Easy grilled Chicken Satay skewers prepared with a really tasty tangy marinade for juicy authentic flavorful bites of chicken served with a quick and simple peanut sauce.
My recipe includes instruction for cooking your chicken skewers on a grill, oven baked, or in a skillet.
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How to Make Chicken Satay
If you are using wooden or bamboo skewers then you will need to presoak them in water for a minimum of 30 minutes so they don’t burn on the grill or in the oven.
Prepare the chicken pieces by cutting them into even sized chunks and putting them into a dish or container suitable for marinating.
Make the chicken satay marinade by mixing together Coconut aminos (or use low sodium gluten free soy sauce if you prefer) garlic, fresh ginger, fish sauce and lime juice then pour over the chicken pieces.
You can make the peanut sauce with peanut butter or if you prefer to use Almond butter that will make an equally tasty sauce.
For the dipping sauce simply mix the peanut butter or almond butter, with the coconut aminos or soy sauce, lime juice, garlic powder, and fresh ginger – please do not use powdered ginger as it’s not the same. Then add a little water to sauce to thin it out.
After the chicken has been marinating for a minimum of 30 minutes you can thread it onto skewers. Try not to pack the chicken pieces on too tightly or they may cook unevenly.
You can either grill, bake, or cook your chicken skewers in a skillet so just follow the directions in the recipe card for each option, they cook pretty quickly either way.
Chicken Satay FAQ’s
Is Chicken Satay Healthy? – Yes! This is recipe is packed full of protein and uses lean meat. It works well for all kinds of diets including gluten free, Keto and low carb.
Can I make it Paleo? yes, simply use coconut aminos and almond butter in place of the soy sauce and peanut butter. The taste is very similar and I prefer the Paleo version because the coconut aminos are naturally sweeter.
Can I freeze it? I prefer to freeze the chicken in the marinade and then defrost and cook it, but you can also freeze the cooked chicken. The satay sauce will keep for three to four days in the fridge.
Is Chicken Satay Spicy? My version is not spicy as I’ve opted not to use any chili. I do add a little fresh ginger to both the chicken marinade and the sauce but it does not make it spicy hot.
More Chicken Recipes
- Cilantro Lime Chicken
- Chicken Shawarma
- Air Fryer Chicken Breast
- Instant Pot White Chicken Chili
- Chicken Saltimbocca
- Lemon Rosemary Chicken
- Keto Butter Chicken
Chicken Satay with Dipping Sauce
Easy grilled Chicken Satay skewers prepared with a really tasty tangy marinade for juicy authentic flavorful bites of chicken served with a quick and simple peanut sauce.
Ingredients
- 2 lb boneless chicken chicken thighs , or chicken breast
- short wooden skewers , soak in water if grilling
Chicken Marinade
- 1/3 cup coconut aminos , or low sodium gluten free soy sauce
- 1/3 cup lime juice, freshly squeezed , about juice of 2 limes
- 2 tsp fish sauce
- 1 tsp fresh ginger, peeled and grated
- 2 cloves garlic crushed
Satay Sauce
- 3/4 cup peanut butter , or almond butter
- 3 tbsp low sodium gluten free soy sauce , or coconut aminos
- 3 tbsp lime juice, freshly squeezed
- 1/2 tsp garlic powder
- 2 tsp fresh ginger (do NOT use powdered) , peeled and grated.
- 3 tbsp warm water
- 1 tsp honey (optional)
To serve
- lime wedges
Instructions
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Whisk the chicken marinade ingredients and place into a large bowl.
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Chop the boneless skinless chicken thighs into large chunks and add them to the bowl with the marinade, stir well, and refrigerate for 30 minutes.
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After 30 minutes thread the chicken pieces onto skewers. Do not pack the chicken pieces too tightly or they will take longer to cook.
Make the Satay Sauce
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Whisk together the peanut or almond butter, soy sauce or coconut aminos, lime juice, garlic, grated fresh ginger, and a little water to thin it out.
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You may need a little more or less water depending on the thickness of the almond or peanut butter. Taste, and a little honey to sweeten if desired.
Cook Chicken Satay on a Grill
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Preheat your grill to a medium heat.
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Cook the chicken skewers directly over the hot grill for about 3-5 minutes per side (exact timing depends on the size of the chicken pieces) until the chicken is fully cooked to an internal temperature of 165°F.
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Serve with a couple or lime wedges and the peanut satay dipping sauce on the side.
Cook Chicken Satay in a skillet.
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Add a little oil to coat a cast iron skillet over a medium heat
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Cook the chicken skewers for about 3-5 minutes per side (exact timing depends on the size of the chicken pieces) until the chicken is fully cooked to an internal temperature of 165°F.
Oven Baked Chicken Satay
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Preheat your oven to 350°F
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Line a sheet pan with parchment paper, or foil brushed with a little oil.
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Bake chicken for about 15 to 20 minutes or until it reaches an internal temperature of 165°F. Take care not to overcook or chicken will become dry.
Recipe Notes
Nutrition – recipe makes approximately six servings. Net carbs are approx 11 grams per serving including 1/6th of the dipping sauce, almost all of the carbs come from the sauce.
Substitutions – If you want to make this recipe Paleo compliant you can use almond butter and coconut aminos instead of soy sauce and peanut butter. If you use gluten free soy sauce use the low sodium or use a little less if you use regular as it may be overly salty otherwise.
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