Thai Chicken Satay

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

5 from 1 vote

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

Cook Time12

Total Time32

Course: Main Course

Cuisine: Thai

Servings: servings

Calories: 380kcal

Author: Michelle Miller

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

1/3 cup SunButter No Sugar Added
1/4 cup water + 2 tablespoons, if desired
1/4 cup coconut milk full fat
2 tablespoons monk fruit sweetener sub honey or maple syrup
1 1/2 tablespoons rice wine vinegar
1 tablespoon red curry paste
1 tablespoon coconut aminos
1 tablespoon lime juice
1/2 teaspoon salt

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