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You are here: Home / Recipes / Thai Chicken Satay

February 10, 2019 By Karina 57 Comments

Thai Chicken Satay

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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.

Thai Satay Chicken In A Creamy Peanut Sauce with a special ingredient that makes this satay something spectacular in minutes! | https://cafedelites.com

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.

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Serving the sauce on the side would suit most people for easier control of exactly how much sauce goes over the chicken.

Thai Satay Chicken In A Creamy Peanut Sauce with a special ingredient that makes this satay something spectacular in minutes! | https://cafedelites.com

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.

Thai Satay Chicken In A Creamy Peanut Sauce with a special ingredient that makes this satay something spectacular in minutes! | https://cafedelites.com

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.

Thai Satay Chicken In A Creamy Peanut Sauce with a special ingredient that makes this satay something spectacular in minutes! | https://cafedelites.com

Or just drown your chicken satay in sauce.

Thai Satay Chicken In A Creamy Peanut Sauce with a special ingredient that makes this satay something spectacular in minutes! | https://cafedelites.com

MORE CHICKEN RECIPES!

Thai Chicken Meatball Salad Sticky Thai Chicken Wings Thai Chicken with Noodles!

Chicken Satay ON VIDEO

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5 from 16 votes
Print
Easy Thai Satay Chicken
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Thai Satay Chicken In A Creamy Peanut Sauce with a special ingredient that makes this satay something spectacular in minutes!
Course: Dinner
Cuisine: Thai
Servings: 4
Calories: 542 kcal
Author: Karina - Cafe Delites
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
  1. 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).
  2. Preheat oven to 400°F | 200°C.
  3. 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).
  4. 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).
  5. Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately.
  6. Garnish with fresh cilantro leaves, lime wedges and red chillies.
Recipe Notes

*Boneless chicken breasts can be replaced. Adjust cook times accordingly.
**Replace Fish Sauce with Soy Sauce

Nutrition Facts
Easy Thai Satay Chicken
Amount Per Serving
Calories 542 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 21g 105%
Cholesterol 107mg 36%
Sodium 1085mg 45%
Potassium 657mg 19%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 17g
Protein 29g 58%
Vitamin A 27.1%
Vitamin C 3.6%
Calcium 5.1%
Iron 25.4%
* Percent Daily Values are based on a 2000 calorie diet.

© 2017 CAFE DELITES. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

Thai Satay Chicken In A Creamy Peanut Sauce with a special ingredient that makes this satay something spectacular in minutes! | https://cafedelites.com

Filed Under: Asian Tagged With: chicken, coconut milk, low carb, peanut, satay, satay chicken, thai

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Reader Interactions

Comments

  1. Fran says

    February 13, 2019 at

    I 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!

    Reply
  2. Tamera says

    January 12, 2019 at

    Happened 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!

    Reply
  3. Kelly says

    December 4, 2018 at

    I 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.

    Reply
    • Karina says

      December 6, 2018 at

      Rice 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

      Reply
  4. Grace says

    October 30, 2018 at

    The 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!

    Reply
  5. Julie Brock says

    June 7, 2018 at

    Really 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.

    Reply
    • Karina says

      June 10, 2018 at

      Yes, 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

      Reply
  6. Michelle M Perrine says

    April 12, 2018 at

    Holy 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!

    Reply
  7. JOY says

    February 22, 2018 at

    Might 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 .

    Reply
    • Karina says

      February 25, 2018 at

      It 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!

      Reply
  8. Judith Eckart says

    February 9, 2018 at

    Totally 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.

    Reply
    • Karina says

      February 9, 2018 at

      YAY! That is exciting! I am so glad that this was a huge hit for all of you! Thanks so much for sharing!

      Reply
  9. Lauren says

    February 8, 2018 at

    I 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!

    Reply
  10. Natalie says

    February 6, 2018 at

    Hi 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.

    Reply
    • Tymeron Smith says

      February 7, 2018 at

      I 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!

      Reply
  11. Adam says

    February 2, 2018 at

    Hi 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!

    Reply
    • Tymeron Smith says

      February 2, 2018 at

      It 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!

      Reply
  12. Taylor says

    January 31, 2018 at

    Oh my goodness! This was delicious! 5 star reviews from everyone in my house. The sauce was super tasty.

