Grilled Low Carb Chicken Satay
Fire up the grill for this irresistible Grilled Low Carb Chicken Satay, a mouthwatering recipe that's perfect for keto and low-carb enthusiasts alike. Tender chicken thighs are marinated in a fragrant blend of unsweetened coconut milk, lime juice, soy sauce, and aromatic spices like turmeric, coriander, and cumin, infusing every bite with rich, savory flavor. Grilled to perfection, these skewers boast a satisfying char while staying juicy and succulent. Paired with a creamy, unsweetened peanut butter dipping sauce that's easily adjustable for spice levels, this dish strikes the perfect balance of bold, exotic flavors and guilt-free indulgence. Ready in just 25 minutes of cooking and prep time, these chicken skewers are ideal for weeknight dinners, backyard barbecues, or party appetizers. Garnish with fresh lime wedges, cilantro, or crunchy peanuts for a stunning presentation that’s as delicious as it is healthy! Perfect keywords: low carb chicken satay, keto grilled chicken, peanut dipping sauce, easy chicken skewer recipe.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 120 ml Coconut milk (unsweetened)
- 2 tablespoons Soy sauce (or coconut aminos for low-carb option)
- 1 tablespoon Lime juice
- 2 cloves Garlic (minced)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Powdered erythritol (optional, for sweetness)
- 4 tablespoons Unsweetened peanut butter
- 60 ml Water
- 1 teaspoon Chili paste (optional, for spice)
- 1 teaspoon Salt
- 10 pieces Wooden skewers (soaked in water for 15 minutes)
Instructions
Cut the chicken thighs into bite-sized strips, about 2-inch long pieces, and set aside.
In a bowl, whisk together the coconut milk, soy sauce (or coconut aminos), lime juice, garlic, ground turmeric, ground coriander, ground cumin, and powdered erythritol (if using).
Add the chicken strips to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
While the chicken marinates, prepare the peanut dipping sauce. In a small saucepan, combine unsweetened peanut butter, water, chili paste (if using), and a pinch of salt. Heat over low heat, stirring constantly, until smooth and well-combined. Adjust the thickness by adding more water as needed. Set aside to cool.
Preheat a grill or grill pan over medium-high heat. If using an outdoor grill, lightly oil the grates to prevent sticking.
Thread the marinated chicken strips onto the soaked wooden skewers.
Grill the chicken skewers for 4–5 minutes per side, or until the chicken is fully cooked and has a nice char. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Transfer the grilled chicken satay to a serving platter. Serve hot with the peanut dipping sauce on the side.
Garnish with lime wedges, fresh cilantro, or chopped peanuts, if desired.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1146 mg | 50% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.8 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
