Name: Thai Chicken Satay (Paleo, Keto, Whole30) Recipe
Prep time: 10 min
Cook time: PT-491676H54M4S
Total time: PT-491676H54M4S
Cuisine: Thai
Ingredients: 1.5-2 lbs chicken thighs (boneless and skinless); 1 tsp turmeric powder; 1 tsp coriander powder; 0.5 tsp white pepper; 0.5 tsp cumin powder; 4 tbsp dairy-free coffee creamer (or melted coconut cream); 1 tsp fish sauce; 2 tbsp coconut aminos (or 1 tbsp low sodium/gluten-free tamari); 2 tsp grated ginger; 2 tbsp hot sauce (Frank’s original hot sauce recommended); Avocado oil cooking spray (for the air fryer basket); 1 tbsp avocado oil (for pan frying, optional)

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Introduction

Thai Chicken Satay is a flavorful and tender dish that fits perfectly into Paleo, Keto, and Whole30 lifestyles. This recipe combines aromatic spices with a tangy marinade, delivering delicious chicken thighs cooked to perfection. Whether air-fried or pan-fried, it’s a quick and satisfying meal option.

A white bowl holds a dish with three main layers: the bottom layer is light-colored riced cauliflower with a slightly soft texture; on top of it are pieces of crispy, golden-brown chicken with a reddish glaze, sprinkled with sesame seeds and chopped green onion slices; to the right, there are several bright green baby bok choy leaves that are sautéed, showing light charring and also sprinkled with sesame seeds; wooden chopsticks rest on the edge of the bowl. The bowl sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5-2 lbs chicken thighs (boneless and skinless)
1 tsp turmeric powder
1 tsp coriander powder
0.5 tsp white pepper
0.5 tsp cumin powder
4 tbsp dairy-free coffee creamer (or melted coconut cream)
1 tsp fish sauce
2 tbsp coconut aminos (or 1 tbsp low sodium/gluten-free tamari)
2 tsp grated ginger
2 tbsp hot sauce (I use Frank’s original hot sauce)
Avocado oil cooking spray (for the air fryer basket)

Instructions

Step 1: In a large mixing bowl, combine the turmeric powder, coriander powder, white pepper, cumin powder, dairy-free coffee creamer, fish sauce, coconut aminos, grated ginger, and hot sauce. Add the chicken thighs and gently mix until fully coated.
Step 2: Cover the bowl and refrigerate for at least 30 minutes or up to 1 day to marinate, allowing the flavors to develop.
Step 3: If using an air fryer, lightly spray the basket with avocado oil. Shake off excess marinade from the chicken and place the thighs in a single layer with space between each piece. Cook in batches if needed to avoid overcrowding.
Step 4: Air fry at 370°F (188°C) for 15 minutes on the first side, then flip and cook for another 8-10 minutes until the chicken is fully cooked.
Step 5: If pan frying, heat 1 tablespoon of avocado oil in a skillet over medium heat. Cook the chicken thighs for 6 minutes on the first side, then flip and cook for another 5-6 minutes until cooked through.
Step 6: Serve the chicken hot or at room temperature. It pairs wonderfully over salad greens or with Keto garlic fried rice. For an extra kick, try serving with a Paleo Thai “Peanut” sauce.

Tips & Variations

Use melted coconut cream instead of dairy-free coffee creamer for a richer coconut flavor.
Adjust the hot sauce amount to control the spice level to your liking.
Ensure the chicken pieces are spaced out while cooking to achieve even browning and crispness.
Try marinating the chicken overnight for deeper flavor infusion.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or air fryer to maintain moisture and texture. This dish does not freeze well due to the marinade.

How to Serve

A white bowl filled with three main layers: the bottom layer is a bed of small, finely chopped light beige cauliflower rice mixed with light green chopped scallions; on top, several pieces of crispy golden-brown grilled chicken with a slightly charred texture are sprinkled with white sesame seeds and chopped green scallions; on the right side, there are two pieces of bright green grilled bok choy with light brown char marks and sesame seeds scattered over them, accompanied by dark green steamed leafy greens below. A pair of wooden chopsticks rests across the right edge of the bowl. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may cook faster and can dry out more easily. Keep an eye on the cooking time to prevent overcooking.

Is this recipe suitable for Whole30?

Yes, all ingredients are compliant with Whole30 guidelines as long as you use compliant hot sauce and coconut aminos without added sugar.