FREE 5-Ingredient Recipe EBook

• My Chicken Satay Recipe Tastes Like Your Favorite Thai Place At Home
• Ingredients & Substitutions
• How To Make Chicken Satay
• My Recipe TIps
• Chicken Satay (Easy Recipe) Recipe card
• Serving Ideas
• More Grilled Skewer Recipes
• Recipe Reviews

My Chicken Satay Recipe Tastes Like Your Favorite Thai Place At Home

This chicken satay always reminds me of Thai restaurants, because it was how I first dipped my toes into this cuisine. It’s the perfect balance of bold Asian flavors and the familiar vibe of grilled chicken thighs . But here’s why my chicken satay recipe is so much more than “just chicken”:

• Flavorful marinade with simple ingredients – It’s got it all — spiced, savory, umami, tangy, and sweet. But unlike most versions, mine has a relatively short ingredient list. There’s nothing processed, no refined sugar, and no need for a trip to a specialty store.
• Ultra juicy, tender chicken – Partly because it’s chicken thighs, partly because of my cooking tips , and most of all because of the marinade where nearly every component has a tenderizing effect.
• Irresistible peanut dipping sauce – It’s creamy, sweet, nutty, and I wouldn’t have chicken satay without it (although my kids do, ha).
• Easy, breezy grilled main dish or appetizer – This was made for summer grilling! The prep is pretty quick and you mainly do it in advance. But I’ve also got options to cook inside if you need them.

If all this isn’t reason enough, food on a stick is always more fun. Make this chicken satay with me and recreate this Asian-inspired experience at home!

Ingredients & Substitutions

Here I explain the best ingredients for my chicken satay recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Chicken – I used boneless skinless chicken thighs, which are the juiciest, but boneless skinless chicken breast is fine, too. Since you’ll be threading it on skewers, bone-in cuts won’t work.
• Coconut Aminos – This makes up the base of the chicken satay marinade. I like it because it’s a mix of umami and a little sweet, but low sodium soy sauce or tamari also works.
• Full-Fat Coconut Milk – Provides richness, creaminess, and a fuller flavor to the marinade while tenderizing at the same time. Yogurt would make a pretty good alternative.
• Fish Sauce – Adds an umami flavor. I love this brand , which is gluten-free and has no artificial ingredients or sugar. If you need a substitute, Worcestershire sauce will work, but the flavor is different.
• Lime Juice & Zest – The acid helps to tenderize the chicken and also adds a subtle tangy flavor. Lemon juice and zest are fine instead, but the flavor of lime is a better match for chicken satay.
• Aromatics – Minced garlic and grated ginger! Although you can swap in 1/2 teaspoon of garlic powder and a pinch of ground ginger, it’s just not the same.
• Curry Powder – I used this organic yellow curry powder , which is a blend of coriander, turmeric, mustard, cumin, fenugreek, paprika, cayenne, cardamom, nutmeg, cinnamon, and cloves. Any kind you like is fine.
• Olive Oil – For brushing right before grilling. This helps lock in moisture and prevents sticking. Avocado oil is good, too.
• Optional For Serving – I highly recommend serving chicken satay with peanut sauce ! To make it, you just need peanut butter, coconut aminos, garlic, honey (I use this sugar-free honey ), and vinegar. Fresh cilantro, lime wedges, and chopped peanuts are great for serving, too.

How To Make Chicken Satay

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the marinade. In a medium bowl, whisk together the coconut aminos (or soy sauce), coconut milk, fish sauce, lime juice and zest, garlic, ginger, and curry powder.
2. Marinate the chicken. Cut the chicken thighs lengthwise into long, thin strips. Place them in a zip lock bag or glass dish. Pour the marinade on top, mix to coat, and seal or cover.

1. Assemble the chicken skewers. Shake off any excess marinade and thread the chicken onto the skewers lengthwise. To do this, I skewer through the end, then fold and skewer the opposite way, like a wave. Continue for the entire length of each chicken strip. See my picture below for a visual! Place the skewers on a baking sheet, and brush with oil on all sides.
2. Grill the chicken satay. Preheat your grill or a grill pan to medium-high heat. Cook the chicken skewers, turning halfway, until lightly charred and cooked through. See my tips below for alternate cooking methods!

