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 this Thai chicken satay 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. I love Thai food - from Thai chicken lettuce wraps to Pad Thai.
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 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.
Jump to:
Ingredients Notes
- Coconut milk - adds creaminess and fat to the sauce and marinade.
- Peanut butter - traditional chicken satay has peanut butter as one of the main ingredients for the sauce.
- Light brown sugar - adds some sweetness to complement the saltiness and earthy flavors of the peanut butter.
- Thai red curry paste - adds a warm, but not biting heat, with tastes of ginger and garlic.
- Soy sauce - where the saltiness comes from.
- Fish sauce - adds a nice umami flavor that rounds out the dish.
- Chicken - you want thin chicken so you can get chicken cutlets or take chicken breasts and slice them in half. Or if you have some anger, just pound them thin.
Ingredient Swaps
Like any recipe, you can mix up the ingredients if you want. Some variations include:
- While I like coconut milk as it pairs well with the Thai red curry paste, heavy cream can be used as well.
- If you have a peanut allergy, almond butter or even sunflower seed butter can be substitute.
- Light brown sugar is my go-to for this dish, but granulated sugar works too.
- If you need the dish to be gluten-free, replace the soy sauce with tamari sauce.
- Just use more soy sauce in replacement of fish sauce if you don't have it.
- While I like to use chicken breasts or cutlets, chicken thighs work great too.
Step-by-Step Photos
Make the marinade and add the chicken, tossing to coat. Place in the fridge for at least 30 minutes. While chicken is marinating, mix of the ingredients for the peanut sauce and add to a small saucepan.
Bring the sauce to a boil and simmer for 5 minutes. Add lime juice and adjust for seasoning. Set aside. Heat a large skillet with oil over medium high heat. Cook chicken for 4-5 minutes.
Flip and cook for another 4-5 minutes. Add half of the peanut sauce so the chicken is coated and save the rest for dipping.
FAQs
Satay a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce.
While this Thai chicken satay recipe, isn't skewered, it is just as tasty.
Yes. 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.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into it and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn't just cook slightly longer.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Side Dish Options
When I think of Thai food, rice is the first thing that comes to mind. Jasmine or basmati works best, but you can kick it up a notch by making coconut rice or cilantro lime rice.
If you want to really step up your game, some fried rice goes great.
Pro Tips/Recipe Notes
- Use chicken cutlets or cut chicken breasts in half so the chicken is thin enough to cook quickly.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
- Cook the peanut sauce for at least 5 minutes or until it has thickened. You want a sauce with some body to it when you pour over the chicken.
Similar Recipes
If you’ve tried this Thai chicken satay recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Thai Chicken Satay
Ingredients
Chicken Marinade
- 4 tablespoon coconut milk
- 1 ½ tablespoon peanut butter
- 1 ¼ tablespoon light brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 ½ lbs chicken breasts, pounded ½" thick
- 2 tablespoon vegetable oil
Peanut Sauce
- 1 ⅓ cup coconut milk
- ¼ cup peanut butter
- 1 ½ tablespoon Thai red curry paste
- 1 tablespoon light brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 garlic cloves, minced
- Pinch of salt to taste
- 1 lime, juiced
- Cilantro for garnish
Instructions
Chicken
- Mix together the coconut milk, peanut butter, sugar, soy sauce and fish sauce 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.
Peanut Sauce
- 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.
Notes
- Use chicken cutlets or cut chicken breasts in half so the chicken is thin enough to cook quickly.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Cook the peanut sauce for at least 5 minutes or until it has thickened. You want a sauce with some body to it when you pour over the chicken.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Chris says
Thai chicken satay is amazing!
Dru says
Easy and delicious. Chicken came out tender and peanut says I could eat with acsooon it was so yummy! Note that I didn’t have Thai paste so used a tad of harissa.