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.
CHICKENÂ 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 CHICKENÂ 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 â…“ 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
Annette Kreamer says
I want your recipe please that look so Good
Kim says
I know this blog post is a little old, but in case you are still listening, THIS WAS AMAZING! I bought a new Food Saver and decided that this was how I was going to meal prep. So I made your recipe (as written) and it was the bomb dot com. Had most everything on hand. I specifically looked up satay chicken and this came up so I gave it a shot.
So I just marinated a big batch of chicken thighs using your recipe after my test batch. IT IS THAT GOOD. I put it over rice with roasted broccoli. YUM and YUMMERS. Thank you so much for sharing this recipe. I have it printed out. My freezer is full of single portion air-vacuumed satay chicken thighs. If I could figure out how to save the sauce that would be phenomenal. It is really the icing on the cake. I mixed it all in with my rice and omg. Like I was at a Thai restaurant.
And for all you people that say that you “changed a few things and it was terrible”…do not leave a review after you changed anything. You are leaving a review on the way the recipe was written. God I hate that.
Best regards, and thank you.
Kim
Henryk Tyszka says
Made this for me and the hubby tonight. Excellent, deep, rich flavor to the chicken thanks to the peanut sauce.
Very delicious. Will make again. My only complaint is that the prep time is way beyond ten minutes. Delicious nonetheless. Thank you.
Penny says
Absolutely delicious! Thank you for sharing. We put the chicken over Thai noodles and it was so good!
Khadijah says
I have used this recipe multiple times and it is ALWAYS a hit! It tastes like it came out of a restaurant! I like to add red bell peppers to mine for color. I’m making it for Thanksgiving as we tend to not like to eat traditional turkey. I always look forward to making this a day ahead and letting the chicken marinate overnight. It really is so SO good! Thank you so much for writing this recipe!
Joyce says
Does the sauce have a peanut butter taste? I’m not sure if I would like that, but wonder if I’m missing out on something tasty.
Rebecca Stoops says
The Thai satay chicken is so delicious and decadent. Excellent and saucy with with white rice. Thank you for this amazing recipe!
Jeannie says
This was a HUGE success!! I actually switched it up a bit and used chicken breast cut into strips and then cooked in my air fryer at 400° for 13 minutes, flipping over at halfway mark. I did it in two batches… it was perfect. I served it over Coconut Jasmine Rice. Best Satay ever! Thank you!
Tina Sarmon says
Omg…..this recipe is amazing!! It even rivals restaurant Thai satay. I used lite coconut milk to reduce the fat content….and it was incredible! In fact, I am making it for the second time as I type this. Love it. Thank you so much for this recipe!
Richard says
Great recipe, Thx Karina..