13 Reviews of Grilled Low Carb Chicken Satay

From: Kree

On May 17, 2005

I have one word for this recipe: Wow! This is so flavorful it's like it bursts in your mouth. I wish I could give it more than 5 stars. The only changes I made were to use soy nut butter and to reduce the curry powder slightly to fit my tastes. I also used only 2 chicken breasts, but halved the marinade recipe. It's a good thing I did, because I don't think it would have been quite enough otherwise. This cooked up extremely quickly. I ended up having to turn the grill down to med-high after the first five minutes because my chicken was getting charred! It tasted fantastic, nonetheless, and I can't wait to make it again. This is going to become a Summertime favorite!

From: Chef #473127

On Jun 7, 2007

This was a super recipe! I marinated the chicken for about 12 hours as suggested and was afraid it would end up too salty, because even though it states to use low-sodium soy sauce, I love salt and went ahead with regular, just cut it back. Also, the store had no curry powder, only blocked curry. It was a little difficult to mix up, but in the end, even my boyfriend loved it! He said we HAVE to have it again! Thanks for the great flavorful dish!

From: mickeydownunder

On Aug 17, 2008

GREAT combination of ingredients, TRUE! LOVE is low carb AND PEANUT BUTTER TOO!!! Recently had massive crave for this! DO NOT, repeat..do NOT give this recipe a miss! Here's a helpful hint by me, TRUE! Grilled it on George Forman grill and used oil spary EACH time too! Used chicken tenderloins cut in half, worked for me! This IS a TERRIFIC recipe! NOTE: Used tamari to cut down the salt

From: Chef PotPie

On Jun 8, 2007

This was a wonderful taste sensation tonight! We loved the flavor, and we will make this often. Thanks ~Leslie~!

From: ~Rita~

On Jun 23, 2006

I enjoyed this. I use 1/4 cup soy and added 1/4 cup rice wine vinegar.I had to cut back on the curry because I ran out. I cooked them on the grill after marinating overnight. Served with Korean Dipping Sauce.

From: Queenkungfu

On Jun 19, 2005

really salty. i ended up having to fix it up. i added splenda and more peanut butter but it was still real salty. i think a shorter marination would have been better.

From: Daniel'sWife

On Nov 29, 2007

Mmmm. This was great! Loved the rich flavors (nothing was overpowering in my opinion), and the chicken was super moist and tender. I only had 1/4 cup of lime juice, so I used 1/4 cup of apple juice to make up for the rest, and we grilled our skewers on our griddle pan, which worked wonderfully. I served this with rice and roasted asparagus. It was a deliciously light, healthy, and satisfying meal!

From: Chef Patience

On Sep 20, 2005

Good Stuff! We had to cut back on the curry considerably though. We don’t like it spicy.

From: Pneuma

On May 10, 2008

Followed this quick to prepare recipe as is opting out on the hot pepper sauce (optional ingredient) and got delicious, tender and moist satays. With the texture of the sauce, you wouldn't think it's low carb. Thanks, Leslie! Made and reviewed for the Asian's Skewer tag game.

From: Sous Chef Bentley

On Jun 11, 2007

I follow a low carb diet and we really enjoyed this. Our chicken was very tender. We marinated our chicken overnight which IMO was too long as the lime was very strong which overpowered the other flavours. (Thus the three star rating) I have vacationed many times in Southeast Asia and this was my first time having chicken satay cubed, I definitely prefer the sliced method, it just seems more authentic. Thank you, this was a nice version of chicken satay.