Baking Chicken Satay is super simple because you can place the skewered chicken in your oven and forget about them for 15 minutes instead of babysitting the grill or stove. But whether you bake, grill or cook your easy Thai ChicN Steakes Satay on the stove, I know you are going love it!

  • 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. Make sure there is room in between the chicken so your chicken bakes and doesn’t steam.
  • Bake 15-20 minutes OR until chicken is cooked (internal temp of 165 degrees F).
INGREDIENTS:
8 Market Day Chic'NSteakes cut into bite size pieces
3 T.  olive oil
 1/4 c. coconut milk plus more as needed (may sub water)
1/3-1/2 c. smooth peanut butter
12-15 soaked wooden skewers
MARINADE/SAUCE
 1/4 c. low sodium soy sauce
1/4 c. packed brown sugar
 1 T. chili paste 
 1 1/2 T.  lime juice
 1 1/2 T. fish sauce
 1 tsp. dried basil
1 tsp. ground coriander
1/2 tsp. ground ginger
 1/2 tsp. garlic powder
 1/2 tsp. ground turmeric

INSTRUCTIONS:

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).

GRILL: Grease an indoor or outdoor grill and heat to high heat. Once hot, add chicken, reduce heat to medium, cover and grill chicken 3-4 minutes per side, or until chicken is cooked through (internal temp of 165 degrees F).

SKILLET: Heat 1 ½ tablespoons olive oil in a large non-stick skillet over medium high heat. Working in batches, add skewers and cook for 2-3 minutes per side until cooked through (internal temp of 165 degrees F).

  1. 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.
  2. Serve chicken warm with Peanut Sauce for an appetizer or also serve with rice/veggies for a main course.