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 ¼ 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
- 1 ½ tablespoons creamy peanut butter
- 1 ¼ tablespoon light brown sugar packed, omit for keto
- 1 ¼ tablespoon Thai red curry paste
- 1 tablespoon Kecap Manis sweet soy sauce
- 1 tablespoon fish sauce
- 1 pinch salt
- 4 skinless chicken thighs bone-in or out
- 2 teaspoons peanut oil for frying
For the Peanut Sauce:
- 1 ⅓ cup coconut milk all remaining milk from the tin
- ¼ cup creamy peanut butter all natural preferable
- 1 tablespoon fish sauce
- 1 tablespoon sweet soy sauce Kecap Manis
- 1 tablespoon brown sugar packed, omit for keto
- 1 tablespoon Thai red curry paste
- ½ tablespoon Tamarind puree optional
- 1 pinch salt
- 1 teaspoon garlic minced
- 1-2 tablespoons lime juice freshly squeezed
- 1 handful cilantro to garnish
- 3 lime wedges to garnish
- 1 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
- Boneless chicken breasts can be replaced. Adjust cook times accordingly.
- Replace Fish Sauce with Soy Sauce
Hannah says
Absolutely delicious! I have made this about 3-4 times and it has been a hit in our house. Stick to the recipe for the best results.
Thank you ?
Rick V says
Just tried this tonight.
Soo amazing & delicious !!!
Easy and inexpensive.
Give it a try today.
Nikki says
I made this tonight exactly as written— it was so delicious!! I’m not even a dark meat fan- but this recipe may convert me! This will be a keeper. Thanks for sharing and can’t wait to try another recipe.
Lisa says
Can the suce be frozen
Nicola says
Would love to know this too?
Mallori says
I’ve made this meal a zillion times. Making it again tonight!
Sam Pilviö says
I made this with my mom today and it turned out amazing! We both loved it. Definitely going to make it again.
Aaron says
Wow! I made this dish tonight. It was soooo flavourful and tasted like it was from the local Thai restaurant!! It was delicious!
Keary says
I don’t think I’ve commented on this recipe yet. Unbelievable!!!! I’ve made the peanut sauce on the side for other things, like pork dumplings ?. Absolutely the best peanut sauce, and chicken thighs. I LOVE your website! Thank you for having a gift and the energy to tell the rest of us about it! ❤️
Brooke says
if making with diced chicken breast would you still marinade the diced chicken or just cover with the peanut sauce? Thanks 🙂
Dana says
I’ve made this so many times and it’s restaurant quality!! Love it so much I’ll do it with chicken, shrimp, whatever I’ve got and the leftovers are still as amazing!! Thank you for this recipe! Definitely a family favorite! My kids devour it!!