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Easy Thai Satay Chicken

  • Author: Karina - Cafe Delites
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50


This easy recipe is the perfect blend of Thai flavors: sweet, salty, spicy, and tangy. If you like Thai food, you will love this dish! I know I did!



For the Chicken Marinade

  • 4 Tbsp. coconut milk
  • 1 1/2 Tbsp. creamy peanut butter
  • 1 1/4 Tbsp. packed light brown sugar
  • 1 1/4 Tbsp. Thai red curry paste
  • 1 Tbsp. sweet soy sauce
  • 1 Tbsp. fish sauce
  • pinch of salt
  • 4 skinless chicken thighs, bone-in or out
  • 2 tsp. peanut oil, for frying

For the Peanut Sauce

  • 1 1/3 cup coconut milk
  • 1/4 cup creamy peanut butter (all-natural preferable)
  • 1 Tbsp. fish sauce
  • 1 Tbsp. sweet soy sauce
  • 1 Tbsp. packed brown sugar
  • 1 Tbsp. Thai red curry paste
  • 1/2 Tbsp. tamarind puree (optional)
  • pinch of salt
  • 1 tsp. minced garlic
  • 12 Tbsp. freshly squeezed lime juice
  • Cilantro leaves to garnish
  • Lime wedges to garnish
  • Red chilies, sliced to garnish


For the Chicken Marinade

  1. Mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy.
  2. Add in the chicken, turning to coat completely with the marinade. Allow to marinate for at least 10 to 30 minutes in the refrigerator.

To Cook the Chicken

  1. Preheat oven to 400 degrees F.
  2. 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 on each side).
  3. Transfer pan or skillet to the oven and continue cooking for another 30 minutes, or until chicken is cooked through (juices are clear and meat is not pink on the inside).

For the Peanut Sauce

  1. While the chicken is in the oven, combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice.
  2. Bring mixture 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 Tbsp. and adjust to taste).
  3. Serve the chicken with the peanut sauce; you can pour the sauce into the pan to cover the chicken or serve it separately.
  4. Garnish with fresh cilantro leaves, lime wedges, and red chilies.


  • Serving Size: 4
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