Oven-Baked Chicken Satay

Inspired by: https://carlsbadcravings.com/thai-chicken-satay-with-peanut-sauce-recipe/

Ingredients:

• 2 pounds chicken breasts or thighs*sliced into 1 1/2″ wide strips by 3-5″ long

• 3 tablespoons olive oil

• 1/4 cup coconut milk plus more as needed (may sub water)

• 1/3-1/2 cup smooth peanut butter

• 5-10 skewers

MARINADE/SAUCE

• 1/4 cup low sodium soy sauce

• 1/4 cup packed brown sugar

• 1 tablespoon chili paste (like Sambal Oelek)

• 1 1/2 tablespoons lime juice

• 1 1/2 tablespoons fish sauce

• 1 teaspoon dried basil

• 1 teaspoon ground coriander

• 1/2 teaspoon ground ginger

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ground turmeric

You can can make the Peanut Sauce spicier, sweeter, more savory, tangier, less tangy, etc. Here’s how:

• For sweeter: Add more brown sugar

• For saltier: Add more fish sauce or soy sauce

• For tangier: Add more lime juice

• For spicier: Add chili sauce

• For thinner: Add coconut milk or water

• For thicker: Add a cornstarch slurry

TO BAKE CHICKEN SATAY:

• Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove ⅓ cup to a freezer size bag and whisk in 3 tablespoons olive oil (for the marinade). Add chicken and toss to evenly coat. Marinate in the refrigerator 6 hours up to overnight. Refrigerate remaining marinade/sauce separately – this will become the base of your Peanut Sauce.

• When ready to cook, soak wooden skewers in water for at least 30 minutes. Meanwhile, remove chicken from refrigerator to bring to room temperature. Thread chicken onto skewers and lightly dab excess marinade off with paper towels.

• OVEN: Preheat oven to 350 degrees F. Line two baking sheets with foil and lightly spray with nonstick cooking spray. Evenly divide chicken between baking sheets. Bake 15-20 minutes OR until chicken is cooked through being careful not to overcook or chicken will not be as tender (internal temp of 165 degrees F).

• Add reserved Sauce to a small saucepan along with ¼ cup coconut milk OR 3 tablespoons water. Bring to a boil then simmer for 1 minute. Remove from heat then stir in ⅓ cup peanut butter until completely combined then add additional peanut butter if desired for a thicker/more nutty sauce OR water or coconut milk 1 tablespoon at a time for a thinner sauce. Taste and add additional chili sauce if desired for a spicier sauce. (Or use peanut sauce from the store like I do in the video!)

• Serve chicken warm with Peanut Sauce for an appetizer or also serve with rice/veggies for a main course.

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