Nutrition Facts
Servings: 4 ServingCalories:420kcalTotal Fat:30gSaturated Fat: 11gTotal Carbohydrate:6gDietary Fiber: 2gSugars: 2gProtein:28g
Keto Chicken Satay Skewers with Peanut Dipping Sauce
We’re big fans of meals that feel like takeout favorites — but without the carbs or mystery ingredients. That’s exactly why these Keto Chicken Satay Skewers with Peanut Dipping Sauce are always on repeat in our kitchen. There’s something so satisfying about the bold flavors of satay: juicy, marinated chicken with a little smoky char from the grill, paired with that rich, creamy, slightly sweet peanut sauce.
This dish makes an awesome weeknight dinner, but it’s also perfect for meal prep or when we’re hosting and want to put out something a little different. It feels special without being complicated. The marinade is packed with flavor from coconut milk, lime, garlic, and spices — and the peanut sauce? Well, let’s just say we’re guilty of eating it straight off the spoon while we wait for the chicken to cook.
If you’re looking for a high-protein, keto-friendly dish that checks all the boxes for flavor, ease, and versatility, these skewers are where it’s at. They bring the takeout vibes right into your home, all while staying low-carb and delicious.
Description
These keto-friendly chicken satay skewers are marinated in coconut milk, lime, and spices, then grilled until perfectly juicy. Served with a rich, low-carb peanut dipping sauce, they’re a high-protein, low-carb take on the classic satay.
Ingredients
- 1 1/2 1/2 1 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup canned coconut milk (unsweetened)
- 2 cloves garlic, minced
- 1 tablespoon lime juice (fresh)
- 1 tablespoon coconut aminos (or soy sauce if not strict keto)
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Wooden or metal skewers (if using wooden, soak in water for at least 20 minutes)
- 1/2 cup unsweetened peanut butter (smooth)
- 2 tablespoons coconut milk
- 1 tablespoon lime juice
- 1 tablespoon coconut aminos
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon chili flakes (optional, for heat)
- 2 tablespoons 2–3 warm water (to thin sauce as needed)
For the Chicken Skewers:
For the Peanut Dipping Sauce:
Instructions
- In a large bowl, whisk together the coconut milk, garlic, lime juice, coconut aminos, turmeric, cumin, coriander, salt, and pepper. Add the chicken pieces and toss well to coat. Cover and refrigerate for at least 30 minutes (or up to overnight for maximum flavor).
- In a small bowl, combine the peanut butter, coconut milk, lime juice, coconut aminos, garlic, ginger, and chili flakes. Slowly whisk in warm water, one tablespoon at a time, until the sauce reaches your desired consistency — smooth and creamy but still dippable. Set aside.
- Thread the marinated chicken pieces onto your soaked skewers.
- Preheat your grill or grill pan to medium-high heat. Cook the skewers for about 4–5 minutes per side, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Let the skewers rest for 5 minutes after grilling. Serve warm with the peanut dipping sauce on the side. Garnish with fresh cilantro, chopped peanuts, or lime wedges if desired.
Marinate the Chicken:
Prepare the Peanut Sauce:
Assemble the Skewers:
Grill the Chicken:
Rest & Serve:
Note
Substitutions & Variations:
- Nut-Free: Swap peanut butter for sunflower seed butter for a nut-free version.
- Spice Level: Adjust the chili flakes in the peanut sauce to your preferred heat level — or leave them out completely for a milder dip.
- Protein Swap: Try shrimp, pork, or beef in place of the chicken for different variations.
- No Grill? Bake the skewers at 400°F for about 15–18 minutes, turning once halfway through, until fully cooked.