Description
A flavorful and easy Thai Satay Chicken recipe that features tender chicken thighs marinated in a creamy coconut and peanut sauce, seared to perfection, then oven-baked and served with a rich, tangy peanut dipping sauce. Perfect for a delicious and aromatic dinner with authentic Thai flavors.
Ingredients
Chicken Marinade
- 4 tablespoons coconut milk
- 1 1/2 tablespoons creamy peanut butter
- 1 1/4 tablespoons light brown sugar (packed, omit for keto)
- 1 1/4 tablespoons Thai red curry paste
- 1 tablespoon Kecap Manis (sweet soy sauce)
- 1 tablespoon fish sauce
- 1 pinch salt
- 4 chicken thighs (bone-in or out)
For Cooking
- 2 teaspoons peanut oil (for frying)
Peanut Sauce
- 1 1/3 cup coconut milk (remaining from the tin)
- 1/4 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
- 1/2 tablespoon tamarind puree (optional)
- 1 pinch salt
- 1 teaspoon garlic (minced)
- 1-2 tablespoons lime juice (freshly squeezed)
Garnishes
- 1 handful cilantro (to garnish)
- 3 lime wedges (to garnish)
- 1 red chili (sliced to garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken after searing.
- Prepare the Chicken Marinade: In a large, shallow bowl, combine coconut milk, creamy peanut butter, brown sugar, Thai red curry paste, Kecap Manis, fish sauce, and a pinch of salt. Mix until the marinade is creamy and homogeneous. Add the chicken thighs, turning them to coat thoroughly. Refrigerate to marinate for at least 10 minutes and up to 30 minutes if time allows.
- Sear the Chicken: Heat peanut oil in an oven-proof pan or skillet over medium-high heat. Add the marinated chicken thighs and sear each side for 8-10 minutes until browned and fragrant, creating a flavorful crust.
- Bake the Chicken: Transfer the skillet with the seared chicken directly to the preheated oven. Bake for 30 minutes or until the chicken is fully cooked through, with clear juices and no pink inside.
- Make the Peanut Sauce: While the chicken bakes, combine coconut milk, creamy peanut butter, fish sauce, sweet soy sauce, brown sugar, Thai red curry paste, tamarind puree (if using), salt, and minced garlic in a saucepan. Bring to a boil, then reduce heat and simmer for 5-6 minutes until the sauce thickens. Remove from heat, then stir in 1 tablespoon of freshly squeezed lime juice. Adjust lime juice to taste as needed.
- Serve: Serve the cooked chicken thighs with the prepared peanut sauce either poured over the chicken or served separately as a dipping sauce. Garnish with fresh cilantro leaves, lime wedges, and sliced red chili for an authentic Thai presentation.
Notes
- For a keto-friendly version, omit the brown sugar in both the marinade and peanut sauce.
- Bone-in chicken thighs add more flavor but can be replaced with boneless for quicker cooking.
- Adjust the Thai red curry paste quantity to control the spiciness of the dish.
- Use tamarind puree for added tanginess in the peanut sauce, but it is optional.
- Ensure the pan used for searing is oven-proof to safely transfer from stovetop to oven.
- Marinating the chicken longer, up to 30 minutes, improves flavor depth but is not mandatory.