My Recipe TIps

• Slice all the chicken strips to the same thickness. This ensures that they cook at the same rate. I usually aim for 1-inch-thick strips, about 4 from each chicken thigh.
• Marinate chicken satay for at least an hour, but no more than 24 hours. Overnight is the easiest option. After 24 hours, the chicken starts to get mushy.
• Want extra sweetness or heat in your marinade? When I want sweet, I prefer to add Wholesome Yum Zero Sugar Honey instead of the brown sugar that many chicken satay recipes have. And a dash of crushed red pepper flakes is perfect for a kick.
• What about lemongrass? This is a common addition to the marinade in Thailand, Malaysia, and Indonesia where chicken satay originated. I don’t usually add it because it’s too much of a specialty ingredient. If you to make this dish more authentic, mince the bottom part of a lemongrass stalk and add it to the marinade.
• These wooden skewers are the perfect size for chicken satay. Full-sized ones are generally too big.
• Soak the skewers in water for at least 30-60 minutes. This prevents them from catching fire on the grill. I usually do it toward the end of marinating, before threading on the chicken.
• Use a meat thermometer . For best results, I recommend an internal temperature of 170 degrees F for dark meat like these chicken thighs — that’s when they get more juicy. If you’re using chicken breasts, don’t go over 165 degrees F or it will dry out.
• Don’t have a grill or weather not cooperating? You can cook my chicken satay recipe inside. Just use a grill pan or regular cast iron skillet on the stove (time is the same as grilling), air fry at 400 degrees F for 7-8 minutes, or broil in the oven for 8-12 minutes.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Chicken Satay:

• 1/2 cup Coconut aminos (or low sodium soy sauce) ▢
• 1/4 cup Full-fat coconut milk ▢
• 1 tbsp Fish sauce ▢
• 1 tbsp Lime juice ▢
• 1 tsp Lime zest ▢
• 4 cloves Garlic (minced) ▢
• 1 tsp Fresh ginger (grated) ▢
• 2 tsp Curry powder ▢
• 1 1/2 lb Boneless skinless chicken thighs (or boneless skinless chicken breasts) ▢
• 16 medium Wooden skewers (mine were 8 inches long) ▢
• 2 tbsp Olive oil ▢

Optional For Serving:

• 1/2 recipe Peanut sauce ▢
• Fresh cilantro ▢
• Lime wedges ▢
• Peanuts (chopped) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a medium bowl, whisk together the coconut aminos, coconut milk, fish sauce, lime juice, lime zest, garlic, ginger, and curry powder.
2. Slice the chicken thighs into long, thin strips, 1” wide. Each thigh can be cut into about 4 strips.
3. Place the chicken in a plastic bag. Pour the marinade over the chicken, seal and toss to coat. Refrigerate for at least 1 hour , preferably 2-4 hours , or up to 24 hours.
4. While the chicken is marinating, soak the wooden skewers in cold water for 30-60 minutes . This prevents them from burning on the grill.
5. In the last 5-10 minutes of marinating, preheat the grill to medium-high heat for 10-15 minutes , or a grill pan with more oil for 2-3 minutes .
6. Meanwhile, thread the chicken onto the skewers lengthwise. Brush with olive oil on all sides.
7. Cook the chicken satay on the grill for 3-5 minutes on each side, until crispy and internal temperature reaches 170 degrees F (77 degrees C). (This temperature is best for dark meat like chicken thighs, but if you use chicken breasts, 165 degrees F (74 degrees C) is better.)
8. If desired, serve with peanut sauce, chopped peanuts, cilantro, and lime wedges.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 2-3 skewers, or 1/6 of entire recipe

