Thai Chicken Satay with Peanut Sauce

Looking for a quick, easy, but absolutely delicious dinner that doesn’t look easy or quick?? Here you go!

Thai Satay 5

We used full chicken thighs tonight for a super quick easy dinner, only marinated for 20 minutes, and they were still delicious!

If you want an amazing appetizer, thread these on skewers and serve with the sauce on the side ….. everybody loves a great peanut sauce.

Ingredients

  • 400 g/14oz coconut milk

MARINADE:

  • 600 g / 1.2lb chicken thighs , boneless skinless, cut into bite size pieces or full chicken thighs
  • 1 tbsp curry powder
  • 1 tsp white sugar
  • 2 tsp red curry paste
  • 1 tsp salt

Thai Satay 1

THAI PEANUT SAUCE:

  • 2 tbsp red curry paste
  • 3/4 cup natural peanut butter, smooth
  • 1/4 cup white sugar
  • 2 tsp dark soy sauce
  • 1 tsp salt
  • 2 tbsp cider vinegar
  • 1/2 – 1 tsp of chili flakes (to your taste)
  • 3/4 cup  water(approximately – start with 1/2 cup and thin if necessary)
Thai Satay 2

When I’m cooking Thai food, I always use palm sugar, it adds such a complex sweet flavour.

Thai Satay 3

SERVING:

  • 2 tbsp peanuts finely chopped
  • SERVING:

    • Pour some sauce into a bowl. Sprinkle with some peanuts – stir some through if you want.
    • Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
    • Serve with sauce on the side for dipping.Lime wedge

      Instructions

      • If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

      THAI CHICKEN SATAY SKEWERS:

      • Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
      • Thread onto skewers – I do 4 to 5 pieces each.
      • Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
      • Cook skewers in batches for 3 minutes on each side until golden.
      • If using full chicken thighs, grill over medium heat until cooked through.

       

      Thai Satay 4

      Don’t miss this step!  Toast peanuts, chop and use as a garnish – so worth the extra effort.  Any nut, toasted, tastes better.

       

      THAI PEANUT SAUCE:

      • Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
      • Stir to combine then simmer, stirring every now and then, for 5 minutes.
      • Adjust consistency with water – it should be a pourable but thickish sauce.
      • Cover with lid and keep warm while cooking skewers.

      Thai Satay 6

       

    Have you been to RecipeTinEats website?? Her recipes are amazing – easy but complex.  This is a great example of an easy weeknight dinner that is incredibly delicious.  This peanut sauce makes way more than you need, but can be kept in the fridge for another night, or freezes well.

Sticky Thai Chicken Wings

Thai Chicken Wings

Not my first Thai chicken recipe, and I’m sure it won’t be the last, but loved the tart, slightly sweet and hint of spice these wings provided.  Get out the napkins!

3 pounds chicken wings, drums and tips separated

1/2 tbsp sea salt flakes

MARINADE

  • 3/4 cup Thai sweet chili sauce
  • 3 tbsp brown sugar
  • 1/4 cup soy sauce
  • 4 tbsp rice wine vinegar
  • 3 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp minced or grated garlic
  • 1 tbsp minced or grated ginger
  • 1 tbsp minced lemongrass
  • 1 tbsp sesame oil

GARNISH

  • fresh cilantro, roughly chopped
  • sesame seeds
  • green onions, sliced

Mix all marinade ingredients together and pour half over chicken wings.  Allow to marinate for 30 minutes, up to overnight.  Put the rest of the marinade in a small saucepan and bring to a boil over medium heat.  Reduce by about half and set aside.

Preheat oven to 400

Lightly grease, or line a baking sheet with parchment paper.  Put wings on baking sheet in a single layer.

Roast for 20 minutes, then remove and toss in a bit of reduced marinade.  Sprinkle sesame seeds & sea salt over and roast for a further 20 minutes until shiny and crispy.

Garnish with cilantro, green onion and more sesame seeds.

Thai Grilled Chicken

Thai grilled chicken should be moist, flavourful, and make you want more …. this is it.

Thai Chicken

This chicken.  So moist and delicious.  The dipping sauce takes it over the top!

 

  • 2 lb / 1 kg chicken thigh fillets (skinless, boneless) 

 

  • Use whatever chicken you have, or prefer, this amount of marinade worked with 2 boneless chicken breasts, cut into pieces and pounded equal thickness.  I reserved some of the marinade and kept it to serve as a dipping sauce, it was incredible.
Marinade
  • 1 large lemongrass stalk , white part only very finely chopped (about 2 tbsp) If you live in an area like we do, fresh lemongrass is not always easy to come by, and in that case, I use 1 tbsp lemongrass powder)
  • 1 tbsp garlic , minced
  • 2 tbsp lime juice
  • 1 tsp chili flakes
  • 3 tbsp fish sauce
  • 1 tsp sesame oil
  • 1/4 cup chopped cilantro
  • 3 tbsp brown sugar or palm sugar
  • 1/2 cup coconut milk

Mix all marinade ingredients together, reserve 1/2 of it, and and add chicken to the rest.  Marinade overnight, or for at least an hour …. (I had an hour and it turned out really well!)

Serve the chicken with the reserved marinade.

Thai chicken

put all the marinade ingredients into the bowl of a food processor, and give it a good whiz ….

 

Grill chicken until just cooked through, and serve with dipping sauce.