This recipe came about because I found some Thai peanut satay sauce on sale at the store. I knew I wanted to serve it with chicken skewers, but I needed some ideas. Improvising with chicken is not something I’m good at.
There are many versions online. Lots of them were for grilled skewers, but I wanted to use the oven. Some used the peanut sauce for basting, but I wanted to use it for dipping. After a lot of searching, I found two chicken skewer recipes from the Food Network (their recipes always work for me!) that I combined to make a perfect easy dinner. One recipe gave me the idea to marinate and the other had the cooking instructions.
Here’s the result. I served this with sesame broccolini (trim stems on the diagonal, parboil, drain, drizzle with sesame oil, sprinkle with sesame seeds, serve hot.)
1 7-oz. jar Thai peanut satay sauce
2 1/2 lbs. skinless, boneless chicken breasts
Large handful of cilantro (fresh coriander)
12-14 long bamboo skewers
For the marinade:
1 Tbsp. hoisin sauce (I know it’s not Thai, but it worked)
1/2 cup lime juice
4 Tbsp. agave
2 Tbsp. soy sauce
2 Tbsp. minced fresh ginger
4 garlic cloves, minced
Whisk the marinade ingredients together and set aside.
Trim the chicken, then cut into strips. Length doesn’t matter too much, as long as they’re not more than 5 inches or so. You can always put two small strips together on a skewer. Don’t make them too wide — maybe between 1 and 1 1/2 inches.
Whisk the marinade again briefly, then pour into a large bowl. Add the chicken and let marinate 1-2 hours in the refrigerator.
Soak the bamboo skewers in water for 1 hour so they don’t burn in the oven. A good idea is to lay them in a rimmed baking pan (which you’ll use for the skewers later) and pour enough water on top to cover them.
Preheat the oven to 375F/190C degrees. Remove the bamboo skewers from the pan, empty the water, and line the pan with a sheet of foil.
Thread the chicken strips onto the skewers, leaving space on one end for handling, as with a popsicle stick. Place them on the foil and bake for about 30 minutes, or until cooked through.
While they’re cooking, pinch off four cilantro sprigs, chop the rest, and set aside. Pour the satay sauce into small individual serving bowls and stick a cilantro sprig in each. Make the broccolini, if using.
To serve, stack all the skewers on a large plate and sprinkle the cilantro on top. Put the broccolini in a serving bowl. Place both on the table for everyone to help themselves.