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Baked chicken satay skewers with peanut-coconut sauce, lime wedges and cilantro on a dark wood board

Chicken Satay With Peanut Sauce: 40-Minute Baked Skewers

Baked chicken satay skewers take a quick soy-lime-ginger marinade and come out of the oven juicy, with a creamy peanut-coconut dipping sauce on the side. It is an easy 40-minute party bite that works warm or at room temperature.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Thai-inspired
Ingredients Method

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 1/4 cup low-sodium soy sauce or tamari
  • 2 tbsp fresh lime juice about 1 lime
  • 1 tbsp honey
  • 1 tbsp neutral oil such as canola
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1/3 cup creamy peanut butter natural, no added sugar
  • 1/4 cup light coconut milk
  • 1 tbsp rice vinegar
  • 1/4 tsp red pepper flakes
  • 12 pieces wooden skewers soaked in water 10 minutes

Method
 

  1. Heat the oven to 425 °F. Soak the wooden skewers in water for 10 minutes. Line a rimmed baking sheet with foil and set a wire rack on top.
  2. In a medium bowl, whisk the soy sauce, 1 tbsp of the lime juice, honey, oil, garlic, and ginger. Add the chicken and toss to coat. Let stand 10 minutes, or cover and refrigerate up to 1 hour.
  3. Thread the chicken onto the soaked skewers, leaving a small gap at each end. Discard the marinade. Arrange the skewers on the rack and bake 15-18 minutes, until the chicken reaches 165 °F in the thickest piece.
  4. While the skewers bake, whisk the peanut butter, coconut milk, rice vinegar, red pepper flakes, and remaining 1 tbsp lime juice in a small bowl. Add warm water 1 tbsp at a time, up to 3 tbsp, until the sauce is pourable.
  5. Serve the skewers warm or at room temperature with the peanut sauce on the side.