Transport your taste buds with this incredibly Flavorful Low-Carb Thai Chicken Satay! Juicy chicken pieces are marinated in an aromatic blend of authentic Thai spices, lime, and savory tamari, then grilled or cooked to tender perfection. Paired with a rich, creamy, and utterly addictive sugar-free peanut dipping sauce, this keto-friendly recipe is perfect for a show-stopping appetizer or a satisfying main course that tastes just like your favorite restaurant version, only better (and healthier)!
Prep Time: 30 minutes
Marinating Time: 6 hours minimum (Overnight recommended)
Cook Time: 10-20 minutes
Total Time: 40 minutes (plus marinating time)
Yields: 6 servings
Serving Size: Approx. 4-5 skewers with sauce
Ingredients:
2 pounds (907g) Boneless, Skinless Chicken Thighs (preferred for flavor/moisture) or Breasts, sliced into strips approx. 1.5 inches wide and 3-5 inches long
3 tablespoons Olive Oil (for marinade)
1/4 cup Unsweetened Coconut Milk (full-fat recommended), plus additional for thinning sauce
1/3 to 1/2 cup (85g – 128g) Natural, Unsweetened Smooth Peanut Butter (Ingredients: peanuts, salt only)
24-30 Wooden Skewers, soaked in water 30+ minutes
Marinade / Sauce Base:
1/4 cup (60ml) Tamari (or Coconut Aminos / Low Sodium Soy Sauce)
1/4 cup (packed, approx. 48g) Low-Carb Brown Sugar Substitute (e.g., Lakanto Golden, Swerve Brown)
1 tablespoon Chili Paste (e.g., Sambal Oelek, check label for no added sugar)
1.5 tablespoons Fresh Lime Juice
1.5 tablespoons Fish Sauce (check label for no added sugar)
1 teaspoon Dried Basil
1 teaspoon Ground Coriander
1/2 teaspoon Ground Ginger
1/2 teaspoon Garlic Powder
1/2 teaspoon Ground Turmeric
Instructions:
- Mix Marinade/Sauce Base: In a medium-sized bowl, thoroughly whisk together all the “Marinade / Sauce Base” ingredients (Tamari through Turmeric) until the low-carb sweetener is fully dissolved.
- Separate & Marinate: Measure out ⅓ cup of this mixture and transfer it to a large resealable plastic bag. Whisk the 3 tablespoons of olive oil into the mixture within the bag. Add the prepared chicken strips, seal the bag removing excess air, and gently massage to coat the chicken completely. Refrigerate and marinate for at least 6 hours, or ideally overnight (up to 24 hours) for maximum flavor infusion.
- Reserve Sauce Base: Cover the remaining mixture in the original bowl tightly with plastic wrap and refrigerate. This reserved portion is the foundation for your peanut sauce.
- Prepare for Cooking: About 30 minutes before you plan to cook, remove the marinating chicken from the refrigerator to allow it to temper slightly. Ensure your wooden skewers have finished soaking.
- Skewer the Chicken: Carefully thread the marinated chicken strips onto the soaked skewers, bunching them slightly in an accordion or ribbon style. Gently pat away any large clumps of marinade with a paper towel to encourage better browning.
- Cook the Chicken (Choose Your Method):
- Oven: Preheat oven to 350°F (175°C). Line two baking sheets with foil and lightly grease with cooking spray. Arrange the skewers in a single layer, not touching. Bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Avoid overcooking.
- Grill (Outdoor/Indoor): Preheat your grill to high heat and lightly grease the grates. Place skewers on the hot grill, then reduce heat to medium. Grill for 3-4 minutes per side (cover if using an outdoor grill), until grill marks appear and chicken reaches 165°F (74°C).
- Skillet: Heat 1-2 tablespoons of a high-heat friendly oil (like avocado or coconut oil) in a large non-stick skillet over medium-high heat. Cook skewers in batches, taking care not to overcrowd the pan, for 2-4 minutes per side until golden brown and cooked through (165°F / 74°C).
- Make the Peanut Sauce: While the chicken is cooking or resting, retrieve the reserved sauce base from the refrigerator. Pour it into a small saucepan and stir in ¼ cup of unsweetened coconut milk. Place over medium heat and bring just to a boil. Reduce heat immediately and let simmer gently for 1 minute, stirring.
- Finish the Peanut Sauce: Remove the saucepan from the heat. Add the natural, unsweetened peanut butter, starting with 1/3 cup. Whisk vigorously until the sauce is smooth and fully incorporated. Evaluate the consistency – it should be thick yet easily pourable. If too thick, whisk in more coconut milk (or water) one tablespoon at a time. If you prefer a more intense peanut flavor or thicker sauce, add more peanut butter. Taste and add more chili paste if desired for extra spice.
- Serve: Arrange the cooked chicken satay skewers on a platter. Serve warm, accompanied by the delicious low-carb peanut sauce for dipping. Garnish platter with chopped cilantro, crushed peanuts, or lime wedges if desired.
Low-Carb Serving Ideas:
- Serve with a side of fluffy cauliflower rice.
- Accompany with stir-fried vegetables like broccoli, bell peppers, snap peas, or bok choy.
- Toss shirataki or konjac noodles with thinned-out peanut sauce.
- Enjoy as an appetizer platter with cucumber spears and celery sticks.
Helpful Notes:
- Chicken Choice: Thighs generally yield juicier results, perfect for low-carb/keto.
- Marinating is Key: Aim for the longer marinating time for the best flavor penetration.
- Peanut Butter Matters: Use only natural, unsweetened peanut butter. Check the label!
- Adjust Sauce: Don’t hesitate to adjust the peanut sauce consistency and spice level to your exact preference.
- Advance Prep: Marinade base can be made days ahead. Chicken marinates well for 24 hours. Peanut sauce keeps in the fridge for a week (reheat gently, thinning as needed).
- Freezing Tips: Cooked satay freezes well (removing skewers saves space). Peanut sauce also freezes perfectly – thaw in the fridge.
Estimated Nutrition Information:
Per Serving (Approx. 1/6th of total recipe, ~4-5 skewers with sauce, assumes chicken thighs & 1/2 cup PB used)
- Calories: 484 kcal
- Total Fat: 37.1g
- Saturated Fat: 11g
- Total Carbohydrates: 12.8g
- Dietary Fiber & Sugar Alcohols: 8.6g
- Sugars: ~2g (naturally occurring)
- Net Carbohydrates: 4.2g
- Protein: 32.5g
- Sodium: 878mg (highly dependent on tamari/fish sauce brands)
Disclaimer: Nutrition information is meticulously calculated using standard databases (USDA, etc.), estimates for low-carb sweeteners, natural peanut butter, and marinade absorption. It is provided as an estimate only. Actual values may vary based on specific ingredient brands, precise measurements, chicken choice, portion size, and cooking variations.
