Chicken Satay Bowl Recipe
Introduction
This Chicken Satay Bowl combines tender marinated chicken thighs with a rich, creamy peanut satay sauce for a flavorful and satisfying meal. Paired with jasmine rice and fresh salad, it’s a perfect balanced dish that’s easy to prepare and full of Thai-inspired goodness.
Ingredients
- 8 boneless skinless chicken thighs
- 1 tablespoon Thai red curry paste
- 1 tablespoon fish sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 7 oz (1 can) coconut milk, divided
- 2 tablespoons creamy peanut butter
- 2 tablespoons red Thai curry paste
- 1 tablespoon fish sauce
- 1 tablespoon honey
- Juice of ½ lime
- Jasmine rice, cooked (for serving)
- Green salad (for serving)
- Green onions and lime wedges (for garnish)
Instructions
- Step 1: In a bowl, combine the chicken thighs with 1 tablespoon of red curry paste, 1 tablespoon fish sauce, salt, black pepper, and 2 tablespoons of coconut milk. Mix well to coat the chicken evenly, then marinate for at least 30 minutes or up to overnight in the refrigerator.
- Step 2: To make the satay sauce, place the remaining coconut milk, peanut butter, 2 tablespoons red curry paste, 1 tablespoon fish sauce, honey, and lime juice in a small pot. Stir and simmer over low heat for about 5 minutes until the sauce is smooth and fragrant. Taste and adjust seasoning if needed.
- Step 3: Prepare jasmine rice and a fresh green salad to serve alongside the chicken.
- Step 4: Grill the marinated chicken thighs over medium-high heat for approximately 5 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Step 5: Assemble the bowls by placing a bed of jasmine rice, topped with grilled chicken and a side of green salad. Drizzle generously with the peanut satay sauce, then garnish with sliced green onions and lime wedges.
Tips & Variations
- For extra depth, add a splash of soy sauce or a pinch of chili flakes to the satay sauce.
- If you prefer a vegetarian version, substitute chicken with grilled tofu or tempeh.
- Marinating the chicken overnight enhances the flavors and tenderness.
- Use creamy peanut butter for a smoother sauce texture.
Storage
Store leftover chicken satay, sauce, and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in a microwave or skillet, and warm the sauce on the stovetop before serving to maintain its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but may cook faster and be less juicy than thighs. Adjust grilling time accordingly to avoid drying out.
Is this recipe spicy?
The dish has a mild to moderate spiciness due to the red curry paste. You can reduce the amount or choose a milder curry paste if you prefer less heat.
Print
Chicken Satay Bowl Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This Chicken Satay Bowl combines tender grilled chicken thighs marinated in Thai red curry paste with a rich, creamy peanut satay sauce made from coconut milk and peanut butter. Served over jasmine rice and fresh green salad, this dish delivers a perfect balance of savory, sweet, and tangy flavors with easy grilling for a satisfying dinner.
Ingredients
For the Chicken Marinade
- 8 chicken thighs (boneless, skinless)
- 1 tablespoon Thai red curry paste
- 1 tablespoon fish sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons coconut milk (from the can)
For the Satay Sauce
- 5 oz coconut milk (remaining from 1 can, 7 oz total minus 2 tbsp used in marinade)
- 2 tablespoons creamy peanut butter
- 2 tablespoons red Thai curry paste
- 1 tablespoon fish sauce
- 1 tablespoon honey
- Juice of ½ lime
To Serve
- Cooked jasmine rice, for serving
- Green salad, for serving
- Green onions, sliced, for garnish
- Lime wedges, for garnish
Instructions
- Marinate the chicken: In a large bowl, combine the chicken thighs with 1 tablespoon red curry paste, 1 tablespoon fish sauce, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons of coconut milk. Mix well to coat all the chicken pieces evenly. Cover and refrigerate to marinate for at least 30 minutes, or up to overnight for deeper flavor penetration.
- Make the satay sauce: In a small saucepan over medium heat, add the remaining 5 ounces of coconut milk, creamy peanut butter, 2 tablespoons of red Thai curry paste, 1 tablespoon fish sauce, 1 tablespoon honey, and juice of half a lime. Stir continuously and bring to a gentle simmer. Cook for about 5 minutes until the sauce is smooth, fragrant, and slightly thickened. Taste and adjust seasoning by adding more honey, fish sauce, or lime juice to balance sweetness, saltiness, or acidity.
- Prepare rice and salad: While the sauce simmers, cook jasmine rice according to package instructions until fluffy. Prepare a fresh green salad of choice to accompany the dish.
- Grill the chicken: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken thighs for about 5 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice grill marks.
- Assemble the bowls: Divide the cooked jasmine rice among four bowls. Slice the grilled chicken and arrange over the rice. Add a portion of the green salad on the side. Generously drizzle the warm peanut satay sauce over the chicken and rice. Garnish with sliced green onions and lime wedges for fresh brightness. Serve immediately.
Notes
- Marinate the chicken overnight for more intense flavor and tender meat.
- Adjust the amount of curry paste in the sauce for desired spiciness.
- Use a grill pan if a grill is not available for indoor cooking.
- Substitute chicken breasts if preferred, but adjust cooking time accordingly.
- Leftover satay sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Keywords: Chicken Satay, Thai Chicken Bowl, Peanut Satay Sauce, Grilled Chicken, Thai Red Curry, Coconut Milk Chicken, Easy Thai Dinner
