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Keto Chicken Satay With Spicy Peanut Sauce

Keto Chicken Satay With Spicy Peanut Sauce

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Marinating: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 45
  • Yield: 6 skewers 1x
  • Category: Chicken
  • Method: Grilled
  • Cuisine: Asian
  • Diet: Gluten Free


Tender and juicy, keto chicken satay skewers are grilled to perfection and served with a delicious, creamy peanut sauce. This is a healthier version of regular satay chicken that is sugar-free, gluten-free, low-carb friendly.



For the chicken satay skewers

  • 500 g / 1 lb chicken thighs, boneless and skinless, cut into bite-size pieces
  • 1 tablespoon mild curry powder 
  • 1/2 teaspoon white pepper 
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice or rice wine vinegar
  • 1 tablespoon fish sauce
  • 2 tablespoons gluten-free soy sauce (e.g. Tamari or coconut aminos)
  • 2 tablespoons olive oil, coconut oil or avocado oil
  • Short Bamboo sticks (soak in cold water for 5 minutes)

For the peanut sauce:

  • 1 teaspoon grated or minced garlic
  • 1 teaspoon grated ginger  
  • 1/2 cup unsweetened peanut butter (crunchy or not crunchy is fine)
  • 1/2 cup coconut milk
  • 2 teaspoons sugar-free sweetener (Natvia or something similar, equivalent to 2 teaspoons of regular sugar)
  • 2 tablespoons gluten-free soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice or rice vinegar 
  • 1/4 cup water 

To serve/garnish:

  • 2 tablespoons roasted peanuts, finely chopped
  • Lime wedges
  • Coriander/cilantro 
  • Red chilli sliced or thinly sliced red onion/spring onions
  • Optional: make a shaved cucumber salad or a few shaved cucumber ribbons to serve on the plate


  • Cut the chicken thighs into bite-size pieces/rectangular or square pieces. Season with curry powder, garlic powder, white pepper and a little salt. Rub all over and add to a bowl. Drizzle with the remaining marinade ingredients and mix through to coat evenly. Leave to marinate for at least 10-15 minutes (can be done ahead of time and left in the fridge).
  • Prepare the peanut sauce. You can use a food processor or a blender to blend the sauce ingredients until smooth. Alternatively. melt the peanut butter in a microwave or over hot water. Combine with the remaining ingredients and whisk until smooth. Taste for salt/sweet/acidity balance. You may need to add a little more sweetener or lime juice or salt/fish sauce. Should be sweet but not too much.
  • Thread the chicken pieces onto bamboo or metal skewers.
  • Heat up a grill pan or cast-iron skillet over medium-high heat and add the oil, and spread it around the pan.
  • When the oil is hot, add the chicken skewers and cook for 4-5 minutes on each side, until cooked through.
  • Place the cooked skewers on a platter with peanut sauce, garnish crushed peanuts, red chilli, coriander and lime wedges. Can also have some shaved cucumber salad in the shot or on the platter.


For Paleo/Whole30: use almond butter or cashew butter and coconut aminos instead of soy sauce.

You will probably have leftover peanut sauce, which can be stored in the fridge for up to a week. Reheat and thin it out with a little water or coconut milk.


  • Serving Size: 1 skewer with 1 tablespoon sauce
  • Calories: 312
  • Sugar: 0.7 g
  • Sodium: 1181.7 mg
  • Fat: 22.1 g
  • Carbohydrates: 6.2 g
  • Fiber: 2.3 g
  • Protein: 23.4 g
  • Cholesterol: 78.3 mg

Keywords: Satay, Chicken Thighs, Chicken Recipes, Keto Recipes, Peanut Sauce

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