Keto Chicken Satay: Juicy, Flavorful, and So Easy to Make

If you’ve ever had chicken satay, you know it’s one of those dishes that makes you stop mid-bite and appreciate life. It’s tender, full of warm spices, and dripping with that rich, nutty sauce. The good news? You don’t need to leave your kitchen to get that same incredible taste. And if you’re on keto, no worries—this version keeps the carbs low without losing any of the magic.

So grab your apron, and let’s get cooking. No fancy techniques, no weird ingredients—just simple, honest food that tastes amazing.

What Makes Chicken Satay So Good?

Satay is basically grilled or skewered meat marinated in spices and served with a peanut sauce. It comes from Southeast Asia, with Indonesia, Thailand, and Malaysia all having their own versions. The best part? It’s loaded with flavor but doesn’t need a long ingredient list.

For our keto version, we swap out the sugar and keep things low-carb while still making sure you get that slightly sweet, smoky, and savory taste in every bite.

What You’ll Need For this Keto Chicken Satay Recipe

Before we start, let’s go over the ingredients. Nothing too fancy—just things that pack a ton of flavor.

For the Chicken Marinade:

• 1 ½ lbs chicken thighs or breasts (thighs stay juicier)
• ½ cup coconut milk (full-fat for extra richness)
• 2 tbsp soy sauce (or coconut aminos for soy-free)
• 1 tbsp fish sauce (adds a deep, savory taste)
• 1 tbsp lime juice (freshly squeezed)
• 2 tsp curry powder
• 1 tsp turmeric (for color and earthiness)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground coriander
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp chili flakes (optional, for heat)

For the Peanut Sauce:

• ½ cup peanut butter (unsweetened, natural)
• ¼ cup coconut milk
• 1 tbsp soy sauce (or coconut aminos)
• 1 tbsp lime juice
• 1 tsp fish sauce
• ½ tsp garlic powder
• ½ tsp ground ginger
• ¼ tsp salt
• 1-2 tbsp warm water (to thin out the sauce)

Step 1: Marinating the Chicken

Good chicken satay starts with a good marinade. This is what gives it that deep, rich flavor.

1. If using chicken breasts, cut them into thin strips. If using thighs, slice them into even pieces so they cook at the same time.
2. In a large bowl, mix together the coconut milk, soy sauce, fish sauce, lime juice, and all the spices. Stir well so everything blends.
3. Add the chicken pieces to the marinade and toss to coat. Cover and let it sit in the fridge for at least 1 hour, but overnight is even better. The longer it soaks, the more flavorful it will be.

While the chicken is marinating, let’s make that peanut sauce.

Step 2: Making the Peanut Sauce

This sauce is the real star of the dish. It’s creamy, nutty, a little salty, and just the right amount of tangy.

1. In a bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, fish sauce, garlic powder, ginger, and salt.
2. If it’s too thick, add warm water one tablespoon at a time until it reaches the consistency you like. It should be thick but still pourable.
3. Taste and adjust—need more salt? More lime? Make it perfect for you.
4. Set aside. The flavors will come together as it sits.

Step 3: Skewering the Chicken

If you’re using wooden skewers, soak them in water for at least 30 minutes so they don’t burn. If you’re using metal skewers, you can skip this step.

1. Take the marinated chicken and thread each piece onto a skewer, weaving it back and forth. Leave a little space between pieces so they cook evenly.
2. Once they’re all skewered, let them sit at room temperature for 10-15 minutes before cooking. This helps them cook evenly without drying out.

Step 4: Cooking the Chicken

You can cook these on a grill, in a grill pan, or even in the oven. Here’s how:

On a Grill (Best Flavor)

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush the grates with oil to prevent sticking.
3. Place the skewers on the grill and cook for 3-4 minutes per side, until they’re golden brown with charred edges.
4. Use a thermometer—once the internal temp hits 165°F, they’re done.

In a Grill Pan (For Indoor Cooking)

1. Heat a grill pan over medium-high heat and brush it with oil.
2. Cook the skewers for 4-5 minutes per side, pressing them down slightly to get a nice sear.

In the Oven (If You Don’t Want to Grill)

1. Preheat your oven to 425°F.
2. Place the skewers on a lined baking sheet.
3. Bake for 15-20 minutes, flipping halfway through. For a grilled effect, broil them for the last 2 minutes.

Step 5: Serving the Satay

Now comes the best part—eating. Pile the skewers onto a plate, drizzle a little peanut sauce over them, and serve the rest on the side for dipping.

What to Serve with Keto Chicken Satay

• Cucumber Slices – Refreshing and crunchy
• Cauliflower Rice – Absorbs the sauce beautifully
• Grilled Veggies – Bell peppers, zucchini, or asparagus work great
• A Simple Keto Slaw – Shredded cabbage, lime juice, and a little mayo

Pro Tips for the Best Satay

 

• Use chicken thighs if you want extra juicy skewers. Breast meat works too, but it can dry out if overcooked.
• Don’t skip the fish sauce. It might smell strong, but it adds an umami depth you can’t get otherwise.
• Make extra peanut sauce. It keeps in the fridge for up to a week and tastes amazing on everything—grilled meats, salads, even eggs.
• Let the meat rest after cooking. This helps keep it juicy. Five minutes is all you need.

Storing & Reheating

• Fridge: Keep leftovers in an airtight container for up to 4 days.
• Freezer: Freeze the cooked chicken (without the sauce) for up to 2 months.
• Reheating: Warm in a pan over low heat or microwave in short bursts to keep it from drying out.

Conclusion

Making keto chicken satay at home is way easier than it sounds. Once you do it, you’ll wonder why you ever bought takeout. The marinade does all the heavy lifting, the peanut sauce brings everything together, and you end up with juicy, flavorful chicken that’s perfect for a quick dinner or meal prep.

So next time you’re craving something bold, creamy, and satisfying, give this a shot. You won’t miss the carbs—promise.

Print