• Tips: Check out my recipe tips above to help you cook your chicken satay evenly, a few of my favorite flavor variations, my recommendations for handling the skewers, how to get juicy results, and alternate cooking methods instead of grilling.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
• Meal prep: You can marinate chicken satay up to 24 hours ahead, or cook in advance and portion into individual containers for lunch.
• Reheat: I usually pop the skewers in my air fryer to reheat, but the oven works, too. The microwave makes them more dry.
• Freeze: These can be frozen for up to 3 months, either raw in the marinade o after cooking. Thaw in the fridge overnight.
• Note on nutrition info: These numbers include only 1/3 of the marinade ingredients, because most of it is discarded. It also does not include the optional serving ingredients.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Chicken Satay

Serving Ideas

Aside from the sauce and garnishes I mentioned above, I usually serve chicken satay with a starchy side and a veggie.

My family likes these with fried rice , cauliflower fried rice , or spaghetti squash pad Thai , even though they’re not traditional. For vegetables, my Thai salad , vegetable stir fry , or cauliflower curry pairs well.

More Grilled Skewer Recipes

If you like food on a stick as much as I do (why does it always seem to taste better?), try my other grilled skewers:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Chicken Satay (Easy Recipe)

My easy chicken satay recipe is extra juicy and flavorful, thanks to a simple spiced coconut milk marinade and 5-minute peanut sauce.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/chicken-satay/

Ingredients

Chicken Satay:

• 1/2 cup Coconut aminos (or low sodium soy sauce)
• 1/4 cup Full-fat coconut milk
• 1 tbsp Fish sauce
• 1 tbsp Lime juice
• 1 tsp Lime zest
• 4 cloves Garlic (minced)
• 1 tsp Fresh ginger (grated)
• 2 tsp Curry powder
• 1 1/2 lb Boneless skinless chicken thighs (or boneless skinless chicken breasts)
• 16 medium Wooden skewers (mine were 8 inches long)
• 2 tbsp Olive oil

Optional For Serving:

• 1/2 recipe Peanut sauce
• Fresh cilantro
• Lime wedges
• Peanuts (chopped)

Instructions

1. In a medium bowl, whisk together the coconut aminos, coconut milk, fish sauce, lime juice, lime zest, garlic, ginger, and curry powder.
2. Slice the chicken thighs into long, thin strips, 1” wide. Each thigh can be cut into about 4 strips.
3. Place the chicken in a plastic bag. Pour the marinade over the chicken, seal and toss to coat. Refrigerate for at least 1 hour , preferably 2-4 hours , or up to 24 hours.
4. While the chicken is marinating, soak the wooden skewers in cold water for 30-60 minutes . This prevents them from burning on the grill.
5. In the last 5-10 minutes of marinating, preheat the grill to medium-high heat for 10-15 minutes , or a grill pan with more oil for 2-3 minutes .
6. Meanwhile, thread the chicken onto the skewers lengthwise. Brush with olive oil on all sides.
7. Cook the chicken satay on the grill for 3-5 minutes on each side, until crispy and internal temperature reaches 170 degrees F (77 degrees C). (This temperature is best for dark meat like chicken thighs, but if you use chicken breasts, 165 degrees F (74 degrees C) is better.)
8. If desired, serve with peanut sauce, chopped peanuts, cilantro, and lime wedges.

Maya’s Recipe Notes

Serving size: 2-3 skewers, or 1/6 of entire recipe

• Tips: Check out my recipe tips above to help you cook your chicken satay evenly, a few of my favorite flavor variations, my recommendations for handling the skewers, how to get juicy results, and alternate cooking methods instead of grilling.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
• Meal prep: You can marinate chicken satay up to 24 hours ahead, or cook in advance and portion into individual containers for lunch.
• Reheat: I usually pop the skewers in my air fryer to reheat, but the oven works, too. The microwave makes them more dry.
• Freeze: These can be frozen for up to 3 months, either raw in the marinade o after cooking. Thaw in the fridge overnight.
• Note on nutrition info: These numbers include only 1/3 of the marinade ingredients, because most of it is discarded. It also does not include the optional serving ingredients.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)