Thai Chicken Satay
Easy Thai Chicken Satay in a thick and creamy peanut sauce! A special ingredient makes this satay taste incredible. KETO and LOW CARB RECIPE!
The one ingredient I add into it covers over 10 ingredients so YOU don’t have to worry about forgetting anything in the supermarket! This is a quick and easy Chicken Satay recipe using bone-in chicken thighs.
CHICKEN SATAY
The thing about this Satay Chicken recipe is that it may not be the authentic real deal directly from Thailand, BUT it IS incredible. TASTES like take-out Thai, which to me is a crucial part of eating. This recipe is my answer to those moments you want a Thai Satay Chicken, but either:
- Don’t have time to cube chicken or soak skewers. Or thread chicken onto those skewers while trying to avoid stabbing fingers and palms with said skewers.
- Sometimes we just want an easy route. This is for us.
SATAY PEANUT SAUCE
Serve with this incredible peanut sauce on the side OR drown the chicken in the satay sauce before it hits the table. I love both ways and can never decide which one is better, because in the end it’s going to end up in sauce.
Serving the sauce on the side would suit most people for easier control of exactly how much sauce goes over the chicken.
HOW TO MAKE CHICKEN SATAY
MARINADE: The chicken is first marinated in a beautiful sauce FULL of satay flavours, and seared in that sauce for extra flavours. Don’t even try to skip this step. You’d be loco to rush ahead. What makes this marinade extra special is using Thai red Curry Paste!
Forget about buying a basket full of spices and ingredients and grinding them into a paste, which is essentially what most Thai sauces are made from. There’s no need when you can get a good Thai Paste at any supermarket.
Once you’ve seared your chicken, it then finishes cooking in the oven while you prepare the satay sauce.
THE SAUCE. God help me. NOT just peanut butter and coconut milk. The peanut sauce ALSO has Thai paste for an extra hit of flavour, plus other flavours and spices to get that WOW factor.
From here, once the chicken is cooked through, you can pour the sauce straight into the pan and reserve maybe 1/4 cup for serving.
Or just drown your chicken satay in sauce.
MORE CHICKEN RECIPES!
Thai Chicken Meatball Salad Sticky Thai Chicken Wings Thai Chicken with Noodles!
Chicken Satay ON VIDEO
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Easy Thai Satay Chicken
Ingredients
For The Chicken Marinade:
- 4 tablespoons coconut milk (from a 400ml tin)
- 1 1/2 tablespoons creamy peanut butter
- 1 1/4 tablespoon packed light brown sugar (omit for KETO)
- 1 1/4 tablespoon Thai red curry paste
- 1 tablespoon Kecap Manis (sweet soy sauce)
- 1 tablespoon fish sauce**
- Pinch of salt
- 4 skinless chicken thighs, bone-in or out*
- 2 teaspoons Peanut oil for frying
For the Peanut Sauce:
- 1 1/3 cup coconut milk (all remaining milk from the tin)
- 1/4 cup creamy peanut butter (all natural preferable)
- 1 tablespoon fish sauce
- 1 tablespoon sweet soy sauce (Kecap manis)
- 1 tablespoon packed brown sugar (omit for KETO)
- 1 tablespoon Thai red curry paste
- 1/2 tablespoon Tamarind puree (optional)
- Pinch of salt
- 1 teaspoon minced garlic
- 1-2 tablespoons freshly squeezed lime juice
- Cilantro leaves to garnish
- Lime wedges to garnish
- Red chillies, sliced to garnish
Instructions
- For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy. Add in the chicken, turning to coat completely with the marinade. Allow to marinade for at least 10 minutes to half an hour in the refrigerator (if time allows).
- Preheat oven to 400°F | 200°C.
- Heat oil in an oven-proof pan or skillet over medium-high heat. Sear the chicken until browned on each side and fragrant (about 8-10 minutes each side). Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through (juices run clear and no longer pink inside).
- While the chicken is in the oven, combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thick, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
- Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately.
- Garnish with fresh cilantro leaves, lime wedges and red chillies.
Notes
**Replace Fish Sauce with Soy Sauce
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