Oven Baked Chicken Satay Recipes

FAST EASY OVEN CHICKEN SATAY

Steps:

• Preheat your oven to 425 degrees F. The high heat of the oven will cook the chicken fast, and it won't be dried out either, covered in the delicious sauce.  Line your baking sheet with foil. If you are using wooden skewers like the ones pictured, you can soak the skewers in water for 10 to 30 minutes, but this is more necessary for the grill than the oven. Lay the chicken out on a cutting board and cut into strips horizontally. Insert all the skewers vertically from the bottom, moving across so that you get all the chicken onto skewers (see the photo in the post). Then cut the chicken vertically, and you will have cubes of chicken on each skewer (see the photo in the post). Repeat until all the chicken breasts are cubed on your skewers (I have also used metal BBQ skewers as they tend to be longer and don't burn). Lay the skewers on a plate. To make the sauce ingredients, in a food processor, blend the peanut butter, coconut milk, garlic, ginger, red chili paste, curry powder, sugar, salt, soy sauce, and lime juice. Reserve ½ the marinade in a small bowl for dipping sauce; pour the remaining marinade over the chicken skewers, making sure all the chicken is coated. Arrange the skewers on the baking sheet so that their ends rest on the edges of the baking sheet, allowing the chicken to be "suspended". You can use a foil-lined pan if you like for even faster, easier cleanup. Bake the chicken skewers for 12-15 minutes or until cooked through. Once the chicken is cooked, serve over the jasmine rice with the reserved marinade for dipping. Garnish the chicken with the chopped peanuts, lime wedge, and cilantro.

EASY CHICKEN SATAY

Steps:

• Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
• Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
• Preheat a grill for medium-high heat.
• Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

DELICIOUS CHICKEN SATAY (GRILLED OR BROILED)

Steps:

• In a bowl combine all ingredients together (except the chicken and salt) mix until well combined.
• Place the chicken in a shallow glass dish and pour the marinade over the chicken; toss to coat.
• Cover and refrigerate for 24 hours (turning occasionally).
• Prepare the grill.
• Thread the chicken onto wooden pre-soaked skewers.
• Sprinkle lightly with salt.
• Grill (or broil) the skewers for about 5-7 minutes or until done.
• Serve hot.
• Delicious.

CHICKEN BREAST SATAY

Steps:

• Put 30 to 36 wooden skewers in bowl or other container and add cold water to cover. Let soak one hour or longer.
• Preheat charcoal grill or kitchen broiler.
• Cut chicken meat into 1/2-inch cubes. There should be about 2 1/2 cups. Put cubes in a bowl.
• Sprinkle chicken with coriander, cumin, fennel, pepper and turmeric. Set aside.
• Put pieces of fresh lemon grass or lemon grass powder, shallots, garlic and water in the container of an electric blender and blend thoroughly.
• Pour and scrape this mixture over the chicken and mix together with the fingers. Add sugar, salt and Worcestershire sauce and blend. Set aside for one hour.
• Add one tablespoon of the oil and blend well.
• Drain skewers and thread 4 to 6 pieces of chicken, arranging them quite close together, on each skewer.
• Blend remaining 2 tablespoons oil and coconut cream or milk.
• Arrange skewered chicken on charcoal grill or under broiler. Cook 4 to 6 minutes, depending on whether the chicken is to be medium cooked or well done. Turn skewers so that the pieces cook evenly. As chicken cooks, brush generously with oil-coconut oil mixture. Serve with satay sauce as a dip. Serve neatly trimmed pieces of onion and cucumber on the side as accompaniment.

THAI-STYLE CHICKEN SATAY

Steps:

• Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove chicken from marinade; discard marinade and thread chicken onto skewers.
• Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.

CHICKEN SATAY SKEWERS RECIPE BY TASTY

Steps:

• In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
• Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
• Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
• With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
• Serve the chicken skewers with the sauce on the side.
• Enjoy!

CHICKEN SATAY

Steps:

• Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. , In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer. , Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.