    Reply
    • Tymeron Smith says

      February 2, 2018 at

      YAY!! That is awesome to hear! Thanks so much for sharing!

      Reply
  13. kate says

    January 10, 2018 at

    delish!

    Reply
  14. Regan Adams says

    August 20, 2017 at

    Wow 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.

    Reply
  15. JBC says

    August 12, 2017 at

    Great recipe! Even my picky kids love it. Next time I want to spice it up a bit with Sriracha or crushed red pepper.

    Reply
  16. Imogen says

    August 7, 2017 at

    This 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! 🙂

    Reply
  17. Dania Bilal says

    July 15, 2017 at

    Do you think I can make this with fish?

    Reply
  18. Cassie says

    December 6, 2016 at

    I 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.

    Reply
  19. Shari Ali says

    November 16, 2016 at

    What do you feel is a great vegetable to pair it with and would rice noodles also work with this dish?

    Reply
    • Karina says

      November 17, 2016 at

      Shari 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!

      Reply
  20. Terri says

    October 27, 2016 at

    Do you think this would work well with drumsticks also?

    Reply
    • Karina says

      October 27, 2016 at

      Hi Terri. Yes, absolutely!

      Reply
  21. Sheri says

    October 26, 2016 at

    Yummy 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.

    Reply
    • Karina says

      October 26, 2016 at

      That’s so great to read Sheri! Thank you for sharing your feedback!

      Reply
  22. Barry says

    October 15, 2016 at

    made this tonight and seriously I would have paid for this at any Thai restaurant . It brilliant, it tasty and I’ll make it again.

    Reply
  23. Hena says

    October 7, 2016 at

    Hi, 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

    Reply
    • Karina says

      October 7, 2016 at

      Hi Hena. Yes you can cook this in advance and simply reheat on low in the same skillet its cooked in!

      Reply
  24. Tania says

    September 15, 2016 at

    I made this two times this week, lol. We love it and it is super easy! Thank you ☺

    Reply
    • Karina says

      September 16, 2016 at

      Thank you for your feedback Tania!

      Reply
  25. Craig says

    August 9, 2016 at

    Just made this for my girlfriend’s family, they all loved it and her parents even did the washing up! Will definitely cook it again!

    Reply
  26. Svenja says

    July 15, 2016 at

    I’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!

    Reply
  27. Dawn says

    June 20, 2016 at

    My family loved this! I served it with basmati rice and cucumber salad.
    Any ideas for other side dishes that go well with this recipe?

    Reply
    • Karina says

      June 21, 2016 at

      Hi 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!

      Reply
  28. Erin says

    June 16, 2016 at

    Wow, 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!

    Reply
  29. Janie says

    May 20, 2016 at

    Hi, 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

    Reply
    • Karina says

      May 22, 2016 at

      Hi 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 🙂

      Reply
  30. Laura says

    May 18, 2016 at

    My 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.

    Reply
  31. Seamus says

    May 16, 2016 at

    Hi 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

    Reply
    • Karina says

      May 16, 2016 at

      Hi Seamus. Yes absolutely! It freezes perfectly 🙂

      Reply
  32. Jenny says

    May 10, 2016 at

    Your 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 🙂

    Reply
    • Karina says

      May 11, 2016 at

      Hi 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!

      Reply
  33. Tahira says

    May 7, 2016 at

    I 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!

    Reply
    • Karina says

      May 7, 2016 at

      Thank 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!

      Reply
  34. Kate says

    April 28, 2016 at

    I 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!

    Reply
  35. Kate says

    April 28, 2016 at

    I 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!

    Reply
  36. Beverley says

    April 22, 2016 at

    I love how you use ready made Tai sauce not only is it time saving it’s so delicious. Great recipe and thank you xoxo

    Reply
    • Karina says

      April 23, 2016 at

      Thanks Beverly! I’m so glad you agree!

      Reply
  37. Kathy says

    April 21, 2016 at

    Where do you get “Thai red curry paste)?

    Reply
    • Karina says

      April 21, 2016 at

      Hi Kathy. You can find it in a supermarket in the Asian section, or any Asian food store 🙂

      Reply
    • Karina says

      April 23, 2016 at

      From the Asian section in any supermarket ?

      Reply

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