Easy Thai Satay Chicken
User Reviews
4.9
Easy Thai Satay Chicken
Description
Easy Thai Satay Chicken begins by marinating chicken thighs in a blend of coconut milk, creamy peanut butter, light brown sugar, Thai red curry paste, kecap manis (sweet soy sauce), fish sauce, and salt. This marinade imparts rich, nutty, and slightly sweet flavors to the chicken while tenderizing it. The chicken is marinated for at least 10 minutes to infuse these flavors.
The chicken is then seared in peanut oil over medium-high heat until browned on both sides, adding a lightly caramelized exterior before transferring it to a 400°F oven to finish cooking thoroughly. This method helps keep the chicken moist with a flavorful crust.
While the chicken cooks, the peanut sauce is prepared by combining coconut milk, peanut butter, fish sauce, sweet soy, brown sugar, Thai red curry paste, tamarind puree (optional), salt, and minced garlic in a saucepan. The sauce simmers to blend and thicken, then lime juice is added for brightness. This sauce richly complements the savory chicken with its creamy, tangy, and mildly spicy characteristics.
The chicken is served garnished with fresh cilantro, sliced red chilies, and lime wedges to add fresh and acidic notes, enhancing the overall dish. This recipe also allows substitution of boneless chicken breasts or soy sauce instead of fish sauce, with adjusted cooking times or seasoning preferences.
Ingredients
For The Chicken Marinade:
- 4 tablespoons coconut milk
- 1 ½ tablespoons peanut butter creamy
- 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 chicken thighs bone-in or out, skinless
- 2 teaspoons peanut oil for frying
For the Peanut Sauce:
- 1 ⅓ cup coconut milk all remaining milk from the tin
- ¼ cup peanut butter all natural preferable, creamy
- 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 to garnish, wedges
- 1 red chilies 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 replace thighs; adjust cooking times accordingly to ensure thorough cooking.
- If fish sauce is unavailable or disliked, substitute with soy sauce though the flavor will differ slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 28g | 9% |
| Protein | 30g | 60% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 107mg | 36% |
| Sodium | 1.1mg | 0% |
| Potassium | 710mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 1.541IU | 0% |
| Vitamin C | 23mg | 26% |
| Calcium | 69mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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