chicken satay recipe

Thai Chicken Satay air fryer recipe is SO GOOD and Paleo, Keto, Whole30. The chicken is drenched in satay marinade, you’ll be astonished how delicious it is!

Thai Chicken Satay Recipe (Paleo, Keto, Whole30)

1.5-2 lbs chicken thighs

turmeric powder

coriander powder

0.5 tsp white pepper

cumin powder

tbsp dairy-free coffee creamer (or melted coconut cream)

tsp fish sauce

tbsp coconut aminos (or 1 tbsp low sodium/gluten-free tamari)

tsp grated ginger

tbsp hot sauce (I use Frank’s original hot sauce)

Avocado oil cooking spray (for the air fryer basket)

Marinate

In a large mixing bowl, marinate the chicken thighs with ingredients from turmeric to hot sauce. Gently mix well and cover the bowl. Store in the fridge for at least 30 minutes or up to 1 day before cooking.

If Air Fry

To air fry, lightly spray the fryer basket with avocado oil. Slightly drip off the marinade and place the chicken thighs into the basket in one layer with some space between each piece. Please do not over crowd the basket. I cook mine in two batches.

Cook time

Air fry at 370F (188C) for 15 minutes on the first side and 8-10 minutes the second side or until the chicken is cooked through. Please note that cook time varies, depending on the type of air fryer.

If Pan Fry

To pan fry (stovetop), add 1 tbsp avocado oil to a well-heated skillet. Pan fry 6 minutes the first side and 5-6 minutes the second side over medium heat or until the chicken is cooked through.

To Serve

Serve hot or at room temperature. The chicken is very tender and flavorful and you don’t need a dipping sauce however if you like to kick the flavor over the top, try my Paleo Thai “Peanut” sauce.  Serve it over a big bowl of salad greens or Keto garlic fried rice!

These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping.

Grilled Chicken Satay with Spicy Peanut Sauce

coconut milk

Asian fish sauce

red curry paste

brown sugar

cilantro

turmeric

tsp kosher salt

black pepper (to taste)

-1/4 pounds thin sliced boneless (skinless chicken cutlets)

Bamboo skewers (soaked in cold water)

lime wedges (for garnish)

tbsp chopped cilantro (for garnish)

peanuts (for garnish (optional))

chicken broth

peanut butter

soy sauce (Tamari for gluten-free)

tsp honey

tsp Sriracha chili sauce

tsp ginger

garlic (minced)

In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.

Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.

Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.

Chicken Satay is juicy, tangy, and absolutely divine. Marinated and then grilled to perfection serve these with a savory peanut sauce that is positively addicting.

Chicken Satay

chicken thighs

soy sauce

Tablespoon minced ginger

garlic

Tablespoon Tumeric

curry powder

lime

salt

pepper

peanuts (chopped)

peanuts and cilantro

peanut sauce

Cut the chicken thighs into pieces and set them aside.

In a medium-sized bowl whisk together the coconut milk, soy sauce, sugar, ginger, garlic, turmeric, curry powder, juice of one lime, and salt and pepper.  Stir in the peanuts.

Add the chicken pieces and marinate for 3 hours or overnight.

Thread the chicken onto the skewers and grill 8-10 minutes turning once until the chicken reaches 165 degrees and is no longer pink. Garnish with chopped cilantro and peanuts if desired.

Serve with peanut sauce.

A fuss-free, one-pot wonder full of flavour! It’s simple and balanced, but also jam-packed with flavour. Plus it requires minimal washing up, making it perfect for a weeknight dinner.

Chicken Satay One-Pot Rice

Onion

Bell Pepper

Garlic Clove

Red Chilli

Chicken Breast

Long Grain Rice

Curry Powder

Peanut Butter

Soy Sauce

Honey

Lime

Chicken Stock

Milk

Salted Peanuts

Spring Onion

Slice the onion into chunks and the peppers into strips. Add a splash of olive oil to a large saucepan set over a medium heat (or a wok with a lid), then add the onion and peppers and cook until softened.

Crush the garlic, finely chop half of the chilli (or more/less, depending on how spicy you want it!), leaving the other half for topping later, and add to the pan. Dice up the chicken into bite-sized chunks, increase the heat and and stir the chicken through the saucepan. Cook for around 5 mins until slightly browned. Meanwhile, rinse the uncooked rice.

Add the curry powder, peanut butter, honey, soy sauce, lime juice and the stock. Stir and bring to the boil, then pour in the rice. Reduce the heat to low then stir, cover and simmer. After 10 mins stir in the coconut milk, re-cover and cook for a further 10 mins or until all of the liquid has been absorbed and the rice is cooked.⁣⁣⁣ Add a little extra water if the liquid has absorbed before the rice is tender. The rice will continue to soak up the liquid once it’s left to stand.

While it’s cooking, crush up the nuts, slice the chilli and spring onion. To serve, divide the rice between bowls and top with the nuts, chillies and spring onion.

If I wanted to substitute long grain rice for brown basmati how would this affect volume of coconut milk/stock as well as overall cooking time?

I plan to make this soon, can I check if the 320g of rice listed in the recipe is the cooked amount or the uncooked amount?

Nice taste but it was both stodgy and dry. We wouldn’t make this again but might use the sauce for a grilled satay chicken.

35  minutes? More like 2 hours.

Kind regards,
Hangry Erin & Lauren

Hi - I happen to have satay - can this replace the peanut butter?

If you want to use wholegrain brown rice like I did, you're going to need to let the rice/dish cook longer (approx 15mins longer), and you might need to add more stock to help. Equally, add two chilli's if you want a good kick, I also added a bashed stalk of lemongrass when adding the stock  to make it more fragrant. Definitely add more soy sauce, and when you serve make sure to top with chopped coriander.

Great to chuck in some spinach for some colour

When you say “red chilli” what kind of chili do you mean? There are so so so so many kinds and I don’t live in the UK so I’m not sure what the generic version would be.

Delicious! Made double and reheated well. I enjoyed it with some mango chutney on the side. Will make again.

We loved this. I replaced half the rice with cauliflower rice, which added a lovely texture and reduced the carb content. Even my 20-something brown food eater commented on how tasty it was...😋

Swapped the chicken for Quorn pieces and it was still soooo delicious and easy to make. Will definitely be making it again!

This was second level delicious - so glad we doubled down on the ingredients and now have leftovers. Packed with protein and utterly delicious.

Unknown ingredient ? Who proof reads this ?

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