Tuesday, August 28, 2012

Grilled Curried Chicken Skewers with Spicy Peanut Sauce (Low-Carb, Gluten-Free, South Beach Diet)

These Grilled Curried Chicken Skewers are great with the Spicy Peanut Sauce!

Grilled Curried Chicken  Skewers with Spicy Peanut Sauce found on KalynsKitchen.com

I love having a grill that's on a covered deck, so even when summer is kind of winding down I can make things like these Grilled Curried Chicken Skewers with Spicy Peanut Sauce for a few more months.  The chicken skewers were adapted from a recipe in, Fine Cooking Annual, a cookbook where I've loved every recipe I've tried.  In the book they were appetizer-sized chicken satays, but I cut the chicken bigger, marinated it longer, and made them for an entree.

I've made these several times since I first posted the recipe in April 2007 (obviously cooking under a covered deck then as well, although it was on the front porch in those days.)  I finally got organized and took a new photo, which really shows off how tasty this recipe is!

(Grilled Curried Chicken Skewers with Spicy Peanut Sauce was updated August 2012 with better photos and instructions.)  

Trim the boneless, skinless chicken breasts and cut each one in half lengthwise to make two strips.

Mix soy sauce, lemon juice, peanut oil, garlic puree, and curry powder to make the marinade.

Put the chicken strips and marinade in a plastic bag and marinate a few hours, or longer.

When you're ready to cook, drain the chicken and let it come to room temperature, then thread it on skewers.  (I love to use Double Kabob Skewers, which keep the meat from spinning when it's on the grill.

Mix together the soy sauce, lemon juice, peanut butter, coconut milk, sweetener of your choice, and Cayenne pepper to make the sauce and heat it over low heat.  (This sauce is so good, I might double it or triple it so you have extra!

Grill chicken over medium-high heat, turning the kabobs every few minutes, until the chicken is nicely done and feels firm (but not hard to the touch.) 

The original recipe said 15-20 minutes, but with my new natural gas grill I cooked them 12 minutes and they were perfect.

And for your amusement and to keep me properly humble, here's the original photo of this recipe from back in 2007, which I probably thought was pretty good in those days!

Grilled Curried Chicken Skewers with Spicy Peanut Sauce
(Makes 4 main course servings, recipe adapted from Fine Cooking Annual.)

4 boneless, skinless chicken breasts

Marinade Ingredients:
2 T soy sauce (be sure to use gluten-free soy sauce if needed)
2 T fresh lemon juice
1/4 cup peanut oil
2 tsp. garlic puree
1 tsp. curry powder (I used Penzey's Sweet Curry Powder)

Peanut Sauce Ingredients:
(This sauce is good on so many things, I recommend doubling or tripling the amounts here.)
2 tsp. soy sauce
2 tsp. fresh lemon juice
1/3 cup natural peanut butter (without sugar, regular or chunky)
1/3 cup coconut milk
1 tsp. Stevia In the Raw Granulated Sweetener or sweetener of your choice (use an approved sweetener for South Beach)
1/4 - 1/2 tsp. Cayenne pepper

Trim all visible fat and tendons from chicken breasts and cut each breast in half lengthwise to make two strips. Combine marinade ingredients in a small bowl and whisk together. Put chicken pieces and in Ziploc bag, pour in marinade, then seal bag and turn over several times so chicken is well-coated with marinade. Let marinate in refrigerator, a minimum of a few hours, or all day.

To cook chicken, first spray grill with olive oil or nonstick grill spray, or wipe with paper towel dipped in oil if you don't have an olive oil mister. Preheat charcoal or gas grill to medium high (you can only hold your hand there for a few seconds.) Thread two chicken pieces onto each skewer, folding back and forth as many times as you can to get a lot of the chicken surface exposed to the grill. Grill chicken, turning every 3-4 minutes, until it's nicely browned and feels firm (but not hard) to the touch.  (When I first posted this recipe I said the cooking time was about 15-20 minutes, but on my new natural gas grill they were perfectly cooked in 12 minutes, so check them as you cook for the tie on your grill.

