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Easy Thai Satay Chicken

Juicy chicken thighs marinated in a rich, creamy blend of coconut milk and peanut butter, grilled to perfection with earthy Thai flavors.
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Prep Time 10 minutes
Cook Time 48 minutes
Total Time 58 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup coconut milk Provides creaminess and tropical flavor.
  • 1/2 cup creamy peanut butter Adds rich, nutty taste; natural preferred.
  • 2 tablespoons brown sugar Balances flavors; omit for keto.
  • 2 tablespoons Thai red curry paste Infuses dish with a spicy, aromatic kick.
  • 2 tablespoons Kecap Manis sweet soy sauce Delivers sweetness to the marinade.
  • 1 tablespoon fish sauce Enhances umami flavor, essential in Thai cuisine.
  • 1 teaspoon salt Enhances overall flavor.
  • 4 pieces chicken thighs Juicy cuts of meat perfect for grilling.
For the Peanut Sauce
  • 1 cup coconut milk Base for the delicious peanut sauce.
  • 1/2 cup creamy peanut butter Another layer of nutty richness for the sauce.
  • 2 tablespoons fish sauce Enhances umami for the sauce.
  • 2 tablespoons Kecap Manis sweet soy sauce Adds sweetness to the peanut sauce.
  • 2 tablespoons brown sugar Balances flavors in the sauce; omit for keto.
  • 2 tablespoons Thai red curry paste Keeps the theme consistent.
  • 1 tablespoon tamarind puree Optional; adds a tangy note to elevate the sauce.
  • 1 teaspoon salt Ensures the sauce is flavorful.
  • 2 cloves garlic Brings aromatic depth to the peanut sauce.
  • 2 tablespoons lime juice Adds freshness to balance flavors.
For Garnish and Serving
  • 1/4 cup cilantro Brightens dish with fresh garnish.
  • 2 pieces lime wedges For an extra citrusy zest.
  • 1 pieces red chili Fresh heat garnish if desired.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, mix coconut milk, peanut butter, brown sugar, curry paste, fish sauce, Kecap Manis, and salt until combined.
  3. Add chicken thighs to the marinade, ensuring they are well coated, and refrigerate for at least 10 minutes.
Cooking
  1. Heat peanut oil in an oven-proof pan over medium-high heat until hot.
  2. Place marinated chicken in the hot pan and cook for 8-10 minutes on each side until browned.
  3. Transfer the pan with seared chicken to the preheated oven and roast for an additional 30 minutes, or until cooked through.
Peanut Sauce
  1. In a saucepan, combine all peanut sauce ingredients except lime juice. Bring to a boil, then reduce heat and simmer for 5-6 minutes until sauce thickens.
  2. Stir the freshly squeezed lime juice into the peanut sauce just before serving.
Serving
  1. Drizzle cooked chicken with peanut sauce and garnish with cilantro, lime wedges, and sliced red chili.

Notes

For best flavor, marinate the chicken for longer, even overnight. Adjust the peanut sauce consistency with coconut milk if desired. Always taste as you go to adjust seasonings.