This Thai chicken satay isn’t a traditional skewered and grilled recipe, but is packed with just as much flavor that is highlighted by a tasty peanut sauce.
Why is it not grilled? Well when I made this, it wasn’t in the middle of summer so a grill wasn’t an option, but I was just craving the flavors. Everyone assumes that if you’re from Orlando, you go to Disney all of the time. Maybe that’s the case for most Orlandoans (is that what we’re called?), but we didn’t go that much. The one thing my parents did make almost a yearly habit was the Food & Wine Festival at Epcot.
I’ll be honest, I didn’t really look forward to the festival as a kid. First of all, there were hardly any rides and to make matters worse I was a super picky eater so I didn’t actually try much. Oh and I obviously didn’t drink any alcohol! But there were two dishes I remember to this day – chicken satay skewers and Brazilian cheese bread. I have more on the cheese bread in another post, but today is about some Thai chicken satay.
Like I said earlier it’s not a true Thai satay as it is not on skewers but it brings me back to my childhood with the peanut sauce that just gives so much flavor to the chicken. And this recipe really couldn’t be easier. So if you’re up for something a little different, don’t hesitate to give this Thai chicken satay try. Enjoy!
What Ingredients are in Thai Chicken Satay?
- Coconut milk
- Peanut butter
- Light brown sugar
- Soy sauce
- Fish sauce
- Vegetable oil
- Produce – garlic, lime, cilantro
How to Make Thai Chicken Satay with Peanut Sauce
- In a bowl or ziploc bag, mix together the coconut milk, peanut butter, light brown sugar, soy sauce and fish sauce. Add chicken and toss to coat. Place in the fridge for at least 30 minutes or up to 4 hours.
- Make the peanut sauce by mixing the coconut milk, peanut butter, Thai red curry paste, light brown sugar, soy sauce, fish sauce and garlic.
- Add to a small saucepan and bring to boil. Reduce heat and simmer until thickened, about 5 minutes. Add lime juice and adjust seasoning with salt if needed.
- Heat a large skillet over medium-high heat. Add chicken and cook for about 5 minutes.
- Flip and cook for another 4-5 minutes or until chicken is cooked through.
- Add about half the peanut sauce to the chicken so it’s coated. Save remaining for dipping if needed. Top with some cilantro and more lime juice if desired. Serve immediately.
How Do I Make Thai Satay on the Grill?
Make the marinade and let the chicken marinate for at least 30 minutes, but up to 4 hours. Heat grill to medium-high heat, about 400°F. Skewer the chicken on either bamboo or metal skewers. Cook for 4-5 minutes per side or until chicken is cooked. Serve with a side of peanut sauce to dip in.
- Thai Peanut Chicken Ramen
- Vegetable Pad Thai (Noodle-Free)
- Thai Chicken Lettuce Wraps
- Thai Butternut Squash Curry
- Thai Veggie Curry
Thai Chicken Stay
- 4 tbsp coconut milk
- 1 1/2 tbsp peanut butter
- 1 1/4 tbsp light brown sugar
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 1/2 lbs chicken breasts, pounded 1/2" thick
- 2 tbsp vegetable oil
- 1 1/3 cup coconut milk
- 1/4 cup peanut butter
- 1 1/2 tbsp Thai red curry paste
- 1 tbsp light brown sugar
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 garlic cloves, minced
- Pinch of salt to taste
- 1 lime, juiced
- Cilantro for garnish
- Mix together all the ingredients in a large shallow bowl until combined and add chicken, turning to coat completely. Put chicken in fridge for 30 minutes.
- Heat oil in large oven-proof skillet over medium-high heat. Cook chicken about 4 minutes per side or until cooked through. Add half of the peanut sauce so it is coated. Save remaining sauce for dipping if needed. Top with some fresh cilantro and additional lime juice if desired.
- While chicken is cooking, combine all of the peanut sauce ingredients in a saucepan except the lime juice. Bring to boil and reduce heat, allowing to simmer until thickened. (About 5 minutes) Take sauce off heat and add lime juice. Adjust for salt if needed.