Chicken Appetizers

Chicken Satay with Peanut sauce

by Spoorthy
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This recipe of chicken satay is grilled in the oven but works perfectly for outdoor grills. The marinade of the chicken gives all the excellent flavors from spices. The peanut dipping sauce is a perfect combination to take this dish to the next level.

The ingredients seem elaborate, but most ingredients are commonly available things in the pantry. There have been times where I have missed a few but tastes so good.

Chicken tenders work best for this recipe. Chicken is grilled to perfect strips of juicy, tender meat on the inside and crispier on the outside. Traditionally, chicken satay is served as an appetizer but can serve as a main meal to the family.

Chicken Satay makes a perfect dish to take to the potlucks or for parties. This dish can be addicting to all the guests with the homemade peanut dipping sauce.

This recipe does not use store-bought curry paste. I do not feel the freshness in that method with every bite. I hope you enjoy this recipe as much as I do.
I have used reusable steel skewers here but if you happen to use bamboo skewers, make sure to soak the bamboo skewers in water for at least 30 to 40 minutes. This soaking method will make the skewers not burn in the oven.

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CHICKEN SATAY

Chicken Satay with Peanut sauce

  • Author: Spoorthy
  • Total Time: 1 hour
  • Yield: 10 servings
Print Recipe

Description

This recipe of chicken satay is grilled in the oven but works perfectly for outdoor grills. The marinade of the chicken gives all the excellent flavors from spices. The peanut dipping sauce is a perfect combination to take this dish to the next level.

Ingredients

Chicken- 1 lb (boneless)

Salt- 3/4 tsp

Black Pepper- 1/2 tsp

Red Chili Powder- 1/2 tsp

Cumin Powder- 1 tsp

Coriander Powder- 1 tsp

Galangal/Ginger- 1 Tbsp

Garlic- 1 tsp (powder)

Lemon Grass- 1 Tbsp

Turmeric Powder- 1/2 tsp

Fish Sauce- 1 tsp

Lemon Juice- 1 1/2 Tbsp

Coconut Milk- 2 Tbsp

Brown Sugar- 1 Tbsp

Soy Sauce- 2 Tbsp

Peanut Butter Dipping Sauce:

Peanut Butter- 3/4 cup

Coconut Milk- 3/4 cup + 1/4 cup

Salt- 1/4 tsp

Black Pepper- 1/4 tsp

Red Chili Flakes- 1/2 tsp

Ginger- 1 Tbsp

Garlic Powder- 1/2 tsp

Honey- 2 Tbsp

Soy Sauce- 1 Tbsp

Sesame Oil- 1 Tbsp + 1 Tbsp to grill

Instructions

1. Take 1 lb of boneless skinless chicken tenders. Add 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp red chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 Tbsp Galangal or ginger, 1 tsp garlic powder, 1 Tbsp lemongrass, 1/2 tsp turmeric powder, 1 tsp fish sauce, 1 1/2 Tbsp lemon juice, 2 Tbsp coconut milk, 1 Tbsp brown sugar, and 2 Tbsp soy sauce. Mix everything well. 

2. Cover and marinate the chicken for 1 hour. 

3. To make peanut butter dipping sauce, take /34 cups of peanut butter in a bowl. Add 3/4 cup of coconut milk to it and mix well. 

4. Add 1/4 tsp of salt, 1/4 tsp of black pepper, 1/2 tsp of red chili flakes, 1 Tbsp of grated ginger, 1/2 tsp of garlic powder, 2 Tbsp of honey, 1 Tbsp of soy sauce, 1 Tbsp of sesame oil, and mix well. 

5. Add 1/4 cup more of coconut milk to bring the sauce to the right consistency. 

6. Thread the chicken onto the skewers and place it on a baking tray. 

7. Brush the chicken pieces with sesame oil and bake @ 425 F for 40 minutes. 

8. Heat a griddle and add 1 Tbsp of oil. Toss the baked chicken on the griddle by flipping it on both sides. This extra step makes the chicken crispier on the outside.

9. Add 1 Tbsp of basil leaves and flip the chicken pieces a few times.

10. Serve with the peanut dipping sauce.

Notes

Marinating the chicken helps with absorbing the seasonings and making the meat more tender. Marinate in the refrigerator for a longer duration if possible.

Tamari is a good substitute for soy sauce. Even though both sauces are similar in color and flavor, There are several differences between the two. Both soy sauce and tamari are byproducts of fermented soybeans, though the main difference between the two is the presence of wheat. Tamari has no gluten and is a good option for gluten-free.

While preparing the peanut butter dipping sauce, adjust the coconut milk to the right consistency. Adding coconut milk a little at a time is recommended to avoid the dipping sauce being too runny.

This recipe works well for grilling the chicken in outdoor grills. However, this recipe is baked to fit into Minnesota’s winter’s cravings for grilled meat.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Chicken Dishes
  • Method: Cook/bake
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 slice with 1/4 cup dipping sauce
  • Calories: 203 Kcal
  • Sugar: 10.14 g
  • Sodium: 684 mg
  • Fat: 12.02 g
  • Saturated Fat: 5.785 g
  • Unsaturated Fat: 2.462 g
  • Trans Fat: 0.017 g
  • Carbohydrates: 12.96 g
  • Fiber: 1.2 g
  • Protein: 11.63 g
  • Cholesterol: 29 mg

Keywords: Chicken Satay, Thai chicken, Chicken appetizer, Chicken Satay with peanut sauce, grilled chicken with peanut sauce, baked chicken, Thai chicken recipe

 Take 1 lb of boneless skinless chicken tenders. Add 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp red chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 Tbsp Galangal or ginger, 1 tsp garlic powder, 1 Tbsp lemongrass, 1/2 tsp turmeric powder, 1 tsp fish sauce, 1 1/2 Tbsp lemon juice, 2 Tbsp coconut milk, 1 Tbsp brown sugar, and 2 Tbsp soy sauce. Mix everything well. 
Cover and marinate the chicken for 1 hour. 
To make peanut butter dipping sauce, take /34 cups of peanut butter in a bowl. Add 3/4 cup of coconut milk to it and mix well. 
Add 1/4 tsp of salt, 1/4 tsp of black pepper, 1/2 tsp of red chili flakes, 1 Tbsp of grated ginger, 1/2 tsp of garlic powder, 2 Tbsp of honey, 1 Tbsp of soy sauce, 1 Tbsp of sesame oil, and mix well. 
Add 1/4 cup more of coconut milk to bring the sauce to the right consistency. 
Thread the chicken onto the skewers and place it on a baking tray. 
Brush the chicken pieces with sesame oil and bake @ 425 F for 40 minutes. 
Heat a griddle and add 1 Tbsp of oil. Toss the baked chicken on the griddle by flipping it on both sides. This extra step makes the chicken crispier on the outside.
Add 1 Tbsp of basil leaves and flip the chicken pieces a few times.
Serve with the peanut dipping sauce.