Thai Baked Chicken Satay Recipe with Thai Peanut Sauce
Description:
A delectable twist on the classic Thai appetizer, this Thai Baked Chicken Satay features tender chicken strips marinated in a rich, aromatic blend of coconut milk, fish sauce, and Thai red curry paste. Baked to perfection, these juicy skewers are then served with a creamy, flavorful Thai Peanut Sauce that brings a smoky, slightly spicy kick to every bite. Perfect for a fun appetizer at your next gathering or as a savory snack to enjoy on any day.
Cuisine: Thai
Course: Appetizer
Diet: Non-Vegetarian
Ingredients
For the Chicken Marinade:
| Ingredient | Quantity |
|---|---|
| Chicken breasts (boneless) | 800 grams |
| Coconut milk (unsweetened) | 1/4 cup |
| Fish sauce | 1 tablespoon |
| Brown sugar (Demerara sugar) | 1 tablespoon |
| Thai red curry paste | 1 tablespoon |
| Salt | 1-1/2 teaspoons |
For the Peanut Satay Sauce:
| Ingredient | Quantity |
|---|---|
| Coconut milk | 1/2 cup |
| Peanut butter | 1/4 cup |
| Fish sauce | 1 tablespoon |
| Brown sugar (Demerara sugar) | 1 tablespoon |
| Thai red curry paste | 1 tablespoon |
| Garlic (pounded) | 1 teaspoon |
| Green chili (pounded) | 1 teaspoon |
| Lemon juice | 1 tablespoon |
Preparation Time:
- 30 minutes (for marinating the chicken)
Cooking Time:
- 20 minutes (for baking the chicken)
- 5 minutes (for broiling the chicken for a smoky flavor)
Instructions:
-
Prepare the Chicken:
- Begin by thoroughly washing and cleaning the chicken breasts. Once cleaned, slice the chicken lengthwise into 2-inch thick strips. Set these aside for marinating.
-
Make the Marinade:
- In a medium-sized mixing bowl, combine the unsweetened coconut milk, fish sauce, brown sugar (Demerara sugar), Thai red curry paste, and salt. Whisk the ingredients together until the sugar is fully dissolved and the mixture is smooth.
- Add the chicken strips to the marinade, ensuring each piece is fully coated. Let the chicken marinate for about 30 minutes to absorb all the flavors.
-
Preheat the Oven:
- While the chicken is marinating, preheat your oven to 180°C (350°F) to ensure it reaches the ideal temperature for baking.
-
Prepare the Skewers:
- While waiting for the chicken to marinate, wash the skewers thoroughly and dry them with a clean towel. Thread 1-2 pieces of marinated chicken strips onto each skewer, making sure they are spaced evenly.
-
Bake the Chicken:
- Line a baking tray with aluminum foil to make cleanup easier. Arrange the chicken skewers on the tray, ensuring they are not overcrowded.
- Place the tray in the preheated oven and bake for 20-30 minutes or until the chicken is fully cooked through and slightly golden on the edges.
-
Broil for Smoky Flavor:
- For that perfect smoky finish, remove the chicken from the oven and place the skewers over direct flame for about 5 minutes. This step adds a grilled, roasted flavor that enhances the overall taste of the satay.
-
Make the Peanut Satay Sauce:
- While the chicken is baking, prepare the Thai Peanut Sauce. In a small saucepan, combine the coconut milk, peanut butter, fish sauce, brown sugar, Thai red curry paste, pounded garlic, and pounded green chili. Stir over medium heat until the sauce is smooth and heated through.
- Once the sauce is ready, stir in the lemon juice for a burst of freshness and flavor. Taste and adjust seasoning as needed, adding more chili if you like it spicier or a little more sugar for sweetness.
-
Serve:
- Once the chicken is done, serve it immediately with the freshly made Thai Peanut Sauce for dipping. Garnish with extra herbs or chili for a vibrant presentation.
Tips for Perfection:
- Marination: Don’t rush the marination process! Let the chicken soak in all the flavors for at least 30 minutes (you can marinate it for up to 2 hours in the refrigerator if you have extra time).
- Peanut Butter Consistency: If the peanut butter seems too thick for the sauce, feel free to add a splash of water or extra coconut milk to loosen it up.
- Adjust the Heat: If you prefer a milder sauce, use less Thai red curry paste or omit the green chili. For a more robust flavor, you can always add extra chili or curry paste.
- Grilling Alternative: If you prefer a more traditional grilled flavor, you can cook the chicken skewers on a grill instead of baking them. Just ensure they are cooked through and charred for that perfect smoky finish.
This Thai Baked Chicken Satay with Thai Peanut Sauce is a surefire way to impress your guests with its rich, savory flavors and smoky undertones. Whether you’re hosting a party or just craving a delicious snack, this dish offers a perfect combination of tender chicken, aromatic spices, and a creamy, nutty dipping sauce. Enjoy the delicious fusion of flavors from the heart of Thailand!
