Thai Chili Beer Chicken in Spicy Peanut Satay Sauce

Thai Chili Beer Chicken in Spicy Peanut Satay Sauce

This is 100% because I’m clumsy. You’d think that an actual grown-up human person would be able to eat chicken off stabby things, I mean SKEWERS, without actually stabbing themselves. But you would be wrong. I have several stabby thing related injuries and I’m trying not to add to this list while in the midst of a global pandemic. 

Normal people would just avoid eating things off tiny swords, but I have instead modified dishes that involve swords like utensils to remove them from the equation. Because I need to not joust with my face right now. 

If you don’t have the issues with inept fine motor skills that I do, I hope you still like this dish. It’s all the good stuff about chicken satay without the risk of injury, however low that might be in your house. it’s low-risk chicken and I really just need that right now. 

Print Recipe
5 from 1 vote

Thai Chili Beer Chicken in Spicy Peanut Satay Sauce

Servings: 4 servings

Ingredients

For The Chicken Marinade:

  • 1 cup beer pale ale, IPA, pilsner
  • 1 tablespoon chili powder
  • 2 tablespoons soy sauce
  • 1 teaspoon red curry paste
  • 2 lbs chicken thighs boneless, skinless
  • 1 teaspoons salt
  • 1 tablespoon sesame oil or olive oil

For the Peanut Sauce:

  • 1 (13.5oz) can coconut milk
  • ¼ cup (64g) creamy peanut butter
  • 1 tablespoon (14g) fish sauce
  • 1 tablespoon (14g) soy sauce
  • 2 tablespoon (25g) brown sugar
  • 2 tablespoon (32g) Thai red curry paste
  • 1 tablespoon (14g) rice vinegar
  • 1 tablespoon (14g) sriracha (plus additional to taste)
  • 2 large cloves garlic grated with a Microplane
  • 2 tablespoons beer pale ale, IPA, pilsner
  • 3 tablespoon lime juice
  • 1 red chili thinly sliced
  • ¼ cup cilantro chopped
  • Rice for serving

Instructions

  • Add beer, chili powder, soy sauce, and curry paste to a large Ziploc bag or a resealable container.
  • Sprinkle the chicken on all sides with salt, add them to the marinade. Seal and refrigerate for one hour and up to 12.
  • Remove from the marinade, pat dry.
  • Heat the oil in a large cast-iron skillet until thin and shimmery, add the chicken, searing on both sides until cooked through.
  • While the chicken cooks, make the sauce.
  • Add the coconut milk, peanut butter, fish sauce, soy sauce, brown sugar, curry paste, vinegar, sriracha, garlic, and beer to a pot over medium-high heat. Cook until slightly thickened, about 8 minutes. Remove from heat, stir in the lime juice.
  • Pour the sauce over the chicken, allow to simmer for about a minute, then remove from heat.
  • Sprinkle with chilies and cilantro.
  • Serve with rice.

One thought on “Thai Chili Beer Chicken in Spicy Peanut Satay Sauce

  1. Made this last weekend, it was delicious, probably the yummiest thing I have ever made. Will definitely be making again

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