Chicken satay is marinated in a blend of spices and served with a delicious crunchy peanut sauce that will give you an explosion of umami flavor!
Traditional chicken satay is a marinated protein that is skewered and then grilled. I have to admit, sometimes I am lazy. Making chicken satay packed inside of a loaf pan is an easy way to save on the “hands on” work. It also saves on the mess.
Making the chicken into a loaf makes it easy to shave off slices to throw inside of wraps and atop of salads.
I do prefer the traditional skewers that have that additional grilled flavor. But if you want to have a lazy day, it is nice to have options.
Making the Marinade for Chicken Satay
Combine the garlic, soy sauce, juice and zest of limes, ginger, coriander, sweetener, crushed pepper, peanut oil, and water in a food processor or blender. Place the chicken in a large container or gallon Ziploc bag and pour the mixture over the top. Marinate the meat for at least 2 hours and up to 48 hours ahead of time.
How to Cook Chicken Satay
If baking the chicken in a loaf pan, pat the marinated meat dry. Layer the meat inside a standard loaf pan. Pack and press the meat down tightly and cook at 425° for 45 minutes or until a thermometer reads 165°. I use chicken thighs when I cook it this way.
If skewering the meat, I like to use the chicken tenders but thighs or breasts work fine too. Make sure to soak the skewers for an hour ahead of time. Bake at 425° for 12 minutes on each side or grill outside until the chicken reaches an internal temperature of 165°.
Making the Peanut Sauce
Place the garlic, pepper, lime juice, coconut milk, soy sauce, ginger, fish sauce, cumin, and sweetener in a blender and puree. Transfer to a saucepan and heat with the peanut butter and water. When the peanut butter has melted, remove from heat and add the chopped peanuts.
Make the sauce up to five days ahead of time and reheat, thin with water if necessary.
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Looking for more great recipes? Check out Korean beef and cabbage and curried apricot chicken.
Korean Beef with Cabbage curried apricot chicken
Chicken Satay with Peanut Sauce
- Prep Time: 15 minutes
- Cook Time: 24 minutes or 45 minutes
- Total Time: 40 minutes- 60 minutes
- Yield: Serves 8-10
- Category: Main Course
- Cuisine: Asian
- Diet: Gluten Free
Description
Chicken satay is marinated in a blend of spices and served with a delicious crunchy peanut sauce that will give you an explosion of umami flavor!
Ingredients
For the marinade:
6 garlic cloves, minced
1/3 cup soy sauce
juice and zest of 2 limes
3 inch or 30 grams ginger, minced
1 Tablespoon coriander
1 Tablespoon Swerve
1 teaspoon crushed red pepper
1/3 cup peanut oil
1/4 cup water
3 pounds chicken
For the peanut sauce:
2 garlic cloves, minced
1 hot red pepper, minced
2 Tablespoons lime juice
1/3 cup thick coconut milk
2 Tablespoons soy sauce
2 Tablespoons ginger, minced
1 Tablespoon fish sauce
2 Tablespoons Swerve brown
1 teaspoon cumin
1/2 cup peanut butter
1/4 cup chopped peanuts
1/3 cup water
Instructions
Marinating the chicken:
Combine the garlic, soy sauce, juice and zest of limes, ginger, coriander, sweetener, crushed pepper, peanut oil, and water in a food processor or blender.
Place the chicken in a large container or gallon Ziploc bag and pour the mixture over the top.
For the peanut sauce:
Place the garlic, pepper, lime juice, coconut milk, soy sauce, ginger, fish sauce, cumin, and sweetener in a blender and puree.
Transfer to a saucepan and heat with the peanut butter and water. When the peanut butter has melted, remove from heat and add the chopped peanuts.
Cooking the chicken:
If baking the chicken in a loaf pan, pat the marinated meat dry.
Layer the meat inside a standard loaf pan. Pack and press the meat down tightly and cook at 425° for 45 minutes or until a thermometer reads 165°.
If skewering the meat, bake at 425° for 12 minutes on each side or grill outside until the chicken reaches an internal temperature of 165°.
Notes
Marinate the meat for at least 2 hours and up to 48 hours ahead of time.
Make the sauce up to five days ahead of time and reheat, thin with water if necessary.
Make sure to soak the skewers for an hour ahead of time.
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