Chicken satay is traditionally prepared/grilled on skewers. Since its January and I live in the northeast, I opted for this method of cooking which I thought of based on the delicious success of my EASY CHICKEN GYROS RECIPE. If you haven’t tried that yet, what are you waiting for?
This is not a last-minute throw together recipe. You have to prepare and allow some time to marinate. The best option would be to marinate from overnight, however, since I’m home working, I typically prep these types of the dishes first in the morning and allow them to sit all day in my fridge until dinner time. Whichever you choose, make sure you allow at least 2 hours for the chicken to soak.
This is a dairy free dish that incorporates coconut milk, soy sauce (or TAMARI if you’re gluten free), fish sauce, garlic, ginger, brown sugar and, of course, your yellow curry and turmeric spices.
The peanut sauce is the best part. It compliments the chicken perfectly and is simple to throw together. All you need is some room temperature creamy peanut butter, soy sauce, chili garlic sauce, brown sugar, lime juice and some water to to thin it out. I will be making this dish again very soon because of the peanut sauce.
I served mine with some EASY COCONUT RICE and you can garnish with some chopped peanuts, fresh cilantro and lime wedges.
Thank you for swinging by Hungry Happens! If you decide to make this recipe or any other dish from our site, we would greatly appreciate you commenting and rating it! LOVE YOUR LIFE!
Chicken Satay Loaf with Peanut Sauce
- 2 lbs chicken thighs, boneless skinless
- 1/3 cup full fat canned coconut milk (top part mostly)
- 2 tbs low sodium soy sauce
- 1 tbs fish sauce
- 2½ tsp curry powder
- 1½ tsp turmeric
- 3 cloves garlic, minced
- 1 tbs fresh ginger, grated
- 1 tbs brown sugar
- salt and pepper to taste
- 1/3 cup creamy peanut butter, room temp.
- 2 tbs low sodium soy sauce
- 2 tbs fresh lime juice
- 1 heaping tbs brown sugar
- 1 heaping tbs chili garlic sauce
- 2 tsp fresh ginger, grated
- 1/4 cup water
- lime wedges, fresh cilantro + chopped peanuts
- Rinse then pat your chicken pieces dry with a paper towel. Add them to large ziploc bag.
- In a medium bowl, whisk together everything except the chicken. Transfer to the marinade to the ziplok bag, close and toss everything around to coat the chicken. Marinate for at least 2 hours or overnight in your fridge. I marinated mine for 5 hours.
- Preheat your oven to 350°F.
- IMPORTANT: Line a 9×5" loaf pan with parchment paper.
- Layer the chicken in the loaf pan and then press them down at the end.
- Bake for 1 hour or until the internal temperature reads 165°F. Remove the pan from the oven and let the meat rest for 10 minutes. Next, carefully drain the juices from the pan. Transfer the chicken to a cutting board and slice as needed.
- Whisk together all of the sauce ingredients until smooth. You may need to add more water to get it to your desired consistency.