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Thai Chicken Satay

Easy thai chicken satay with thick and creamy peanut sauce! A special ingredient makes this satay flavor incredible. keto and low carb recipe!
One component I added contains more than 10 components, so you don’t have to worry about forgetting anything in the supermarket! This is a Chicken Satay recipe that uses chicken thighs inside the bone, quickly and easily.


For The Chicken Marinade:

  • 4 tablespoons coconut milk (from a 400ml tin)
  • 1 1/2 tablespoons creamy peanut butter
  • 1 1/4 tablespoon packed light brown sugar (omit for KETO)
  • 1 1/4 tablespoon Thai red curry paste
  • 1 tablespoon Kecap Manis (sweet soy sauce)
  • 1 tablespoon fish sauce**
  • Pinch of salt
  • 4 skinless chicken thighs, bone-in or out*
  • 2 teaspoons Peanut oil for frying

For the Peanut Sauce:

  • 1 1/3 cup coconut milk (all remaining milk 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 packed brown sugar (omit for KETO)
  • 1 tablespoon Thai red curry paste
  • 1/2 tablespoon Tamarind puree (optional)
  • Pinch of salt
  • 1 teaspoon minced garlic
  • 1-2 tablespoons freshly squeezed lime juice
  • Cilantro leaves to garnish
  • Lime wedges to garnish
  • Red chillies, sliced to garnish


  1. For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy. Add in the chicken, turning to coat completely with the marinade. Allow to marinade for at least 10 minutes to half an hour in the refrigerator (if time allows).
  2. Preheat oven to 400°F | 200°C.
  3. 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 each side). Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through (juices run clear and no longer pink inside).
  4. While the chicken is in the oven, combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice. Bring 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 tablespoon and adjust accordingly to suit your tastes).
  5. Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately.
  6. Garnish with fresh cilantro leaves, lime wedges and red chillies.


*Boneless chicken breasts can be replaced. Adjust cook times accordingly.**Replace Fish Sauce with Soy Sauce


Calories: 542kcal | Carbohydrates: 24g | Protein: 29g | Fat: 37g | Saturated

Fat: 21g | Cholesterol: 107mg | Sodium: 1085mg | Potassium: 657mg |

Fiber: 1g | Sugar: 17g | Vitamin A: 1355IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 4.6mg

Thai Chicken Satay


  1. 5 stars
    Thai Chicken Satay recipe.Easy Thai Chicken Satay is marinated overnight and grilled for perfection. Served with an amazing peanut dipping sauce! Makes a great appetizer or dinner!So delicious. It was the first time I did this for a New Year’s party with a risk, but it was worth it 🙂 I marinated the chicken for just an hour, but it was still extremely delicate and the peanut sauce was right. Thank you for making me look good.Time and trouble to find all the fresh ingredients, delicious and good value. It makes such a difference.
    One note: avoid cooking the chicken or you will squeeze it out. To ensure smoothness, move it on the grill during cooking and remove it a little before “finishing”, put it under foil for 10 minutes and they will end on their own.

    My secret ingredient in Peanut Sauce is Ponzu – a tablespoon of lime flavor. A double shot adds umami and confusion.

  2. 5 stars
    Thai Chicken Satay.chicken satay
    The thing about this Satay Chicken recipe may not be the authentic real deal directly from Thailand, BUT it’s incredible. TASTES is like take-out Thai, which is an important part of food for me. This recipe is my answer to the moments you want a Thai Satay Chicken, however:

    You don’t have time to cube chickens or wet the skewers. Or put the chicken on these skewers while avoiding stabbing fingers and palms with the skewers in question.
    Sometimes we just want an easy route. This is for us.
    satay peanut sauce
    Serve with this amazing peanut sauce on the side OR choke the chicken in the satay sauce before hitting the table. I love both ways and I can never decide which one is better because it will eventually become sauce.

    Serving the sauce to the side is suitable for most people to more easily control how much sauce the chicken to make chicken satay
    MARINADE: The chicken is first completed with satay flavors filled with satay with a nice sauce and dried in this sauce for extra flavors. Don’t even try to skip this step. You would be a bite to move forward. What makes this pickle extra special is Thai red Curry Paste!

    Forget buying a basket full of spices and ingredients and making them a paste, which is what most Thai sauces are made of. You don’t need to get a good Thai Paste in any supermarket.

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