Thai Chicken Satay

The one ingredient I add into it covers over 10 ingredients so YOU don’t have to worry about forgetting anything in the supermarket! This is a quick and easy Chicken Satay recipe using bone-in chicken thighs.

CHICKEN SATAY

The thing about this Satay Chicken recipe is that it may not be the authentic real deal directly from Thailand, BUT it IS incredible. TASTES like take-out Thai, which to me is a crucial part of eating. This recipe is my answer to those moments you want a Thai Satay Chicken, but either:

Don’t have time to cube chicken or soak skewers. Or thread chicken onto those skewers while trying to avoid stabbing fingers and palms with said skewers. Sometimes we just want an easy route. This is for us.

SATAY PEANUT SAUCE

Serve with this incredible peanut sauce on the side OR drown the chicken in the satay sauce before it hits the table. I love both ways and can never decide which one is better, because in the end it’s going to end up in sauce. Serving the sauce on the side would suit most people for easier control of exactly how much sauce goes over the chicken.

HOW TO MAKE CHICKEN SATAY

MARINADE: The chicken is first marinated in a beautiful sauce FULL of satay flavours, and seared in that sauce for extra flavours. Don’t even try to skip this step. You’d be loco to rush ahead. What makes this marinade extra special is using Thai red Curry Paste! Forget about buying a basket full of spices and ingredients and grinding them into a paste, which is essentially what most Thai sauces are made from. There’s no need when you can get a good Thai Paste at any supermarket.

Once you’ve seared your chicken, it then finishes cooking in the oven while you prepare the satay sauce. THE SAUCE. God help me. NOT just peanut butter and coconut milk. The peanut sauce ALSO has Thai paste for an extra hit of flavour, plus other flavours and spices to get that WOW factor. From here, once the chicken is cooked through, you can pour the sauce straight into the pan and reserve maybe ¼ cup for serving.

Or just drown your chicken satay in sauce.