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Easy Thai Satay Chicken

Thai Satay Chicken in a creamy peanut sauce with a special ingredient that turns this satay into something spectacular in minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Calories: 552 kcal
Course: Dinner
Cuisine: Thai

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

    Cup of Yum
  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.

Notes

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

Nutrition Information

Calories 552kcal (28%) Carbohydrates 28g (9%) Protein 30g (60%) Fat 38g (58%) Saturated Fat 21g (105%) Polyunsaturated Fat 5g Monounsaturated Fat 9g Trans Fat 0.02g Cholesterol 107mg (36%) Sodium 1.1mg (0%) Potassium 710mg (20%) Fiber 2g (8%) Sugar 18g (36%) Vitamin A 1.541IU (0%) Vitamin C 23mg (26%) Calcium 69mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 552

% 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.