Thai Chicken Satay - Simple Baked Recipe - Dishes Delish (2024)

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!

Originally published April, 2017.