Master the art of oven-roasted chicken satay: a delightful and aromatic dish

Chicken satay, a beloved Southeast Asian dish, tantalizes taste buds with its aromatic marinade and tender, succulent meat. While traditionally grilled on skewers, this recipe introduces a delightful twist by showcasing the convenience and ease of preparing chicken satay in the oven.

Ingredients

For the Marinade:

• 1 cup coconut milk
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red chili flakes

For the Chicken:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

For the Satay Sauce:

• 1 cup coconut milk
• 1/2 cup peanut butter
• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon red chili flakes

Instructions

1. Prepare the Marinade: In a large bowl, whisk together all the marinade ingredients until well combined.
2. Marinate the Chicken: Add the chicken pieces to the marinade and stir to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
3. Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
4. Transfer to Skewers: If desired, thread the marinated chicken pieces onto skewers. This step is optional, as the chicken can be baked without skewers as well.
5. Bake the Chicken: Place the chicken skewers (or chicken pieces) on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the chicken is cooked through and slightly browned.
6. Prepare the Satay Sauce: While the chicken is baking, prepare the satay sauce. In a saucepan over medium heat, combine all the satay sauce ingredients. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
7. Serve and Enjoy: Brush the baked chicken with the satay sauce and serve immediately. Garnish with chopped cilantro or green onions, if desired.

Variations

• Grilled Satay: If you prefer the traditional grilled version, follow steps 1-2, then grill the chicken skewers over medium heat for 5-7 minutes per side, or until cooked through.
• Vegetarian Satay: Replace the chicken with tofu or tempeh. Follow the same marinade and cooking process.
• Spicy Satay: Add an extra 1/4 teaspoon of red chili flakes to the marinade and satay sauce for a spicier flavor.

Tips

• For a richer flavor, marinate the chicken overnight.
• If you don’t have coconut milk, you can substitute with almond milk or plain yogurt.
• Baste the chicken with the satay sauce halfway through baking for extra flavor and moisture.
• Serve the satay with your favorite dipping sauce, such as peanut sauce, sweet chili sauce, or hoisin sauce.

Nutritional Information

One serving of chicken satay (4 ounces) contains approximately:

• Calories: 250
• Protein: 25 grams
• Fat: 15 grams
• Carbohydrates: 10 grams

Finishing Touches

Chicken satay in the oven is a versatile dish that can be enjoyed as an appetizer, main course, or snack. Its smoky, aromatic flavor and tender texture are sure to impress your taste buds. Experiment with different marinades and sauces to find your perfect combination.

FAQ

Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Thaw it completely before marinating.

Q: How do I store leftover chicken satay?
A: Store leftover chicken satay in an airtight container in the refrigerator for up to 3 days.

Q: What are some side dishes that go well with chicken satay?
A: Rice, noodles, vegetables, or dipping sauces are all great options.