Thai Chicken Satay | Baked and Simple
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 with peanut 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.
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Step five
Take each skewer and drive the wood through each chicken tender. Place each tender on 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 with cucumber 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!
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Baked Thai Chicken Satay
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
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
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See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- 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
Originally published April, 2017.
Such a delicious recipe! Absolutely love it!
Thanks so much dear Patty!
Peanut sauce is my FAVORITE. I could drink it by the glassful if given the opportunity. I love chicken satay, it’s the perfect vehicle for my fave sauce.
I could drink it too and hubby doesn’t think I see him sneaking spoonfuls but I do, even when I’m in the other room. I just know!!
Love it! I order chicken satay often when I get takeout and this helps me be a bit more budget-conscious! It’s so good.
Thank you, Rebecca!!
I love chicken satay. Great recipe!
Me too, Christopher!
These chicken satay skewers were so good! I love the marinade that goes on these and the peanut sauce for drizzling too.
Thanks so much Sharon! They are very yummy, especially with the peanut sauce! 🙂
I made these for dinner last night and everyone loved them! Thanks for sharing!
How fun! Thanks Tayler. I’m glad you enjoyed them. Thank you for your comment!
This is the one thing my whole family orders when we’re out at our favorite Thai restaurant. We all LOVE it, and making it at home was so fun. And I could drink the peanut sauce. It was very delicious!
Thanks Valentina! I have a hard time NOT spooning the peanut sauce directly in my mouth! Hubby and I order satay out as well, we love it!
I think your chicken satay recipe is such a comfort food meal! I love the marinade and satay sauce and could happily eat it every week.
Me too, Corina! Thank you for your comment!
This is so perfect for me as I don’t have a grill. The kids and I had such a great time making this and eating it. 🙂
Thanks, Cathleen!
Chicken satay is one of my favorite dishes, and this recipe was delicious! Have you ever tried using lime leaf in your sauce ?
Thanks so much Analida. And no, I’ve never even considered using lime leaf. Now I simply MUST!
I rarely buy chicken tenders because I don’t have good recipes for them…. I love your this chicken satay and especially your marinade! Plus, peanut butter sauce is the winner!!!
I rarely buy them too Veronika. Thanks for your comment! And peanut butter sauce is my favorite!
I’ve always been a big fan of chicken satay and since I’m without a grill I tried your recipe and it was fantastic!
Thanks Kathryn! Perfect for grill-less peeps like us!! I’m glad you enjoyed it!
Elaine, I made this last night and it was so good.! I can’t wait to make it again and I’m drooling over the peanut sauce! Yum.
Hehe! Thanks, Leslie! I crave chicken satay at least once a month!
Love a delicious and simple chicken recipe! And really appreciate the easy to follow steps. Thanks so much for sharing :).
Thanks so much, Daniela!
I looove chicken satay. Satay and peanut sauce is the best thing in the world to eat. Love this simple and baked version of satay. It was so good!
Thank you, Jo! I appreciate it.
Oh my goodness this was amazing! I’m having friends over for a party and am going to make them again and serve them as an appetizer!
Thank you, Aleta.