Easy Thai Satay Chicken

• •
  4 tbsp Coconut Milk, Full-Fat, Canned
• •
  1 tbsp Kecap manis (sweet soy sauce)
• •
  1 1 pinch salt
• •
  4 Chicken Thigh, Bone-In, Skin-On(772g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

• •
  2 tsp Peanut Oil, Refined
• •
  0.3 cup Peanut Butter, Smooth
• •
  1 tbsp Fish sauce
• •
  1 tbsp Brown Sugar, Light
• •
  1 tbsp Thai red curry paste
• •
  0.5 tbsp Tamarind Paste, Prepared
• •
  1 1 pinch salt
• •
  1 tsp Garlic
• •
  1 tbsp Lime Juice, Fresh
• •
  1 1 handful cilantro (to garnish)
• •
  3 3 lime wedges (to garnish)
• •
  1 Serrano Pepper(16g)

Instructions

1. 1Mix the coconut milk, peanut butter, brown sugar, Thai red curry paste, kecap manis, and fish sauce in a large shallow bowl until creamy. Add the chicken thighs and turn to coat completely. Marinate in the refrigerator for at least 10 minutes (up to 30 minutes if time allows).
2. 2Preheat your oven to 400°F.
3. 3Heat the peanut oil in an oven-safe skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear for 8–10 minutes until golden brown and fragrant. Flip and sear the other side for 8–10 minutes until browned.
4. 4Transfer the skillet to the oven and cook for 30 minutes until the internal temperature of the chicken reaches 165°F and juices run clear.
5. 5While the chicken finishes cooking, combine the second batch of coconut milk, peanut butter, fish sauce, kecap manis, brown sugar, Thai red curry paste, tamarind paste, and minced garlic in a saucepan over medium heat. Bring to a simmer and cook for 5–6 minutes, stirring occasionally, until thickened and well combined. Remove from heat, stir in the lime juice starting with 1 tablespoon and adjusting to taste, then add the sliced serrano pepper.
6. 6Remove the chicken from the oven and let rest for 5 minutes, then divide evenly into 4 airtight containers while hot. Pour the peanut sauce over each portion.
7. 7Allow to cool to room temperature, then seal the containers and refrigerate for up to 4 days. Reheat in a skillet over medium heat for 5–7 minutes until warmed through, or microwave in a covered container for 2–3 minutes.