Description
This Thai Chicken Satay recipe features tender chicken marinated in a flavorful blend of garlic, ginger, lime, chili, soy sauce, and peanut butter, then baked to perfection. Served with a creamy peanut sauce and fresh cilantro, this dish offers a vibrant, satisfying meal that’s easy to prepare and perfect for a family dinner or entertaining guests.
Ingredients
Chicken and Marinade
- Nonstick spray
- 2 large chicken breasts, cut into 1-inch pieces (2 lbs / 907g)
- 1 garlic clove, minced
- 1 inch fresh ginger, minced
- ½ fresh lime, juiced
- ½ Tbsp chili garlic sauce
- 2 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 tsp toasted sesame oil
- 2 Tbsp vegetable oil
Peanut Sauce
- ½ cup natural peanut butter
- 3 Tbsp hot water
- ½ bunch fresh cilantro, roughly chopped (reserve a handful for topping)
Instructions
- Prep: Gather and prepare all ingredients. Spray an 8×10 casserole dish with nonstick spray and set aside.
- Whisk: In a medium bowl, combine the minced garlic, ginger, lime juice, chili garlic sauce, soy sauce, brown sugar, toasted sesame oil, and vegetable oil. Whisk to combine thoroughly.
- Stir: Add the natural peanut butter and hot water to the mixture. Whisk again until the sauce is smooth. Roughly chop the cilantro, reserving a handful for garnish and stirring the rest into the peanut sauce.
- Marinate: Reserve ½ cup of the peanut sauce for later. Add the remaining sauce to a gallon-sized zip-top bag with the chicken pieces. Remove excess air, seal, and massage the bag to coat the chicken evenly. Marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.
- Cook: Preheat the oven to 375°F (190°C). Place the marinated chicken pieces along with all the marinade from the bag into the prepared casserole dish, spreading them out in a single layer.
- Brush: Bake the chicken for 15 minutes. Remove from the oven and brush the reserved peanut sauce on top of the chicken pieces.
- Bake: Return the chicken to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Serve: Gently fold the chicken pieces and sauce at the bottom of the dish together to combine. Garnish with the reserved fresh cilantro and serve warm.
Notes
- Marinate the chicken overnight for more intense flavor.
- Use an instant-read thermometer to ensure chicken is cooked safely to 165°F.
- Serve with steamed rice or fresh vegetables for a complete meal.
- The peanut sauce can be adjusted in spiciness by altering the chili garlic sauce quantity.
- This recipe can be adapted to grill the chicken pieces for a smoky flavor instead of baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
