Discover the ultimate Baked Chicken Satay recipe! Juicy, marinated chicken skewers are baked to perfection in the oven and served with a spicy, creamy peanut sauce. They are amazing served as an appetizer or as the main course!
📍Indonesia
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❤️ Why You'll Love This Recipe
- Bursting with Flavor: The combination of marinated chicken and rich peanut sauce creates the most amazing blend of sweet, savory, and spicy flavors that will leave your taste buds dancing.
- Versatile Dish: Whether you're serving it as an appetizer, main course, or party snack, Chicken Satay is great for any occasion. It's easy to prepare, and it always impresses everyone who tries it!
- Healthy and Satisfying: Made with lean chicken breast and packed with protein, this dish is not only delicious but also a healthy choice that will keep you satisfied.
Are you ready to take your taste buds on a trip to the bustling streets of Indonesia? You're in for a treat with this Chicken Satay recipe! Imagine juicy chicken skewers, marinated in a mouthwatering blend of spices, and then cooked in the oven, and served with the most irresistible spicy peanut sauce.
I think these chicken skewers would be fun for serving at a summer barbecue, as an appetizer at a party, or just when you're craving something different for a weeknight dinner. However you decide to enjoy it, this dish is seriously a winner! Trust me, once you try it, I can guarantee you'll want to make it again and again. So, grab your ingredients, and let's get started!
🥘 Ingredients
- chicken thighs: Chicken breasts can also be used, but I prefer chicken thighs due to their flavor and juiciness and ability to hold up well for marinades.
- low-sodium soy sauce: I used a low-sodium soy sauce in this recipe; using regular soy sauce may make it too salty, so use caution.
- brown sugar
- garlic cloves
- ground cumin
- ground coriander
- ground ginger
- fish sauce: Fish sauce is a key ingredient in Southeastern Asian cooking. It's important for adding umami or savory flavor. Don't skip it!
- chopped peanuts
*Make sure to scroll to the bottom of this post for the recipe card, which includes the full list of ingredients and quantities.
🔪 Instructions
- Whisk together the marinade ingredients in a medium bowl.
2. Pour marinade into a gallon-sized freezer bag and add chicken thigh pieces.
3. Marinate chicken in the refrigerator for at least 30 minutes and up to 24 hours.
4. Preheat the oven to 350F. Bake 15-20 minutes or until the chicken is cooked through.
5. Serve warm with spicy peanut sauce!
Pro Tip: If using wooden skewers, soak them in water for 20-30 minutes beforehand to prevent them from burning in the oven.
🍗 Variations
- Vegetarian: Swap the chicken for tofu, tempeh, and/or vegetables like mushrooms, bell peppers, and zucchini. Marinate and bake them just like you would with the chicken.
- Meat Lover: Any meat can be used in place of the chicken. Pork, shrimp, or beef would go great in this recipe!
- Spicy: Add some extra heat to your marinade and peanut sauce by adding chili paste, sriracha, or crushed red pepper flakes.
- Sweet and Tangy: Add a little bit of honey or brown sugar into the marinade to give it a hint of sweetness, and balance it with a bit of rice vinegar or lime juice for a tangy kick.
🧂 Serving Ideas
Chicken Satay is so good simply served as skewers. But these are some great ideas if you want to repurpose the leftovers into a new meal!
- Satay Salad: Chop the leftover chicken satay and toss it with mixed greens, cucumbers, carrots, and a light peanut or sesame dressing for a refreshing salad.
- Satay Wraps: Use the leftover chicken to make wraps with lettuce, shredded cabbage, julienned carrots, and a drizzle of peanut sauce.
- Satay Fried Rice: Dice the leftover chicken and stir-fry it with cooked rice, vegetables, and a bit of soy sauce for a quick and tasty fried rice dish.
- Satay Noodle Bowl: Add the leftover chicken to a bowl of rice noodles or soba noodles, along with fresh veggies and a flavorful broth or dressing.
- Satay Pizza: Use the leftover chicken as a pizza topping. Spread a thin layer of peanut sauce on the dough, add the chicken, and top with shredded mozzarella and veggies like bell peppers and onions.
🍴Storage and Reheating
Refrigerator: Leftover chicken satay can be stored in the refrigerator for 3 to 4 days.
Reheating: When ready to eat, reheat the leftover chicken satay thoroughly until it reaches an internal temperature of 165°F (74°C). This can be done in a microwave, oven, or on the stovetop.
Avoid Freezing: While you can technically freeze cooked chicken satay, the texture of the meat and the peanut sauce may change upon thawing, becoming less appetizing. For the best taste and texture, it's best to consume it within a few days of cooking.
🌟 Recipe Tips
- For the most flavorful baked chicken satay, marinate the chicken for at least 30 minutes, but ideally 2-4 hours, or a maximum of 24 hours in the refrigerator.
- If using wooden skewers, soak them in water for 20-30 minutes beforehand to prevent them from burning in the oven.
- Place the skewers on a baking rack set on a baking sheet lined with foil or parchment paper. This allows the air to circulate around the chicken, helping it cook more evenly.
- For a crispier exterior, you can broil the chicken skewers for the last 2-3 minutes of cooking. Keep a close eye on them to prevent them from burning!
💭 FAQs
Yes, grilling is a great way to cook Chicken Satay. Preheat your grill to medium-high heat and cook the skewers for about 4-5 minutes per side, or until they are fully cooked.
More Appetizer Recipes
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📋 Recipe
Baked Chicken Satay
Equipment
Ingredients
- 1.5 lb chicken thighs cut into bite-sized pieces
- ¼ cup low-sodium soy sauce
- ¼ cup brown sugar
- 3 garlic cloves
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon ginger
- 1 tablespoon fish sauce
- 2 tablespoon chopped peanuts
Instructions
- 1. Mix together all of the marinade ingredients in a medium bowl. Transfer to a gallon-sized freezer bag.
- 2. Add the cut-up chicken pieces to the freezer bag. Refrigerate for at least 30 minutes or up to 24 hours.
- 3. When ready to cook, soak the wooden skewers in water (at least 30 minutes) to prevent them from burning in the oven.
- 4. Preheat the oven to 350F. Place a cooling rack on a baking sheet lined with aluminum foil or parchment paper. Lightly spray with nonstick cooking spray. Set aside.
- 5. Thread the chicken pieces onto the wet skewers. You don't need to dry the skewers before using them.
- 6. Place the threaded skewers on the prepared baking sheet.
- 7. Bake 15-20 minutes or until the chicken is cooked through and has reached an internal temperature of 165F.
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