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This is such a delicious and easy baked Thai chicken satay recipe! It is perfect if you don’t have a grill. The chicken comes out moist and is super tasty withpeanut sauce drizzled on it.
Why baked and not grilled?
Frankly, it’s because we don’t have a grill. There! I said it. No grill in the Benoit household. When we lived in California we had a grill.But when we moved back to the East coast, that was one of the things that didn’t make it into the moving truck.
Years later, when we lived in Maine, my mom got a new gas grill and gave us her old one. It only lasted a few years before the poor thing fell apart in a pile of rust.
That was our last grill.
Helpful tips
- I use chicken tenders for this recipe, but sometimes I use cut up chicken thighs.
- To prepare the skewers for baking, soak them in water for at least an hour before skewering the chicken. The reason you do this is so the wood won’t burn.
- Use that hour to marinate the chicken as well.
- Don’t skip the fish sauce as it enhances the marinade. You can find the sauce in the Asian section of the grocery store.
- Marinate the chicken tenders for at least a half hour, but an hour is better.
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How to make Thai chicken satay
Step one
Gather the ingredients – chili powder, soy sauce, maple syrup, garlic paste, ginger paste, onion powder, lime and fish sauce.
Step two
Soak bamboo skewers in water for at least an hour before skewering the chicken. Also, trim the fat off the chicken and remove the tendon, if you’re using tenders. (A)
Step three
Place the chicken tenders in a gallon bag. In a small mixing bowl, add the marinade ingredients and whisk them together. Save 1/4 cup of the marinade aside to make the peanut sauce. Pour the rest of the marinade into the chicken-filled bag and seal it. Massage chicken and marinade together by gently squeezing the bag, then place the bag in the refrigerator for 30 minutes to an hour. (B)
Step four
Preheat the oven to 350 degrees Fahrenheit and line a jelly roll pan with foil.
Step five
Take each skewer and drive the wood through each chicken tender. Place each tenderon a foil lined jelly roll pan and bake the Thai chicken satay for 10 – 13 minutes, depending on the oven. My chicken took 13 minutes.
Step six
If you want to dip the chicken in peanut sauce, you can find the recipe here. I also usually serve this Thai chicken satay withcucumber salad or coleslaw.
Here is the chicken fresh out of the oven. Notice the delicious sauce in the background.
Let’s see some peanut sauce dribbled on top.
Let’s look at it from a little closer.
Let’s take a bite. Mmm, so moist and delicious.
I hope you enjoyed this Thai chicken satay recipe!
It is so good.
Please feel free to leave me a comment!
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can alsoFOLLOW MEonFACEBOOK,TWITTER,INSTAGRAMandPINTERESTto see more of my delicious food and delightful co*cktails!
Baked Thai Chicken Satay
You don’t need a grill to make this delicious Thai chicken satay!
5 from 17 votes
Print Pin Rate
Course: Chicken
Cuisine: Poultry
Keyword: Chicken satay, Thai chicken satay
Prep Time: 10 minutes minutes
Cook Time: 13 minutes minutes
Marinade time: 1 hour hour
Total Time: 1 hour hour 23 minutes minutes
Servings: 10 Skewers
Calories: 98kcal
Author: Elaine Benoit
Ingredients
Marinade
- 1/4 cup soy sauce
- 1/8 cup maple syrup
- 2 teaspoons lime juice freshly squeezed
- 1/4 teaspoon chili powder
- 1 teaspoon fish sauce
- 1/4 teaspoon ginger paste (equivalent of 1/8 teaspoon ginger powder)
- 1/4 teaspoon garlic paste (equivalent of 1/2 – 1 clove of garlic, crushed)
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
Meat
- 1 pound chicken tenders
Addons
- peanut sauce
Instructions
In a mixing bowl, add all the marinade ingredients and whisk them together. If you are going to make the peanut sauce, set aside 1/4 cup of marinade.
1/4 cup soy sauce, 1/8 cup maple syrup, 2 teaspoons lime juice, 1/4 teaspoon chili powder, 1 teaspoon fish sauce, 1/4 teaspoon ginger paste, 1/4 teaspoon garlic paste, 1/4 teaspoon onion powder, 1/4 teaspoon cumin, 1/4 teaspoon coriander
Clean the chicken tenders and place them in a gallon plastic bag.
1 pound chicken tenders
Add the marinade to the bag and seal it.
Massage the ingredients by gently squeezing them together through the bag.
Place the bag in the fridge for at least a half hour, but an hour is even better.
While the chicken is being marinated, soak the skewers for an hour.
Preheat the oven to 350 F.
5 minutes before the oven is ready, I skewer the chicken tenders and place them on a foil lined jelly roll pan.
Bake them for 10 – 15 minutes.
Grab skewer and dip chicken in peanut sauce and take a bite of the chicken.
peanut sauce
Smile
Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!
Notes
Nutrition information doesn’t include the peanut sauce.
Tips for making Thai Chicken Satay:
- I use chicken tenders for this recipe, but sometimes I use cut up chicken thighs.
- To prepare the skewers for baking, soak them in water for at least an hour before skewering the chicken. The reason you do this is so the wood won’t burn.
- Use that hour to marinate the chicken as well.
- Don’t skip the fish sauce as it enhances the marinade. You can find the sauce in the Asian section of the grocery store.
- Marinate the chicken tenders for at least a half hour, but an hour is better.
Nutrition
Serving: 2skewers | Calories: 98kcal | Carbohydrates: 6g | Protein: 10g | Fat: 2g | Cholesterol: 29mg | Sodium: 592mg | Potassium: 189mg | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 0.8mg | Calcium: 8mg | Iron: 0.3mg
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Originally published April, 2017.
Elaine Benoit
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted co*cktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.