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
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
Crystal Lou says
April 15, 2019 atSooooo good!! I added a splash of sriracha to it and OMG AMAZING!!! 🤤🤤
Fran says
February 13, 2019 atI made this tonight, using rabbit instead of chicken, as I raise meat rabbits. A girl is staying here, recently arrived from Thailand. She said it is the best Satay she has ever had! Better than what she has had in her country!!! Very high compliment , and it was easy to make! Oh, I also used crunch peanut butter. The extra texture was very good in it. Over all, GREAT recipe!
Tamera says
January 12, 2019 atHappened on the recipe while looking for the satay you skewer and such. What a gift!! Doubled the recipe, served with coconut rice and green beans. Could DRINK the sauce. Will definitely make again. All three of my middle school boys kept hugging me telling me it was so good!
Kelly says
December 4, 2018 atI can’t wait to make this BUT one piece of chicken thigh per person won’t work in my house. My son has eat 4. I’ll have to triple the recipe. What is a good side dish??? I’ve nevrt made Thai food.
Karina says
December 6, 2018 atRice is always a great go-to or noodles. Totally understand boys eating a little more! Enjoy! Hope you all love it! Let me know how it turns out! XO
Grace says
October 30, 2018 atThe taste is amazing. Will definitely be adding to my favourite meals to make. So easy and quick. I made it with chicken strips and udon noodles….YUM! The whole family loved it!
Julie Brock says
June 7, 2018 atReally loved this. I see you can freeze the sauce. Can I freeze the cooked chicken too and serve the whole dish at a later time.I’m looking for meals to freeze for our son. Any other suggestions appreciated.
Karina says
June 10, 2018 atYes, that is a great idea! Most my meals can be frozen for a later time especially the casseroles and meats. Thanks so much for following along with me! XO
Michelle M Perrine says
April 12, 2018 atHoly Moly! I made this last night, but had to zip out to a meeting before it was finished. Well my husband texted “Wow!! This is fantastic!” “It’s a keeper!” “Sorry babe I ate it all!!!” LOL. This was easy to make, and it smelled heavenly. Next time, I’ll double the recipe!
JOY says
February 22, 2018 atMight be a silly question, but is the Thai red curry paste very spicy? My husband can’t handle spicy food so I want to make sure before I try it .
Karina says
February 25, 2018 atIt has a little spice in it but curry is an unusual taste and sometimes an acquired taste. It is very delicious and in most Asian meals. Hope that helps!
Judith Eckart says
February 9, 2018 atTotally blown away by this recipe. I would even say it is restaurant quality. Loved by all, next time I’ll have to double the recipe from everyone wanting seconds. Yummy.
Karina says
February 9, 2018 atYAY! That is exciting! I am so glad that this was a huge hit for all of you! Thanks so much for sharing!
Lauren says
February 8, 2018 atI loved this recipe. Was quick and easy to make and totally delish. My only negative was I found it a little too salty. Maybe it was just my ingredients (I used normal soy) so the blame is on me… but I’ll definetely be using this recipe again. Thank you!
Natalie says
February 6, 2018 atHi I can’t wait to make this! I was actually wondering if you think this would be good in a crockpot? I was thinking about trying it with the marinade and having the peanut sauce on the side, or do you think it would be good if I just dumped the peanut sauce in the crockpot too? I’m just curious because my crockpot would be more convenient at the time.
Tymeron Smith says
February 7, 2018 atI haven’t made it in the crockpot yet but you are welcome to try! I am not sure if the sauce would separate in the crockpot or if the chicken would absorb it. You will have to let me know if you make it and how well it turns out! I am excited to hear from you soon!
Adam says
February 2, 2018 atHi Karina, I’m making your Easy Thai Satay Chicken recipe and was wondering how to tweak it for chicken breasts (instead of chicken thighs). I’m guessing it requires less time on the stove and in the oven, correct? If so, how much of each? Thanks!
Tymeron Smith says
February 2, 2018 atIt may actually be about the same time. You will want to keep your eye on it while cooking and baking but it will be similar to times. I can’t wait to hear how it turns out! YUM!
Taylor says
January 31, 2018 atOh my goodness! This was delicious! 5 star reviews from everyone in my house. The sauce was super tasty.
Tymeron Smith says
February 2, 2018 atYAY!! That is awesome to hear! Thanks so much for sharing!
kate says
January 10, 2018 atdelish!
Regan Adams says
August 20, 2017 atWow is right! This recipe is incredible. I’ve been looking for a good, easy way to make chicken satay and this is it. I always think it’s funny when people comment “what a great recipe” and then proceed to list all of things they changed. I’m ashamed to say I did change a few things based on what I had available. I used chicken tenders, which I cooked in a skillet on the stove for 4-5 minutes on each side (no oven required), and instead of the sweet soy, I had to use low sodium soy and I just added two tablespoons of sweet chili sauce to add the sweetness. Thanks for a great recipe.
JBC says
August 12, 2017 atGreat recipe! Even my picky kids love it. Next time I want to spice it up a bit with Sriracha or crushed red pepper.
Imogen says
August 7, 2017 atThis is so delicious! I made it with thighs the first time and it was great but I will be using breasts next time as my husband prefers them. Thank you so much for this easy and yummy recipe! 🙂
Dania Bilal says
July 15, 2017 atDo you think I can make this with fish?
