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Grilled Chicken Satay with Thai Style Peanut Sauce

Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Entrée
Servings 4 servings


  • 1 pound raw chicken breast or thighs, thinly sliced
  • 1 tsp olive oil

Peanut Sauce

  • 1/4 tsp coconut oil or olive oil
  • 2 garlic cloves, minced
  • 1 cup coconut milk, canned
  • 3/4 cup coconut water
  • 3/4 cup water
  • 2 tbsp low sodium gluten free tamari, soy sauce, or coconut aminos
  • 2 tbsp red curry paste
  • 3/4 cup peanut butter, smooth
  • 1 tbsp sorghum syrup or honey
  • red pepper flakes, optional


For Grilled Chicken:

  • Preheat a grill or sauce pan to medium-high.
  • If using a sauce pan, add olive oil, and grill chicken until cooked through. The minimum internal temperature should be 165° F, or about 3 to 4 minutes per side.
  • When done, place on a plate and set aside.

For Peanut Sauce:

  • Heat coconut oil in a saucepan over medium heat. Add garlic and sauté until lightly browned.
  • Add coconut milk, coconut water, water, and tamari to the pan and whisk together. Add curry paste; stir for 1 minute. Whisk in peanut butter and sorghum syrup, and bring to a simmer. Cook for about 5 minutes. Add red pepper flakes if desired.
  • Remove from heat, and let cool. Serve 1/4 cup portion of the Thai peanut sauce on top of grilled chicken or use as a dip.


Nutrient Analysis:

Serving size: 3 ounces Calories: 260 calories, Fat: 15 grams, Saturated fat: 6 grams, Carbohydrates: 3 grams, Sugar: 2 grams, Sodium: 210 milligrams, Fiber: 0 grams, Protein: 25 grams, Cholesterol: 870 milligrams
Keyword Dairy-Free, Gluten-Free