While chicken grills, whisk together soy sauce, lemon juice, peanut butter, coconut milk, sweetener of your coice, and cayenne pepper in small saucepan. Heat over low heat, thinning sauce with a little water if it thickens too much. Serve chicken hot, with some sauce on the side for dipping chicken pieces.

South Beach Diet / Low-Carb Diet Suggestions:
This is a perfect main course for any phase of the South Beach Diet, as long as you use an approved sweetener and natural peanut butter without sugar. This would also be approved for most low-carb eating plans.  For a delicious phase one or low-carb dinner, this would taste great with Grilled Zucchini and Wake Up Your Mouth Thai Cucumber Salad.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Recipes with Chicken and Curry:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)

Thai Coconut Curry Chicken with Peanut Sauce from Jeanette's Healthy Living

Curried Chicken on the Grill with Cilantro Chutneyfrom Kalyn's Kitchen

Curried Chicken with Leeks from Kayotic Kitchen

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce from Kalyn's Kitchen

Bollywood Chicken Curry from What's For Lunch Honey?

(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

More to Chew On:


  1. Great minds think alike. We had Grilled Lemon Chicken with Peanut Satay Dipping Sauce over the weekend. So good, and super simply - my kind of recipe.

  2. Kalyn, this looks fantastic! I have this cookbook, too, but haven't yet used it very often. This recipe is a winner.

  3. I love the combination of peanuts and chicken. If you don't have access to a grill, would you recommend baking them or frying them in a skillet?

  4. Cate, your version does sound tasty.

    Lydia, I love the cookbook. Everything I've made out of it has been a keeper!

    Lisa, if you don't have a grill I would broil them or use a stove-top cast iron pan with ridges. Either would work great, in fact the original recipe calls for the skewers to be broiled.

  5. I love peanut sauce! The whole recipe sounds wonderful!
    We are firing up the grill tonight for the first time this year. Yay Spring!

  6. Kalyn,

    Have you ever made a recommendation as to what barbecue to buy? Any suggestions?

  7. These look fabulous. I had a peanut sauce I really loved and can't find now.
    Both the marinade and your peanut sauce look excellent and I'll have to check out Fine Cooking Annual when I'm back home.

  8. Katie, hooray for grilling!

    Sandy-la, there are a lot of variables in choosing a barbecue. I think some things (like steak and hamburgers are definitely better cooked on charcoal, and I'd use a Weber kettle for that (unless your budget can manage one of those Green Egg ones that are about $1000. I couldn't ever spend that much on a grill.) For things that are marinated or for cooking vegetables on the grill I use a gas grill from Sears, which I LOVE. My brother has one that's almost the same and he loves it too. It has three separate burners, so each part of the grill can be a different temperature, and the cooking grids are porcelain, which I wasn't sure I'd like at first, but do like a lot. I do think there are a lot of good brands but the separate burners are a huge advantage. I often cook meat on one side and a vegetable on the other end at different temperatures. That's a feature I'd look for.

    Tanna, where are you traveling, you lucky woman. Do look for this cookbook. I got it at Costco, or they have it at Amazon.com now. I must have at least 50 recipes marked to try in it.

  9. This is a keeper, Kalyn! As soon as I start eating chicken again this will be one of the first things I make.

  10. Christine, thanks. Hope you like it.

    Sandy-la, I came back because it occurred to me that I should have specified that the grill was Kenmore brand, Sears house brand. They do sell some other brands there I think, but I love my Kenmore.

