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Baked Chicken Satay Skewers

Baked Chicken Satay Skewers

These tender chicken strips marinated in a sweet and savory sauce, threaded onto skewers, and baked until delicious, deliver all the traditional satay flavor with significantly less fuss. Perfect for those who want authentic Southeast Asian flavors without firing up the grill.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 3 hours
Total Time 3 hours 40 minutes
Course Appetizer, Main Course
Cuisine Indonesian, Southeast Asian, Thai
Servings 4 servings
Calories 310 kcal

Equipment

  • Bamboo Skewers
  • Baking Sheet
  • Wire Rack
  • Meat thermometer

Ingredients
  

For the chicken and skewers

  • 2 pounds boneless, skinless chicken breasts cut into 1-inch strips
  • 12-15 bamboo skewers soaked in water for 30 minutes

For the marinade

  • 1/4 cup creamy peanut butter almond butter works as a substitute
  • 3 tablespoons low-sodium soy sauce or coconut aminos for gluten-free option
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey or maple syrup for a different flavor profile
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper adjust to taste

For the peanut dipping sauce

  • 1/2 cup creamy peanut butter
  • 1/4 cup coconut milk
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 1 clove garlic minced
  • 1 teaspoon sriracha or chili paste optional
  • 1-3 tablespoons warm water to adjust consistency

Instructions
 

  • Combine peanut butter, soy sauce, lime juice, honey, vegetable oil, garlic, ginger, turmeric, coriander, cumin, and cayenne in a large bowl. Whisk until smooth and well incorporated.
  • Add the chicken strips to the marinade, tossing to ensure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight marination will yield the most flavorful results.
  • While the chicken marinates, place bamboo skewers in water to soak for at least 30 minutes. Use a rectangular dish filled with water and place a can or heavy utensil on top to keep skewers fully submerged.
  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top.
  • Thread marinated chicken strips onto the soaked skewers, weaving each piece in an S-pattern for stability. Leave a small portion at the bottom of each skewer exposed for easy handling.
  • Arrange skewers on the prepared rack, ensuring they don't touch. Bake for 15-20 minutes, turning once halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C) and develops a golden-brown exterior.
  • For an extra touch of caramelization, broil for the final 2 minutes.
  • While the skewers bake, prepare the peanut dipping sauce by whisking together all sauce ingredients until smooth. Add warm water one tablespoon at a time until you reach your desired consistency.
  • Serve the skewers hot with the peanut dipping sauce on the side.

Notes

For a plant-based version, substitute chicken with firm tofu or tempeh and reduce baking time to 12-15 minutes.
Use almond butter or sunflower seed butter for those with peanut allergies.
Refrigerate leftover cooked skewers in an airtight container for up to 3 days.
For meal prep, you can fully cook them ahead, refrigerate, and then warm in a 325°F oven for 10 minutes before serving.

Nutrition

Calories: 310kcalCarbohydrates: 12gProtein: 32gFat: 16gSaturated Fat: 3gCholesterol: 85mgSodium: 640mgPotassium: 450mgFiber: 2gSugar: 8gVitamin A: 120IUVitamin C: 10mgCalcium: 45mgIron: 2.5mg
Keyword Chicken Satay, Baked Satay, Chicken Skewers, Peanut Chicken, Easy Satay
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