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Thai Satay Chicken in a pan
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4.86 from 63 votes

Easy Thai Satay Chicken Recipe

Thai Satay Chicken in a creamy peanut sauce with a special ingredient that turns this satay into something spectacular in minutes!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Thai
Keyword: Chicken satay, Easy Thai Satay Chicken
Servings: 4
Author: Karina Carrel

Ingredients

For The Chicken Marinade:

  • 4 tablespoons coconut milk
  • 1 1/2 tablespoons creamy peanut butter
  • 1 1/4 tablespoon light brown sugar packed, omit for keto
  • 1 1/4 tablespoon Thai red curry paste
  • 1 tablespoon Kecap Manis sweet soy sauce
  • 1 tablespoon fish sauce
  • 1 pinch salt
  • 4 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 brown sugar packed, omit for keto
  • 1 tablespoon Thai red curry paste
  • 1/2 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
US - Metric

Instructions

  • Preheat oven to 400°F | 200°C.
    Oven preheating to 200°C on digital display.
  • 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 marinate for at least 10 minutes to half an hour in the refrigerator (if time allows).
    Chicken thighs coated in Thai satay marinade in a shallow bowl.
    • The longer the chicken marinates, the deeper the flavour gets. Even 10 minutes makes a difference.
  • 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).
    Chicken thighs browning in a skillet on the stovetop.
    • Don’t move the chicken around too early. Letting it sit helps create that deep golden crust.
  • Transfer the pan 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).
    Thai satay chicken finishing cooking in an oven-proof skillet.
  • While the chicken is in the oven, combine all Peanut Sauce ingredients in a saucepan, EXCEPT the lime juice. Bring to a boil, reduce the heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thick, take off the heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
    Peanut sauce simmering in a saucepan with sauce being poured in.
    • Add the lime juice at the end to keep the sauce fresh and bright instead of bitter.
  • 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.
    Finished Thai satay chicken topped with cilantro, red chillies and crushed peanuts.

Notes

Boneless skinless chicken thighs stay juicy and tender during cooking, but you can also use boneless skinless chicken breasts if preferred. Since breasts cook faster and can dry out more easily, start checking them earlier in the oven to avoid overcooking.
Fish sauce adds the classic salty, savoury flavour found in Thai-style satay sauces, but soy sauce works well as a substitute if needed. The flavour will be slightly different, but still delicious.
Happy cooking! Xx
 
For extra flavour, let the chicken marinate longer if time allows. Even 30 minutes helps the marinade soak deeper into the chicken.

Nutrition

Calories: 552kcal | Carbohydrates: 28g | Protein: 30g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 1.1mg | Potassium: 710mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1.541IU | Vitamin C: 23mg | Calcium: 69mg | Iron: 5mg