Thai Chicken Satay with Peanut Sauce (baked or grilled)

Thai Chicken Satay

Thai Chicken Satay with Peanut Sauce (baked or grilled)

INGREDIENTS:

  • 2 pounds chicken breasts sliced into 1/2-1″ strips*
  • 2 tablespoons olive oil
  • 1/2 cup smooth peanut butter
  • 30-35 wooden skewers
  • Marinade/Sauce
  • 1/4 cup low sodium soy sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon chili paste (like Sambal Oelek)
  • 1 1/2 tablespoons lime juice
  • 1 1/2 tablespoons fish sauce
  • 1 teaspoon dried basil
  • 1 teaspoon coriander powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric powder

BAKED OR GRILLED easy Thai Chicken Satay with Peanut Sauce is one of my absolute favorite recipes with the most addicting Peanut Sauce ever! I made this twice in one week and I still want more! It not only makes an amazing holiday appetizer but adds some veggie and rice and you have a meal!

INSTRUCTIONS:

  1. Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove 1/4 cup to a freezer size bag and whisk in 2 tablespoons olive oil.
  2. Add chicken and toss to evenly coat. Marinate in the refrigerator for 6 hours up to overnight. Refrigerate remaining marinade/sauce separately – this will become the base of your Peanut Sauce.
  3. When ready to cook, soak wooden skewers in water for at least 30 minutes. Meanwhile, remove chicken from the refrigerator to bring to room temperature. Thread chicken onto skewers and lightly dab excess marinade off with paper towels.
  4. OVEN: Preheat oven to 350 degrees F. Line two baking sheets with foil and lightly spray with nonstick cooking spray. Evenly divide chicken between baking sheets. Bake 8-10 minutes OR until chicken is cooked through being careful not to overcook or chicken will not be as tender (internal temp of 165 degrees F).
  5. GRILL: Grease an indoor or outdoor grill and heat to medium heat. Once hot, grill chicken approximately 4 minutes per side, or until chicken is cooked through (internal temp of 165 degrees F).
  6. Add reserved sauce to a small saucepan and bring to a boil. Simmer for 1 minute. Remove from heat then stir in 1/2 cup peanut butter until completely combined. If you prefer a thinner sauce, stir in water 1 tablespoon at a time. Taste and add additional chili sauce if desired for a spicier sauce.
  7. Serve chicken warm with Peanut Sauce for an appetizer or also serve with rice/veggies for the main course.

ENJOY!

What do you think?

42.4k Points
Upvote Downvote
Macaroni and Cheese Recipe

Macaroni and Cheese Recipe

Teriyaki Chicken Skewers

Teriyaki Chicken Skewers