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Chicken satay with peanut sauce is a delicious and easy to make dinner. Skewers of seasoned chicken breast pair up with a flavorful Asian peanut dipping sauce.
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5 from 14 votes

Chicken Satay

Chicken Sate with peanut sauce adapted from Craig Claibourne's
The New York Times Cook Book.
Gluten free and low carb. I've noted the changes I've made to make this a Paleo friendly dish. For Whole30, omit coconut sugar. This serves 8 as an appetizer and 4-6 as a main course.
Prep Time20 mins
Cook Time10 mins
Course: Entree
Cuisine: Indonesian, Malayasian, Singapore, Thai
Servings: 8
Calories: 112kcal
Author: Cynthia


  • 1 1/2 lbs. boneless, skinless chicken thighs
  • 1 1/2 Tablespoons lemon or lime juice
  • 2 Tablespoons coconut aminos (or gluten free soy sauce or tamari if not Paleo)
  • 1 Tablespoon curry powder
  • 2 teaspoons coconut sugar (Omit for Whole30, or can use regular sugar if not Paleo or Whole30)
  • Bamboo skewers soaked in water for 30 min to keep them from burning.


  • Mix all ingredients together and pour over chicken pieces.
  • Marinate chicken for a minimum of one hour and up to 12 hours.
  • Cut chicken in thin strips. Thread on bamboo skewers.
  • Grill skewers for a few minutes on each side. They can cook pretty quickly, depending on how thick the meat is. About 2 to 3 minutes per side. Serve with Cashew Sauce.


To save time use jarred roasted red bell peppers, drain, rinse and de-seed before using.
To make appetizer sized skewers, use a small amount of meat and push it toward the tip of the skewer.
To make dinner portioned skewers, thread the chicken 3/4th of the way down.


Serving: 1g | Calories: 112kcal | Carbohydrates: 2g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 163mg | Potassium: 220mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg