Baked Chicken Satay

Why You’ll Love This Recipe

• Effortless: Simply mix the sauce, coat the chicken, and bake perfect for busy evenings.
• Flavorful: Sweet, tangy, spicy, and nutty all at once, thanks to peanut butter, lime, honey, soy sauce, ginger, chilli, and sesame oil.
• Juicy: Bone-in, skin-on thighs lock in moisture and deliver deeper flavor.
• Great for meal prep: Double the sauce and refrigerate the leftovers for up to two weeks ready for quick meals later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Peanut butter
• Soy sauce
• Sesame oil
• Juice of limes
• Runny honey
• Crushed ginger
• Red chilli, finely diced
• Chicken thighs (skin-on, bone-in)
• Olive oil
• Fresh coriander leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 180 °C.
2. In a bowl, mix peanut butter, sesame oil, soy sauce, honey, lime juice, ginger, and chilli. Add about 100 ml of water to create a smooth paste.
3. Arrange chicken thighs skin-side up on a baking tray. Spoon one tablespoon of sauce onto each thigh and spread it evenly this uses about half the sauce. Reserve the rest for serving.
4. Drizzle with olive oil. Bake for 35 minutes or until the chicken is cooked through and no longer pink inside.
5. Serve over your choice of rice and vegetables. Garnish with coriander and drizzle on the reserved sauce.

Servings and timing

• Serves: 4 people
• Prep time: 5 minutes
• Cook time: 35 minutes
• Total time: 40 minutes

Variations

• Skewered version: Thread bite-sized chicken pieces onto skewers either bake or grill for a Brazilian-style satay.
• Marinate for deeper flavor: Let the chicken soak in the sauce for 30 minutes to overnight common in many satay recipes.
• Oven tweaks: Bake at higher heat (e.g., 425 °F/220 °C) for quicker cooking, especially if using skewers.
• Regional flair: Use Indonesian-style spices like lemongrass, toasted peanuts, coconut milk, or palm sugar for an elevated, authentic touch.

Storage/Reheating

• Sauce: Keeps in the refrigerator for up to two weeks refrigerate in an airtight container.
• Chicken: Once cooled, store in the fridge or freeze in airtight containers for later use. Reheat gently oven or stovetop works best to maintain juiciness.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier. If using breasts, monitor closely to avoid drying out.

2. Is peanut butter required for the sauce?

It’s central to the classic satay flavor, but alternatives like almond butter or coconut milk-based sauces can work if needed.

3. How can I make the sauce less spicy?

Reduce or omit the chilli, or use a milder pepper to tone it down.

4. Can I grill the chicken instead of baking it?

Yes! Skewer and grill at medium-high heat for about 4–5 minutes per side till cooked through.

5. What if I want to double the recipe?

Just double all ingredients. Sauce keeps well, and extra chicken can be reheated later.

6. Do I need to marinate the chicken for better flavor?

Marinating is optional the baked version is already flavorful but marinating for 30 minutes to several hours enhances depth.

7. How should I garnish the dish?

Fresh coriander is recommended, but chopped peanuts, lime wedges, or sesame seeds are great too.

8. What’s the best way to reheat leftovers?

Use a low oven or stovetop method. Add a little water or extra sauce to keep the chicken moist.

9. Can I substitute honey for another sweetener?

Maple syrup or agave work, though they’ll slightly alter the flavor profile.

10. Is this recipe gluten-free?

Not as written soy sauce contains gluten. Use tamari or gluten-free soy sauce to adapt.

Conclusion

This Baked Chicken Satay is your new go-to for simple yet satisfying dinners. With minimal prep, rich flavors, and meal-prepping appeal, it’s perfect for busy nights or casual dinners. Whether fresh from the oven over rice or reimagined in bowls or salads, the satay sauce is the highlight don’t skip it!

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