Keto Chicken Satay
Juicy grilled chicken skewers in a fragrant coconut-curry marinade, served with a creamy peanut sauce. At just 5.3g net carbs and 35 minutes total time, this Thai-inspired keto dinner delivers bold satay flavor without the sugary store-bought sauce or hidden carbs.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto chicken satay brings the sweet, savory, and slightly spicy flavors of a Thai street-food favorite to your grill without the added sugar. Tender marinated skewers paired with a rich, creamy peanut sauce make for a crowd-pleasing low-carb dinner.
Ingredients
- 1.5 lb boneless skinless chicken thighs, cut into 1-inch strips
- 1/2 cup full-fat coconut milk (canned)
- 2 tbsp natural creamy peanut butter (no added sugar)
- 1 tbsp coconut aminos
- 1 tbsp fish sauce
- 2 tsp red curry paste
- 1 tbsp fresh lime juice
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp avocado oil
- 1 tbsp powdered erythritol (or monk fruit)
- 1/4 tsp salt
Instructions
- 1
In a bowl, whisk together half the coconut milk, 1 tbsp peanut butter, coconut aminos, fish sauce, 1 tsp curry paste, lime juice, garlic, ginger, erythritol, and salt. Reserve about 3 tbsp of this mixture for the sauce, then add the chicken strips to the rest and toss to coat. Marinate 15 minutes (or up to 4 hours in the fridge).
- 2
If using wooden skewers, soak them in water for 10 minutes. Thread the marinated chicken strips onto skewers, weaving each strip back and forth.
- 3
Make the peanut sauce: in a small saucepan over low heat, combine the remaining coconut milk, remaining 1 tbsp peanut butter, the reserved marinade, and remaining 1 tsp curry paste. Whisk until smooth and warmed through, about 3 minutes. Thin with a splash of water if needed.
- 4
Heat a grill, grill pan, or broiler to medium-high. Brush the grates with avocado oil.
- 5
Grill the skewers 5 to 7 minutes per side, turning once, until the chicken is charred at the edges and cooked through (internal temp 165°F).
- 6
Serve the skewers hot with the warm peanut sauce for dipping. Garnish with chopped cilantro, crushed peanuts, and lime wedges if desired.
Tips & notes
- Chicken thighs stay juicier on the grill, but you can swap in chicken breast for a leaner option — just watch closely to avoid drying it out.
- Always reserve marinade for the sauce BEFORE the raw chicken touches it. Never reuse marinade that has contacted raw poultry without boiling it first.
- Store leftovers in an airtight container for up to 3 days. Keep the peanut sauce separate and reheat gently, whisking in a little water to loosen.
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Frequently asked questions
- How many carbs are in keto chicken satay?
- Each serving has 5.3g net carbs (7.6g total carbs minus 2.3g fiber), 412 calories, 38g protein, and 26g fat. This recipe makes 4 servings of skewers plus peanut dipping sauce.
- Why is this satay keto when traditional satay isn't?
- Classic satay marinades and peanut sauces are loaded with palm sugar, brown sugar, and sometimes cornstarch. This version swaps in powdered erythritol and natural sugar-free peanut butter, keeping it under 6g net carbs while preserving the sweet-savory flavor.
- Can I make this nut-free?
- Yes. Replace the peanut butter with unsweetened sunflower seed butter or almond butter for the marinade and sauce. The macros stay nearly identical, and the dish remains fully keto and dairy-free.