Cassie says
December 6, 2016 atI made this for dinner tonight and had to come comment that it was AMAZING!! My son absolutely inhaled it! Only change was that I added a squeeze of sriracha into the sauce. Will absolutely make again. Only bummer is I wish I would have made more as there’s no leftovers!
For people wondering about sides, I made coconut jasmine rice and a nice Asian slaw salad.
Shari Ali says
November 16, 2016 atWhat do you feel is a great vegetable to pair it with and would rice noodles also work with this dish?
Karina says
November 17, 2016 atShari we usually serve this with broccoli or green beans on the side or in the sauce, over steamed rice or rice noodles as you have suggested!
Terri says
October 27, 2016 atDo you think this would work well with drumsticks also?
Karina says
October 27, 2016 atHi Terri. Yes, absolutely!
Sheri says
October 26, 2016 atYummy combination of flavors. The peanut sauce is the best. The chicken thighs were so moist. An excellent meal, and was easy to make. Will definitely be making this again.
Karina says
October 26, 2016 atThat’s so great to read Sheri! Thank you for sharing your feedback!
Barry says
October 15, 2016 atmade this tonight and seriously I would have paid for this at any Thai restaurant . It brilliant, it tasty and I’ll make it again.
Hena says
October 7, 2016 atHi, can i cook this a day in advance? If so how do i reheat it? Have a dinner party tomorrow and want to get my mains ready a day before. Thanks
Karina says
October 7, 2016 atHi Hena. Yes you can cook this in advance and simply reheat on low in the same skillet its cooked in!
Tania says
September 15, 2016 atI made this two times this week, lol. We love it and it is super easy! Thank you ☺
Karina says
September 16, 2016 atThank you for your feedback Tania!
Craig says
August 9, 2016 atJust made this for my girlfriend’s family, they all loved it and her parents even did the washing up! Will definitely cook it again!
Svenja says
July 15, 2016 atI’ve never left a comment in a food blog but this was absolutely fantastic. And without any fancy ingredients. Will do it again soon. Thanks for sharing!
Dawn says
June 20, 2016 atMy family loved this! I served it with basmati rice and cucumber salad.
Any ideas for other side dishes that go well with this recipe?
Karina says
June 21, 2016 atHi Dawn! Rice is my favourite side, but you could also serve this with roasted or smashed potatoes, or cauliflower rice. Even mashed potatoes would be good too, or steamed veg!
Erin says
June 16, 2016 atWow, I never ever post a comment on food blogs, but I just had to with this recipe. It was amazing. My boyfriend thought it was one of the best dishes as well. I will definitely be making it again. I made it as stated in the recipe (all except for the tamarind puree, couldn’t find it and I used low sodium soy sauce). Again, just wow. Thanks so much!
Janie says
May 20, 2016 atHi, can you please tell me do you just discard the marinade sauce or can it be added to the peanut sauce and heated through to make more sauce. Thank you
Karina says
May 22, 2016 atHi Janie. Yes you can add the marinade sauce but you must simmer it for a good 5 minutes over high heat to make sure there is no bacteria left from the raw chicken 🙂
Laura says
May 18, 2016 atMy friends made this the other night and they can’t stop raving about it. They say it is the best chicken they have ever had.
Seamus says
May 16, 2016 atHi Karina,
Just made this and it was beautiful. One question though. Can I freeze the sauce prior to heating as I made too much.
Cheers.
Seamus
Karina says
May 16, 2016 atHi Seamus. Yes absolutely! It freezes perfectly 🙂
Jenny says
May 10, 2016 atYour recipe looks delish! Quick question is the soy sauce you use regular soy sauce or is it special? Thanks so much can’t wait to make it once I know what to use 🙂
Karina says
May 11, 2016 atHi Jenny! For this recipe I use a sweet soy called Kecap Manis (as noted in the recipe). You can find it in the Asian section of any supermarket 🙂 I hope you like it!
Tahira says
May 7, 2016 atI loved this! So many Satay recipes call for so many ingredients it’s off putting. You’ve certainly made it so much easier to enjoy something we normally buy weekly. Thanks for this. It’s on a weekly rotation!
Karina says
May 7, 2016 atThank you Tahira! I’m so glad to hear you liked it! So many people are hung up about authentic and what not, but I know from friends of different cultures, there are so many different ways to make one recipe. From what I understand, there’s no one way to make anything, so I like to put my own spin on something to make it easier for those of us that enjoy easy cooking full of flavour! I’m so happy it works for you!
Kate says
April 28, 2016 atI made this using cashew butter (my husband is allergic to peanuts) and it was amazing! I forgot to add the lime juice at the end because I was so keen to start eating but it was still delicious 🙂 I’ll definitely be making this one again!
Kate says
April 28, 2016 atI made this using cashew butter (my husband is allergic to peanuts) and it was amazing! I forgot to add the lime juice at the end because I was so keen to start eating but it was still delicious 🙂 Il definitely be making this one again!
Beverley says
April 22, 2016 atI love how you use ready made Tai sauce not only is it time saving it’s so delicious. Great recipe and thank you xoxo
Karina says
April 23, 2016 atThanks Beverly! I’m so glad you agree!
Kathy says
April 21, 2016 atWhere do you get “Thai red curry paste)?
Karina says
April 21, 2016 atHi Kathy. You can find it in a supermarket in the Asian section, or any Asian food store 🙂
Karina says
April 23, 2016 atFrom the Asian section in any supermarket ?