This is such a delicious baked chicken satay recipe!
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.
Then, 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 part in a pile of rust.
That was our last grill.
Not because we didn’t want to replace it. Well, maybe Christopher didn’t. You’ll have to ask him. But anyway, the place we live in now can’t accommodate one.
I’ve stated that hubby and I have been sort of nomads. We’ve moved numerous times. Fourteen times since we were married.
I bring that up because when we were looking for a place to land in Massachusetts, we came upon this two family house. We have the second and third floors of a gorgeous old home.
Part of its appeal is that it reminds us of the houses we grew up in.
I bring up the nomad comment because our landlords, who live downstairs, have only moved 2 – 3 times in their lifetimes. And they’ve been in this house for over 45 years.
Egads. I just can’t imagine it!
How many times have you moved? Inquiring minds would like to know. Leave me a comment to tell me.
On to the Baked Chicken Satay recipe
I’m going to start with the marinade because the chicken needs to marinate anywhere between 30 minutes to an hour. You can marinate it longer but if you don’t have the time, at least marinate it for 30 minutes.
Grab that mixing bowl
I add 1/4 cup of soy sauce, 1/8 cup maple syrup, 2 teaspoons lime juice, 1 teaspoon fish sauce, 1/4 teaspoon chili powder, 1/4 teaspoon garlic paste, 1/4 teaspoon ginger paste, 1/4 teaspoon onion powder, 1/4 teaspoon cumin and 1/4 teaspoon coriander.
I take my whisk and combine all the ingredients. I set aside 1/4 cup of the marinade because I need to make peanut sauce for dipping the chicken.
Time to deal with the chicken.
When you use wooden skewers, you need to soak the skewers for an hour. So that works well if you marinate the chicken during that hour.
While the skewers are soaking, I put the chicken in a gallon bag and pour the marinade over it.
I put the bag o’ chicken in the refrigerator.
Before the hour is up, I preheat the oven to 350 degrees Fahrenheit.
While it’s heating up, I skewer the chicken and place each tender on a foil lined jelly roll pan. I didn’t take a photo of the chicken on the pan because we’ve all seen enough raw chicken photos, haven’t we?
I bake the chicken for 10 – 15 minutes. My chicken took 15 minutes.
Here’s the chicken satay on a big plate together. And I may have dribbled some peanut sauce over the chicken satay. Also in the background is a delicious cucumber salad. Recipe to come, keep your eyes peeled.
Next, I plate two skewers of chicken satay.
Time to dig in! And don’t think I ate only two skewers of these delicious baked chicken satay! You know me better than that!
I hope you enjoyed this recipe!
It is so good.
Please feel free to Pin any photo to Pinterest, Yum the recipe to Yummly and leave me a comment!Print
Simple Baked Chicken Satay
This easy and satisfying chicken satay is so delicious!
- Prep Time: 1 hour 5 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 Skewers of Chicken
- Category: Chicken
- 1/4 cup soy sauce
- 1/8 cup maple syrup
- 2 teaspoons fresh lime juice
- 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 cloves of garlic, crushed)
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1 pound of chicken tenders
- Wooden skewers, soaked for an hour
- Peanut sauce
- Cucumber salad
- In a mixing bowl, I add all the marinade ingredients and whisk them together
- Clean the chicken tenders and place them in a gallon plastic bag
- Add the marinade and place in the fridge for at least a half hour, but an hour is even better
- While the chicken is being marinated, soak the skewers
- 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
- Place the chicken satay on a platter for presentation
- Grab skewer
- Dip chicken in peanut sauce and take a bite of the chicken
- Serving Size: 2 tenders
- Calories: 269