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A plate showing 2 chicken satay skewers with cauliflower rice and lime.
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Thai Chicken Satay

A healthy, classic SE Asian dish, this chicken satay is incredible easy to make, and absolutely bursting with flavor. The best part is the creamy SunButter dipping sauce, a great sub for the traditional peanut sauce served with satay, so don't skip it! Serve this over rice or with cauliflower rice, and with a simple cucumber salad, for a delicious and balanced meal.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Main Course
Cuisine: Thai
Servings: 6 servings
Calories: 380kcal

Ingredients

Chicken Satay

  • 1 1/2 pounds chicken thighs cut into long, thin strips
  • 1/4 cup coconut milk full fat
  • 2 teaspoons red curry paste
  • 1 teaspoon sea salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon ginger powder
  • 1/2 teaspoon cinnamon

Thai Dipping Sauce

Instructions

Chicken Satay

  • Thinly slice chicken thighs in long strips, and add to a container with a lid.
  • In a medium sized bowl, add the rest of the satay ingredients. Mix the marinade together until a thin paste forms. Pour the marinade over the chicken thighs, and use a fork to evenly coat the chicken.
  • Cover the chicken and refrigerate for at least an hour, up to overnight.
  • Add 12 skewers to a container of water and allow to soak. This keeps the skewers from charring or lighting on fire when grilling the chicken.
  • Heat a grill over medium high heat.
  • Weave the strips of chicken onto the bamboo skewers, evenly splitting it up between the 12 skewers.
  • Grill the skewers for 5-7 minutes per side, until lightly charred and the chicken is cooked throughout.

Thai Satay Sauce

  • Add all of the ingredients to a blender, and blend until very smooth. Add additional water, if desired, to thin it out.
  • Serve with the chicken skewers.

Video

Notes

Nutrition Facts are for 2 chicken skewers + 2 tablespoons of the dipping sauce
Fish sauce is a common ingredient used in Thai sauces. Red Boat makes a fish sauce that is paleo. If you'd like to add this in, you don't need the coconut aminos. Add 1 tablespoon of the fish sauce to the marinade and omit the coconut aminos.
If making these inside instead of on a grill, use a grill pan (or frying pan), heated over medium high heat with a little avocado or sesame oil. Cook the skewers for 5-7 minutes per side.
I highly recommend trying SunButter for the dipping sauce. However, if you'd like to use the traditional peanut sauce, swap the SunButter for the same amount of a natural peanut butter (no sugar or oils added).

Nutrition

Calories: 380kcal | Carbohydrates: 6g | Protein: 22g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 111mg | Sodium: 729mg | Potassium: 293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 745IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg