Thai Chicken Satay (Paleo, Keto, Whole30) Recipe
This Thai Chicken Satay recipe is a flavorful, paleo, keto, and Whole30-friendly dish featuring marinated boneless, skinless chicken thighs seasoned with traditional Thai spices and cooked to perfection using air frying or stovetop pan-frying. The tender, juicy chicken has a vibrant blend of turmeric, coriander, ginger, and a hint of heat from hot sauce, making it perfect as a main course or appetizer. It pairs beautifully with fresh salad greens or keto garlic fried rice.
- Prep Time: 10 minutes
- Cook Time: 23 minutes (air frying) or 12 minutes (pan frying)
- Total Time: 33 minutes (air frying) or 22 minutes (pan frying)
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Air Frying
- Cuisine: Thai
- Diet: Paleo,Keto,Whole30
Ingredients
Scale
Main 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)
Instructions
- Marinate: In a large mixing bowl, combine turmeric powder, coriander powder, white pepper, cumin powder, dairy-free coffee creamer (or melted coconut cream), fish sauce, coconut aminos (or tamari), grated ginger, and hot sauce. Add the chicken thighs and gently mix to coat them evenly. Cover the bowl and refrigerate for at least 30 minutes or up to 1 day to allow the flavors to develop.
- Prepare Air Fryer Basket: Lightly spray the air fryer basket with avocado oil to prevent sticking. Remove the chicken thighs from the marinade, allowing excess marinade to drip off, and arrange the thighs in a single layer with some space between each piece. Avoid overcrowding; cook in batches if necessary.
- Air Fry the Chicken: Air fry at 370°F (188°C) for 15 minutes on the first side. Flip the thighs and continue to air fry for an additional 8 to 10 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Cooking times may vary depending on your air fryer model.
- Pan Fry Alternative: Heat 1 tablespoon avocado oil in a skillet over medium heat. Add the marinated chicken thighs and pan fry for 6 minutes on the first side. Flip and cook for another 5-6 minutes or until fully cooked through and browned. Ensure the internal temperature reaches 165°F (74°C).
- Serve: Serve the chicken satay hot or at room temperature. This dish is tender and flavorful on its own but pairs exceptionally well with Paleo Thai “Peanut” sauce if you prefer added richness. Serve over fresh salad greens or with keto garlic fried rice for a complete meal.
Notes
- Marinating overnight enhances the depth of flavor but 30 minutes is sufficient for a quick meal.
- Do not overcrowd the air fryer basket to ensure even cooking and crispy edges.
- Adjust the hot sauce quantity to suit your preferred spice level.
- Internal temperature should reach 165°F (74°C) for safe consumption.
- Dairy-free coffee creamer can be substituted with melted coconut cream to keep the recipe paleo and Whole30 compliant.
- If desired, soak wooden skewers in water for 30 minutes before cooking to prevent burning (optional, if skewering).
Keywords: Thai chicken satay, paleo chicken recipe, keto chicken satay, Whole30 chicken, air fryer chicken, Thai grilled chicken, healthy chicken recipe
