Description
Delicious chicken skewers marinated in a creamy peanut sauce and baked to perfection.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs
- 1 cup creamy peanut butter
- 1 cup coconut milk
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sweet soy sauce
- ½ tablespoon garlic powder
- ½ tablespoon ground ginger
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- 2 limes
- ½ teaspoon sesame seeds
- 1 tablespoon chopped fresh cilantro
- ½ teaspoon crushed red pepper flakes
Instructions
- Cut the chicken thighs into bite-sized chunks.
- In a large bowl, whisk the peanut butter, coconut milk, soy sauce, sweet soy sauce, garlic powder, ground ginger, chili powder, kosher salt, and juice of 2 limes until smooth. Save half of the sauce for later to use as a dip.
- To the remaining sauce, add the chicken thighs. Rub the sauce so that they are all evenly covered. Let them marinate in the fridge for 3 hours.
- Preheat oven to 350°F. Line a baking sheet with parchment paper and place a rack on it.
- Remove chicken thighs from marinade and thread them on the skewers. About four pieces on each skewer.
- Lay chicken skewers on the prepared rack.
- Bake for 20 minutes, or until golden brown and cooked through.
- Remove from oven, sprinkle with some finely chopped fresh cilantro, sesame seeds, and red pepper flakes, if desired.
- Serve with satay sauce while the skewers are still warm!
Notes
- For a spicier dish, add more crushed red pepper flakes.
- Marinating the chicken for a longer time will enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 105mg