Baked chicken satay is a delicious and easy chicken satay recipe made with strips of chicken marinated in spices and then served with a wonderful peanut sauce. This recipe is without skewers to simplify things. This easy recipe definitely deserves a spot in your dinner rotation.
Why you'll love this easy chicken satay recipe
- Easy: This chicken satay recipe has the same amazing flavor but is much more practical than a traditional satay since there are no skewers.
- Flavorful: This baked chicken satay is so full of flavor from the delicious spices and sauce that the chicken marinates in.
- Quick: This recipe is quick and easy since it requires minimal prep time and all the cooking is done in the oven.
Much like my oven baked BBQ chicken, this chicken satay bakes on one pan making cleanup easy.
Ingredients needed
Chicken satay
- 2 boneless chicken breasts cut into small chicken tender sizes or 1-inch wide strips
- Peanuts (coarsely chopped- optional)
Satay Sauce
- Soy Sauce. I like to use low-sodium soy sauce.
- Peanut butter. Creamy works best.
- Water. This helps thin out the satay sauce.
Chicken Marinade
- Sesame oil
- Rice wine vinegar
- Chili paste, like Sambal Oelek (or red pepper flakes)
- Kosher salt
- Garlic. Fresh works best here.
Some of these ingredients for this chicken satay recipe you may already have in your pantry. Not everyone has the sambal Oelek (Indonesian chili paste ) but red pepper flakes work just fine as a substitute.
Also, this chili paste is easy to find at most local grocery stores if you want to give it a try. We also have a really easy 3 ingredient satay sauce if you prefer to use that instead.
How to make baked chicken satay
Making this is so simple. Here is what you do:
- Make the marinade: These are just simple ingredients of sesame oil, rice wine vinegar, chili paste, garlic, and kosher salt.
- Add chicken to marinade: Place the chicken tenders into the marinade and let it sit for about 15-30 minutes.
- Make the satay sauce: This is the peanut butter, soy sauce, and some water to thin it out a bit.
- Bake: Bake the chicken satay at 375 degrees for 10-15 minutes.
- Toss chicken in satay sauce: I like to brush some peanut sauce on the chicken right when they get out of the oven and then serve the remaining sauce on the side for dipping.
Pairing Ideas
These are some of our favorite ways to serve this chicken satay!
- Miso rubbed broccolini as a side dish.
- With a side of fluffy basmati rice
- Over peanut butter ramen noodles .
- I like to add it to my fried halloumi salad for protein.
- Or just on its own.
More Easy Recipes Like This
If you love this chicken satay without the skewers, you might also like these recipes:
Baked Chicken Satay (without the skewers)
Ingredients
- 2 boneless chicken breasts cut into 1-inch wide strips.
Marinade
- 2 cloves garlic finely minced
- 3 tablespoon rice wine vinegar
- 3 tablespoon toasted sesame oil
- 1 tablespoon chili paste or more if you like it really spicy or red pepper flakes
- 1 teaspoon kosher salt
Satay Peanut Sauce
- ½ cup of low sodium soy
- 4 tablespoon of creamy peanut butter
- 2 tablespoon of water plus more to thin the sauce to desired consistency.
Toppings (optional)
- ¼ cup chopped peanuts
Instructions
- Preheat oven to 375 degrees.
Marinade
- Grab a large bowl and all of your ingredients for the marinade.3 tablespoon rice wine vinegar, 3 tablespoon toasted sesame oil, 1 tablespoon chili paste or more if you like it really spicy, 1 teaspoon kosher salt, 2 cloves garlic
- Mix the ingredients into your bowl and whisk until it all comes together and the chili paste is no longer clumpy.
- Add the chicken to the marinade and toss well to coat the chicken evenly.2 boneless chicken breasts
Peanut Sauce
- In a medium bowl, add the ingredients for the satay sauce½ cup of low sodium soy, 4 tablespoon of creamy peanut butter, 2 tablespoon of water
- Carefully mix it together with a fork or whisk. At first it will seem like an impossible task but trust me it will start to come together. If your peanut sauce looks to thick go ahead and add 1 teaspoon of water at a time to thin it to your liking!
Baking
- Place your chicken strips on to a large sheet pan.
- Cook your chicken until the juices run clear, about 10-15.
- When the chicken is done, remove it from the oven and brush it with some of the satay sauce.
- Plate and sprinkle with chopped peanuts if using.¼ cup chopped peanuts
- Serve the chicken satay with the remaining peanut sauce and enjoy.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
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