  11. Oh yum, I DO like grilled foods on sticks.

  12. This looks delicious Kalyn, absolutely droll-worthy! Sigh, if only our weather warmed up a little bit for grill season to start! Oh well, I keep consoling myself that it's just a few more days! :)

  13. Thanks so much, Kalyn, for your generously complete response!

  14. Yum!!! That's a great recipe because I can taste it already. Peanut sauce is food of the gods in our house. And thanks for the mention! :)

  15. I have made chicken and pork satay before, bu your version sounds a little different I can't wait to give it a try!

  16. Beautiful shot.

    I just learned the other day (much to my excitment!) that in Indian grocery stores they sell powdered coconut milk, and its just as good as the fresh, once you add water. This is amazing news to me, since I never manage to use a whole can of the stuff, and my freezer is full enough.


  17. I don't have any peanut oil, would it be alright to substitute olive oil or sesame oil for the peanut oil?

  18. Lynne, olive oil would probably work if that's all you have, but I think canola or vegetable oil would be the best substitute for the peanut oil. (Don't substitute sesame oil, much too strongly flavored.)

  19. I had a happy accident today when I made this sauce... because i got a little crazy with the cayenne, I decided to make a second batch with no pepper and mix them together to cool it down. after I mixed them, I realized I had never added the splenda. When I went to add it, I accidentally doubled the double. something about the texture of the spenda sort of made the whole thing sort of fluffy and emulsified - it had an almost whipped texture to it. I wouldn't eat it that way on the chicken (a little too sweet), but it was delicious as a dip for peapods and cauliflower! Unfortunately, I ate about twice as much as I should have and have completely blown my nut/fat allotment for the day. But I bet I doubled my veggie intake today!

  20. Meg, that's pretty funny. I guess it all balances out, huh?

  21. Had this tonight for a quick dinner. Delicious!

    Made the chicken on the stove. No time for a full marinade, so I left it sitting in the sauce for a few minutes while I chopped up the cucumber salad. Worked out fine. Went easy on the curry powder and threw in some ground ginger for more of an Asian flair. Really, really tasty!

    Thanks, Kalyn!

  22. Emily, so glad you liked it!

  23. I love having my grill on a covered porch, too. I use it all year long, even in winter when I'm out there with my coat and gloves!

  24. Kalyn - my kids would love Chicken Satay or any kind of chicken with coconut curry marinade + peanut sauce. These look fantastic - like your updated photos!

  25. Kalyn - sounds delish. Can you please advise which coconut milk product you use for this? I'm assuming it's your fave Thai Kitchen Lite or is it something else? (BTW: they now offer it in “organic.” http://www.thaikitchen.com/Products/Coconut-Milk/Organic-Lite-Coconut-Milk.aspx) I sure wish TK would offer it in an amount smaller than 14 oz, in much the same way as tomato paste is now available in a storage-friendly tube. I rarely use coconut milk because of the waste. For example, this chicken skewer recipe would leave me with 11 oz of coconut milk. Hmmm . . . here’s an idea. When you post a recipe where a slight amount of a canned ingredient is used, in the days that immediately follow, would you consider providing recipes that would use up the remainder of it?

  26. Love anything with a curry flavor...Peanut sauce- Bonus!!

  27. Lydia, I don't grill too much in the dead of winter, but probably at least 9 months of the year!

    Thanks Jeannette. I groan when I see old photos like this one so glad you like the improved ones!

    Gyr, I still buy Thai Kitchen Lite most of the time, but I do try other ones sometimes when they're on sale. I know what you mean about opening a whole can! There is a comment here about dried coconut milk from the Indian grocer, which I would love to try. You can find all the other recipes I have with coconut milk by entering "coconut milk" into the search bar.

    Thanks Elizabeth!

  28. This is such a great recipe. My sister and her hubby are obsessed with curry and peanut sauce, so this is perfect to make for them.

  29. This really looks good. The marinade is a beautiful way to cook chiken and have a taste different. We love it.

  30. I made these tonight for dinner with my in-laws, and they were absolutely perfect and delicious, and everyone loved them. Thank you!

  31. I made this for a pot luck and they were gone before I knew it!

  32. I didn't have the peanut oil or coconut milk so I substituted peanut butter and sweetened condensed milk. Tasted like heaven!


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