Baked Thai Chicken Satay

You don't need a grill to make this delicious Thai chicken satay!

Course Chicken

Cuisine Poultry

Keyword Chicken satay, Thai chicken satay

Prep Time 10

Cook Time 13

Marinade time 1

Total Time 1 23

Servings Skewers

Calories 98kcal

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

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.