Name: Thai Barbecue Chicken with Peanut Sauce
Total time: 15 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 lb Boneless chicken thighs, sliced into strips or cubes; Neutral Oil, for cooking; 2 cloves Garlic, minced or grated; 1 tsp Fresh ginger, finely grated; 1 tsp Coriander, ground; 1/2 tsp Cumin, ground; 1/4 tsp Tumeric, ground; 1/2 tsp Paprika, or mild chili powder; Salt, pinch of kosher salt; Fresh basil, thinly sliced, optional; 2 tbsp Peanut butter; 1 tbsp Soy Sauce; 1 tbsp Brown sugar, or palm sugar; 1 tbsp Lime juice, fresh

One pan. 15 minutes. 50 exclusive recipes.Get the cookbook for $19 →

Thai BBQ Chicken with Peanut Sauce — Easy 15-Minute Thai Recipe | Chef Fatty

Some product links are Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you.

0Total: 15 min

The story

Thai satay is famously a grilled skewer with peanut dipping sauce, and most home versions of it either use a jarred curry paste (fine but muted) or skip the curry paste entirely (bland). This recipe makes a fresh satay-style curry paste in the bowl with the chicken, which takes under 5 minutes and delivers a flavor that no jarred product can match.

The paste is a mix of fresh aromatics and ground spices: minced garlic, grated ginger, ground coriander, ground cumin, turmeric, paprika, salt, and oil. Coriander and cumin form the earthy backbone. Turmeric adds the yellow color and a warm, peppery note. Paprika brings mild chili and a touch of sweetness. Garlic and ginger are the fresh top notes that jarred pastes lose within days of opening.

The chicken marinates in this paste directly, no separate marinating bowl. Toss thinly sliced thigh with the paste until every piece is coated yellow-orange. Five minutes is enough for thin strips, up to 24 hours for deeper flavor if you have time.

Cook over medium-high heat in a skillet. Not screaming high. The paste contains a lot of ground spices, and too-hot heat will burn them before the chicken cooks through. Medium-high gives you a good sear while letting the spices bloom rather than char.

The peanut dipping sauce is built separately. Peanut butter, soy, brown sugar or palm sugar, fresh lime juice. That's it. Four ingredients, whisked smooth, maybe a splash of water to loosen. Coconut milk can be added for richness if you have it, but the base four-ingredient version is surprisingly complete.

The key plating rule: keep the peanut sauce on the side, not poured over the chicken. Pouring the sauce on top softens the aromatic crust the spice paste created during searing. Dipping preserves both the crust and the sauce's fresh character. Optional Thai basil chiffonade on top adds a fresh aromatic layer.

Method

Make the Satay Curry Paste

01
Combine garlic, ginger, coriander, cumin, turmeric, paprika, salt, oil, and sliced chicken in a small bowl.
02
Toss until the chicken is evenly coated.

Cook the Chicken

03
Heat a large skillet over medium-high heat.
04
Add the chicken to the hot pan in an even layer.
05
Cook until well seared on the first side before turning.
06
Continue cooking until the chicken is fully cooked through and lightly caramelized.

Prepare the Peanut Dipping Sauce

07
In a bowl, combine peanut butter, soy sauce, sugar, and lime juice.
08
Stir until smooth and well combined.

Serve

09
Transfer the chicken to a serving plate.
10
Serve hot with the peanut dipping sauce on the side.
11
Optional: Toss sliced basil leaves with the chicken just before serving.

Chef's note

The chicken can be marinated in the satay curry paste for up to 24 hours for deeper flavor.
Cook over medium-high heat to sear without burning the spices.
Keeping the peanut sauce separate preserves the aromatic crust.