, skinless chicken thighs, breasts or chicken tenders for the chicken skewers. Chicken thighs are typically more juicy and tender, but breasts can be a little easier to work with. I prefer chicken thighs and my husband prefers chicken breasts. It's a toss up at our house.
- Full-fat coconut milk — We use Aroy-D coconut milk for most of our recipes. You'll use ¼ cup for the chicken marinade and ½ cup for the peanut sauce.
- Red curry paste — We use Mae Ploy curry pastes since they're one of the best out there. If you don't have red curry paste, you could swap with green or yellow curry paste. You'll use 1 tablespoon of curry paste for the chicken marinade and ½ tablespoon for the peanut sauce.
- Fish sauce — Fish sauce adds a salty, umami flavor to the marinade and peanut sauce. If you don't have on hand, you could swap with soy sauce (but it's not quite the same). You'll use 1 tablespoon of fish sauce for the marinade and ½ tablespoon for the peanut sauce.
- Garlic — You'll use two minced garlic cloves for the chicken marinade.
- Peanut butter — Be sure to use a sugar-free peanut butter for the peanut sauce. We like Organic Santa Cruz Peanut Butter, which you can get as smooth or crunchy (both work well in this recipe). You'll use 3 tablespoons of peanut butter for the peanut sauce.
- Sugar-free sweetener — To make the peanut sauce a little sweet, we add a teaspoon of Swerve sweeter (granular). If you prefer your sauce a little sweeter, you can add two teaspoons of sweetener.
- Lime juice — To add a little acidity to the peanut sauce, we add ½ tablespoon of lime juice. We also squeeze some lime juice over the skewers after grilling.
How To Prepare
Yes, it's easy to prepare this keto chicken satay and peanut sauce! Simply follow these steps:
- To get started, you'll soak 4 to 6 bamboo skewers in a pan of water for about 20 minutes before grilling.
- Next, you'll prepare the chicken marinade. In a large bowl, you'll mix ¼ cup coconut milk, 1 tablespoon fish sauce, 1 tablespoon red curry and minced garlic cloves.
- After, you'll cut the chicken into 1 ½- to 2-inch pieces that are roughly the same size. You'll place the cut chicken into the marinade and let marinate for 15 to 20 minutes. You may also marinate the chicken the night before or morning of grilling (just be sure to refrigerate!).
- Next you'll prepare the peanut sauce. In a small saucepan over low heat, stir together ½ cup coconut milk, 3 tablespoons peanut butter, ½ tablespoon red curry paste, ½ tablespoon lime juice, ½ tablespoon fish sauce and 1 teaspoon Swerve Sweetener. Be sure to heat the sauce at a lower temperature to prevent the liquids from separating. Continue stirring the sauce until it is smooth and heated Then, remove from heat and place the sauce in a small serving bowl.
- After marinating the chicken, thread the chicken onto the skewers, leaving a little space between each piece of chicken. Also, leave a few inches of space at the end of each skewer for easy holding.
- Heat the grill to high and place the skewers directly over the heat and grill for about 4 minutes. Flip the skewers and grill for an additional 3 to 5 minutes (for total 8 to 10 minutes), until the thermometer reaches 165 degrees.
- When done, remove the skewers from the grill. Immediately plate and serve chicken skewers with peanut sauce and lime slices (for squeezing juice over the chicken).
Other Low Carb and Keto Grill Recipes
Here are other low-carb and keto grill recipes you may enjoy.
- Grilled Carne Asada: Grilled Carne Asada is one of the ultimate grill recipes. It’s because the steak turns out so tender, juicy and flavorful after marinating and just a short time on the grill. To make, simply marinate the steak for an hour or more, then grill for less than 10 minutes, and dinner is ready!
- Grilled Broccoli Steaks with Bagna Cauda: We have a new favorite broccoli recipe - grilled broccoli steaks with bagna cauda! Broccoli steaks turn deliciously charred, tender and crispy on the grill and become even tastier when topped with savory bagna cauda.
- Grilled Chicken Souvlaki Skewers: These low-carb and keto chicken souvlaki skewers burst with Greek flavor since they’re marinated in olive oil, garlic, oregano, rosemary and lemon juice. They’re also easy to make and one serving is just 2 net carbs!
- 1 ½ pounds skinless, boneless chicken thighs or breasts or tenders
- ¼ cup full-fat coconut milk (we use Aroy-D Coconut Milk) for marinade, PLUS ½ cup for peanut sauce
- 1 tablespoon fish sauce for marinade, PLUS ½ tablespoon for peanut sauce
- 1 tablespoon red curry paste (we use Mae Ploy Red Curry Paste ) for marinade, PLUS ½ tablespoon for peanut sauce
- 2 garlic cloves, minced
- 3 tablespoons sugar-free peanut butter (we use Santa Cruz Organic Light Roasted Creamy Peanut Butter )
- ½ tablespoon lime juice, PLUS more for squeezing over grilled chicken
- 1 teaspoon Swerve Sweetener, granular (add another teaspoon if you prefer sweeter)
- Prepare the chicken: If using bamboo skewers, soak 4 to 6 skewers in water for 20 minutes before grilling. In a large bowl, mix ¼ cup coconut milk, 1 tablespoon fish sauce, 1 tablespoon red curry and minced garlic cloves. Stir until thoroughly combined. Cut the chicken into 1 ½- to 2-inch pieces that are roughly the same size. Place the cut chicken into the marinade and let marinate for 15 to 20 minutes (or you may do the night before or morning of grilling).
- Make the peanut sauce: In a small saucepan over low heat, stir together ½ cup coconut milk, 3 tablespoons peanut butter, ½ tablespoon red curry paste, ½ tablespoon lime juice, ½ tablespoon fish sauce and 1 teaspoon Swerve Sweetener. Be sure to heat the sauce at a lower temperature to prevent liquids from separating. Continue stirring sauce until smooth and heated. Remove from heat and place in small serving bowl.
- Grill and serve: After marinating the chicken, thread onto skewers, leaving a little space between each piece of chicken. Heat the grill to high and place the skewers directly over the heat and grill for about 4 minutes. Flip the skewers and grill for an additional 3 to 5 minutes (for total 8 to 10 minutes), until thermometer reaches 165 degrees. Remove skewers from grill, plate and serve with peanut sauce and lime wedges (for squeezing juice over chicken).
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Serving Size1 skewer
Amount Per Serving Calories 404.6Total Fat 17.8gSaturated Fat 8.1gCholesterol 176.9mgSodium 972.1mgCarbohydrates 5.4gNet Carbohydrates 2.7gFiber 1.7gSugar 1.7gSugar Alcohols 1.0gProtein 57.4g