Description
Tender, marinated chicken skewers with bold lemongrass and spice — this keto satay recipe is packed with flavor and perfect for a low-carb appetizer or main dish!
Ingredients
1 lb boneless chicken thighs (or breast, cut into strips)
2 stalks fresh lemongrass (bruised and finely chopped)
3 cloves garlic, minced
1 tbsp grated ginger
1 tbsp coconut aminos or soy sauce (keto-friendly)
1 tbsp sesame oil or avocado oil
1 tsp ground turmeric
½ tsp ground coriander
¼ tsp cayenne pepper (optional, for heat)
Salt to taste
Bamboo skewers (soaked in water for 30 mins if using grill/air fryer)
For the Peanut Dipping Sauce (Low Carb):
¼ cup creamy peanut butter (unsweetened)
2 tbsp coconut milk or water
1 tbsp coconut aminos
½ tsp chili paste or crushed red pepper flakes
½ tsp lime juice
Pinch of salt
Instructions
In a bowl, combine lemongrass , garlic , ginger , coconut aminos , sesame oil , turmeric , coriander , cayenne , and salt to make the marinade.
Add chicken strips and toss to coat evenly. Marinate for at least 30 minutes (or overnight for deeper flavor).
Thread chicken onto soaked bamboo skewers .
Cook satay in an air fryer at 375°F (190°C) for 6–8 minutes , flipping halfway.
OR Grill over medium-high heat for 3–4 minutes per side until charred and cooked through.
While chicken cooks, whisk all peanut sauce ingredients in a small bowl until smooth.
Serve warm satay with dipping sauce and optional sides like cauliflower rice or lettuce wraps.
- Prep Time: 10 mins
- Marinate Time: 30 mins
- Cook Time: 8 mins
Nutrition
- Serving Size: 4 (2–3 skewers each)
- Calories: 200
- Fat: 14g
- Carbohydrates: 4g
- Protein: 16g