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THAI CHICKEN SATAY WITH PEANUT SAUCE (BAKED OR GRILLED!)

Mesothelioma Law Firm

BAKED OR GRILLED THAI CHICKEN SATAY WITH PEANUT SAUCE IS ONE OF MY ABSOLUTE FAVORITE RECIPES WITH THE MOST ADDICTING PEANUT SAUCE EVER!  


I’ve included recipe instructions for baking or indoor/outdoor grilling so you can make this Thai Chicken Satay recipe year round – because you will want to make this Chicken Satay year round!  I am specifically posting this recipe RIGHT NOW, because these delectable chicken skewers makes a showstopping Christmas or New Year’s Eve holiday appetizer!


People often ask me what my favorite recipe is.  That is virtually an impossible question as it changes depending on my mood, and even then there are too many ties for “favorites.”

If I’m craving creamy and cheesy then it might be my Million Dollar Macaroni and Cheese (made for Thanksgiving, SO GOOD), if  I’m craving light and texture packed with the best dressing then Chipotle BBQ  Chicken Salad, if I’m craving sweet and zingy Chinese then General Tso’s Chicken, if  I’m craving sweet heat then Slow Cooker Honey Buffalo Meatballs, if I’m craving layered Thai spices then Panang Curry, if I’m craving light Italian, then 20 Minute Sun Dried Tomato Basil Shrimp Pasta, and if I’m craving comforting Mexican then Cheesy Taco Soup.  But really, I could go on and on and on…

But you know what I crave absolutely ALL the time?  even if I have already made it twice in one week to perfect the recipe –  This Thai Chicken Satay with Peanut Sauce!  There are many variations of chicken satay recipes, which in essence, means chicken marinated in spices, skewered and grilled, but to me, it is all about the Peanut Sauce, this peanut sauce.


I am absolutely obsessed with peanut sauce from my wraps to tacos to skillet chicken.   And even though I have shared many other recipes with peanut sauce, I find this straightforward easy recipe with just marinated chicken + peanut sauce every bit as delicious.  This Thai Chicken Satay with Peanut Sauce is so good, in fact, that I wanted it to be accessible year round, so these pics are of baked Chicken Satay.  I know baking might seem sacrilegious to some, but the chicken emerges incredibly juicy and ensures everyone, even those without an indoor grill, can taste the marinated spiced chicken and delectable, creamy, multi-dimensional peanut sauce at any time.

Baking is also super simple because you can place the skewered chicken in your oven and forget about them for 10 minutes instead of babysitting the grill.  But whether you bake or grill your easy Thai Chicken Satay, I know you are going love it!


This Thai Chicken Satay with Peanut Sauce comes together super quickly because once you stir together your mouthwatering concoction of soy sauce, brown sugar, lime juice, fish sauce, chili paste, ginger, garlic, basil, coriander and tumeric (drool!) your prep is almost done!  Part of the sauce becomes your marinade and the rest becomes the base of your Peanut Sauce.   Now, all you do is simmer the reserved Sauce for a minute while your chicken is either baking or grilling then whisk in some peanut butter – done!


I hope you ring in the New Year with this baked or grilled Thai Chicken Satay with its deep and rich creamy, savory, Peanut Sauce and continue to love it year round.  Merry Christmas and Happy New Year!


Thai Chicken Satay with Peanut Sauce (baked or grilled!)

BAKED OR GRILLED Thai Chicken Satay with Peanut Sauce will quickly become one of your absolute favorite recipes with the most addicting Peanut Sauce ever!  I've included instructions for baking or indoor/outdoor grilling so you can make this recipe year round - because you will want to make this recipe year round.
 Prep Time 30 minutes
 Cook Time 10 minutes
 Servings 6
 people, about 30 skewers

INGREDIENTS

  • 2 pounds chicken breasts sliced into 1/2-1" strips*
  • 2 tablespoons olive oil
  • 1/2 cup smooth peanut butter
  • 30-35 wooden 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 coriander powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric powder

BAKED OR GRILLED easy Thai Chicken Satay with Peanut Sauce is one of my absolute favorite recipes with the most addicting Peanut Sauce ever! I made this twice in one week and I still want more! It not only makes an amazing holiday appetizer but add some veggie and rice and you have a meal!


INSTRUCTIONS

Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove 1/4 cup to a freezer size bag and whisk in 2 tablespoons olive oil. 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 8-10 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).
GRILL: Grease an indoor or outdoor grill and heat to medium heat. Once hot, grill chicken approximately 4 minutes per side, or until chicken is cooked through (internal temp of 165 degrees F).
Add reserved Sauce to a small saucepan and bring to a boil. Simmer for 1 minute. Remove from heat then stir in 1/2 cup peanut butter until completely combined. If you prefer a thinner sauce, stir in water 1 tablespoon at a time. Taste and add additional chili sauce if desired for a spicier sauce.
Serve chicken warm with Peanut Sauce for an appetizer or also serve with rice/veggies for a main course.

RECIPE NOTES
*I find it easiest to cut each chicken breast in half horizontally to create chicken fillets, then slice into strips.

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