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Oven Baked Thai Chicken Satay with Coconut Peanut Sauce

Succulent marinated chicken skewers paired with a rich, creamy peanut sauce, perfect for a delightful Thai-inspired meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Marinade Ingredients
  • 1 pound boneless skinless chicken thighs Provides tender and juicy meat that’s perfect for skewering.
  • 2 stalks lemongrass Adds a fresh, citrusy flavor that brightens the dish.
  • 2 tablespoons brown sugar Imparts sweetness and caramelization, balancing the savory elements.
  • 2 tablespoons vegetable oil Helps to coat the chicken and prevents sticking during cooking.
  • 2 tablespoons soy sauce Contributes a salty umami depth to the marinade.
  • 1 tablespoon fish sauce Enhances the dish with a distinct, savory flavor characteristic of Thai cuisine.
  • 2 tablespoons lime juice Brings acidity and brightness, lifting the overall flavor profile.
  • 3 cloves garlic cloves Offers pungent, aromatic notes that complement the spices.
  • 1 teaspoon ground coriander Adds a warm, earthy flavor that enriches the marinade.
  • 1/2 teaspoon turmeric Provides a subtle bitterness and vibrant color to the chicken.
  • 1 teaspoon sriracha Introduces a spicy kick, allowing for customization based on heat preference.
  • 1/2 teaspoon salt Enhances flavors and balances the dish.
Peanut Sauce Ingredients
  • 1/2 cup creamy peanut butter Essential for making a rich and creamy peanut sauce.
  • 1/2 cup coconut milk Adds smoothness and a tropical flavor to the sauce.
  • 1 tablespoon brown sugar Adds sweetness to the peanut sauce.
  • 1 tablespoon red curry paste Provides depth and complexity with a mix of spices.
  • 1 tablespoon fresh lime juice Brightens the peanut sauce, bringing freshness.
  • 1/2 teaspoon salt Enhances flavors in the sauce.
Garnish and Serving Ingredients
  • 1/4 cup chopped peanuts Adds crunch and texture as a garnish.
  • 1/4 cup chopped fresh cilantro Offers a burst of color and herbal notes for garnish.
  • 2 pieces lime wedges Serve on the side for adding freshness at the table.
  • 2 cups jasmine rice Acts as a comforting base to serve the skewers on.

Method
 

Preparation
  1. Make the marinade by blending lemongrass, brown sugar, vegetable oil, soy sauce, fish sauce, lime juice, garlic, ground coriander, turmeric, sriracha, and salt until mostly smooth.
  2. Add chicken thigh pieces to a medium bowl, pour the marinade over, and toss to coat. Cover and marinate for at least 30 minutes or up to 8 hours in the refrigerator.
  3. Thread the marinated chicken onto skewers, leaving space between pieces. Soak wooden skewers in water for at least 30 minutes if using.
Cooking
  1. Preheat the oven to 425°F (220°C) and line a sheet pan with foil, placing a lightly oiled wire rack on top.
  2. Arrange the skewers on the wire rack in a single layer and bake for 14-18 minutes, flipping halfway, until chicken reaches an internal temperature of 165°F.
  3. Switch the oven to broil and broil skewers for 1-2 minutes until lightly charred.
  4. In a small saucepan, combine peanut butter, coconut milk, brown sugar, red curry paste, lime juice, soy sauce, and salt. Warm over low heat, whisking until smooth.
Serving
  1. Serve chicken satay over jasmine rice with warm peanut sauce, garnished with chopped peanuts, cilantro, and lime wedges.

Notes

Allow chicken to marinate for up to 8 hours for the best flavor. Ensure skewers are not overcrowded for even cooking. Adjust peanut sauce consistency by adding water or coconut milk as necessary.