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Skewerless Saucy Chicken Satay

February 11, 2021
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Peanut-y, juicy, and without the fuss of a skewer, this Skewerless Saucy Chicken Satay is filled with all those delicious Asian flavors! 

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Chicken Satay is a go-to order of mine. In Southeast Asian cuisine, satay is typically a skewered and grilled piece of meat that’s served street food or appetizer style. It’s always served with a delicious “satay sauce,” which, on a basic level, is a combination of soy and peanut sauces. In the most traditional Americanized version, the chicken is marinated in a turmeric curry marinade, which makes the chicken yellow and easily distinguishable. In this Skewerless Saucy Chicken Satay, I take all those traditional flavors, but ditch the process of cutting and skewering the chicken, which can sometimes be a pain. Plus, by keeping the chicken whole, this classic small plate is turned into a full meal, which I’m definitely not complaining about.

This Skewerless Saucy Chicken Satay all starts with that to-die-for marinade. While super simple, it really packs a punch of a ton of flavor. The fish sauce may freak you out, especially because it has a funky smell. BUT, you have to try it. In fact, I think it deserves a permanent spot in everyone’s kitchen. It makes almost any Asian sauce a thousand times better, I swear. With that fish sauce and a few other essentials (hello soy sauce, garlic, sesame oil, sriracha), this marinade is amped up with all the spices. The yellow curry powder is not at all overpowering; in fact, if you have  somebody who doesn’t like curry in the crowd, they won’t even know that’s what they’re tasting… especially when mixed with the turmeric. Together, these spices bring an earthy tone to the marinade, without being overpowering. Oh, and they make the chicken that traditional yellow tone, so don’t let that scare you. All in all, the marinade calls for a super juicy and flavorful chicken breast. 

that sauce…

After that marinade, the sauce really changes the game. A classic mixture of peanut butter, hoisin sauce (if you have it), soy sauce, chili paste, honey, lime, and some ground ginger, the sauce could not be simpler. After my first time testing out this recipe, I actually ended up doubling the initial amount of peanut sauce because it’s that good! By slathering it on the chicken while it’s still in the oven, the sauce really sinks into the chicken and makes the whole dish so flavorful. With the marinade, the sauce, the roasted limes and the roasted shallots, this Skewerless Saucy Chicken Satay comes together for the perfect weeknight dinner.  

For a well balanced dinner, I love to serve this up with a starch and a vegetable, per usual. For some starch, wild rice is a go-to of mine, but any other type of rice would be delicious. Pro tip? Mix up your rice with some salt, garlic powder, red pepper flakes, and a couple tablespoons of soy sauce. It truly makes for the best Asian side, without overpowering the dish. For a more fun rice side dish, my Mushroom and Kimchi Fried Wild Rice is one of the best things you’ll ever eat, especially if you are a kimchi lover. If you aren’t in the mood for rice, any type of Asian noodle would be delicious with this Skewerless Saucy Chicken Satay, especially if stir fried. If you wanted to go full on peanut, you could even serve a side of my Healthier Extra Slaw Pad Thai. In terms of veggies, my Asian Sesame Garlic Bok Choy is my all time favorite, but some roasted brussels sprouts, broccolini, broccoli, or cauliflower would be fabulous. Go with what you love! 

 I hope you enjoy this dish as much as I do! Let me know in the comments below:) 

Skewerless Saucy Chicken Satay
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Skewerless Saucy Chicken Satay

Recipe by Annie PatrickCourse: Main Course, Lunch, DinnerCuisine: Asian
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Marinade time

1+

hours

Peanuty, juicy, and without the fuss of a skewer, this Skewerless Saucy Chicken Satay is filled with all those delicious Asian flavors!

Ingredients

  • marinade:

  • 4 boneless skinless chicken breasts*

  • 2 tbsp soy sauce

  • 1 tbsp sesame oil

  • 2 tbsp fish sauce

  • 1 tsp chili paste or sriracha

  • ¼ cup water

  • 2 cloves garlic, minced

  • 2 tsp yellow curry powder

  • 1 tsp turmeric

  • 1 tsp ground ginger

  • peanut sauce:

  • ½ cup creamy peanut butter

  • 2 tbsp hoisin sauce*

  • 3 tbsp soy sauce

  • 2-3 tsp chili paste or sriracha, to taste

  • 2 tsp honey or brown sugar

  • 2 tsp ground ginger

  • 1 lime, juiced

  • assembly:

  • 2 tbsp olive oil

  • 2 limes, cut into small wedges

  • 2 shallots, cut into small wedges

  • Fresh cilantro, to garnish

Instructions

  • To make the marinade, combine all ingredients in a large bowl or freezer bag. Add the chicken and allow to marinate for at least 1 hour, or up to overnight in the fridge.
  • Preheat the oven to 400 degrees.
  • To make the peanut sauce, whisk all ingredients in a small bowl. Set aside.
  • Heat the olive oil in a large ovenproof skillet over high heat. Once hot, add the pieces of chicken and sear for 1-2 minutes on each side. Turn off the heat and arrange the lime and shallot wedges around the skillet. Place the skillet in the oven and bake for 15 minutes. Spread half of the peanut sauce over the chicken and return to the oven for another 4-7 minutes, or until the chicken is cooked through.
  • Serve with a drizzle of the leftover peanut sauce and some fresh cilantro. Enjoy!

Notes

  • The hoisin sauce is not necessary, but, if you have it on hand, it is a delicious addition to the peanut sauce
  • Chicken thighs would also be delicious here. But, I would add about 10 more minutes of oven time to make sure they are cooked through.
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