Whole30 + Keto Thai Chicken Satay Skewers + Coleslaw
Whole30 + Keto Thai Chicken Satay Skewers Recipe – a low carb grilled thai marinated chicken kebab and coleslaw dinner. Less than 10 net carbs! Paleo, gluten free, grain free, dairy free, clean eating, real food.
THIS POST IS SPONSORED BY SPROUTS
Meet your new favorite summer grilling dinner. These Whole30 + Keto Thai Chicken Satay Skewers and Coleslaw are so simple to make, and beyond delicious.
You are about to absolutely fall in love with these flavors!
Whole30 + Keto Thai Chicken Satay Skewers Sauce
I cannot wait for you to taste this satay sauce. You are going to want to put it on everything! And in this recipe, I do since the sauce is both the marinade for the chicken and the dressing for the coleslaw.
It’s made with my mixed nut butter, rice vinegar, monk fruit, sesame seed oil, avocado oil, coconut aminos, lime juice, ginger and salt. It’s such a bright, flavorful “peanut butter” sauce that I can’t get enough of.
After making the sauce, I marinate the chicken cubes in the satay sauce. I used organic chicken breasts from Sprouts. The chicken is air chilled, and I love the high quality taste. Perfect to use for the skewers. I spear the chicken cubes onto skewers, then grill.
While the chicken is grilling, I mix up the coleslaw using coleslaw mix, green onions, cilantro, bell pepper and sliced almonds. I’m able to get all the fresh produce I need at Sprouts as well. Sprouts is my go-to store for high quality, keto friendly ingredients. Love a one-stop-shop!
If you’re lucky enough to have leftovers, this makes an amazing meal prep! The coleslaw stays crunchy for up to 5 days. I’ll eat this cold as a salad. Perfect make ahead lunch for hot days!
Watch Keto Thai Chicken Satay Skewers Recipe Demo (5:17 minutes)Print
- 1/2 cup mixed nut butter
- 1/2 cup rice vinegar
- 1/4 cup monk fruit (substitute date paste for Whole30)
- 2 tablespoons sesame seed oil
- 2 tablespoons avocado oil
- 2 tablespoons coconut aminos (or soy sauce or tamari)
- 2 tablespoons lime juice (from 1 juicy lime)
- 1 tablespoon minced ginger (or ginger powder)
- 1/2 teaspoon salt
- (4) 6-ounce chicken breasts, cut into 1″ cubes
- 16-ounce bag shredded coleslaw
- 6 scallions, sliced
- 1 red bell pepper, thinly sliced
- 1 bunch cilantro, finely chopped
- 1 cup sliced almonds
- Wedges of lime for serving
- Finely chopped cilantro for serving
- In a medium size mixing bowl, make the satay sauce by combining the mixed nut butter, rice vinegar, monk fruit, sesame seed oil, avocado oil, coconut aminos, lime juice, ginger and salt. Stir to combine. Set aside.
- Add the cubed chicken to medium size mixing bowl. Pour over half of the satay sauce, then stir to combine and coat all the chicken. If you have time, let the chicken marinate for 30 minutes (or up to 2 days). If you don’t have time, I’ve grilled it straight away and it still tastes great!
- Remove the chicken cubes from the marinade and thread them onto the skewers. Discard any remaining marinade that the chicken was marinating in.
- Preheat your outdoor grill (or indoor grill pan) over high heat. Cook the skewers until slightly charred and cooked to 165ºF using an instant read thermometer, about 10-15 minutes. Flip the skewers once when grilling.
- While the skewers are grilling, make the coleslaw. In a large bowl, combine the coleslaw mix, green onions, bell pepper, cilantro and almonds. Pour over desired about of dressing from the remaining satay sauce. Toss to combine.
- Remove the skewers from the grill and allow to rest for 5 minutes. Serve warm topped with chopped cilantro, wedges of lime and with the coleslaw.
- Leftovers will keep in an airtight container refrigerated for at least 5 days. It makes an amazing meal prep! I eat it cold from the fridge.
Thank you Sprouts for sponsoring this post. This post contains affiliate links, thanks for the love!
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