Thai Chicken Satay Skewers
Seasoned with a Thai inspired marinade and topped with a sweet and spicy sauce, these chicken satay skewers make a delicious and family-friendly meal. And since they can be made ahead and stored in the freezer until you’re ready to eat them, they’re the perfect option for a busy weeknight.
Cook them on the grill or in your oven to whip up a flavorful main dish for dinner with just a few minutes of prep work!
This recipe is a bit more involved than most of our freezer meals, but the end result is worth it. It’s a full meal that will rival any restaurant dish.
Thai Chicken Satay Skewers Recipe
Ingredients:
- 4 boneless, skinless chicken breasts, cut into strips
For the Dressing:
- ¾ cup sundried tomato and oregano salad dressing
- ¼ cup brown sugar
- ½ teaspoon red chili flakes
For the Satay Sauce:
- 1 tablespoon oil
- 3 cloves garlic, minced
- 1 tablespoon Thai seasoning
- 1 cup chicken broth
- 1 cup peanut butter
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lemon juice
- Red chili flakes
Day of Serving:
- Romaine or green leaf lettuce
- White rice
Assembly Instructions:
- Combine the oil, Thai seasoning, and chicken broth in a pot on the stovetop. Cook over medium heat until the mixture comes to a boil, then boil for around one minute. Remove the pan from heat.
- Combine the brown sugar and peanut butter in a medium bowl. Slowly add the hot chicken broth to the bowl and whisk it into the peanut butter and sugar until smooth.
- Add the lemon juice, sesame oil, and soy sauce to the bowl and stir to combine.
- Allow the sauce to cool, then transfer half to a medium freezer bag and the other half to a large freezer bag. Remove excess air from the medium bag, seal it, and set it aside.
- Place the chicken strips in the large bag with the satay sauce. Seal the bag and squish to combine the sauce with the chicken, then remove excess air from the bag and seal.
- Combine the salad dressing, brown sugar, and red chili flakes in another medium bag. Remove excess air from the bag and seal it closed.
- Staple the two medium bags to the large bag above the seal.
- Place the chicken and sauces in the freezer until you’re ready to start cooking.
Cooking instructions:
- Transfer the chicken and sauce to the refrigerator to thaw overnight.
- Place the wooden skewers in water to soak.
- Thread the marinated chicken on the soaked skewers.
- To cook on the grill: Cook the chicken over high heat for three to four minutes on each side.
- To cook in the oven: Arrange the chicken on a baking sheet and cook under the broiler until it is no longer pink, then flip the chicken over cook the other side until it’s no longer pink.
- To serve, place the rice in a lettuce leaf and top with a small amount of the dressing mixture. Serve with extra satay sauce for dipping.
Can I Store Marinated Chicken Satay in the Refrigerator?
This easy recipe is perfect for meal planning since it can be stored in the freezer until you’re ready to start cooking. But if you want to enjoy your grilled chicken sooner, the marinated meat can also be kept in the fridge for short-term storage.
After preparing the sauce ingredients and placing the chicken in the marinade, keep everything in the fridge until you’re ready to start cooking. The chicken can soak in the marinade for up to 24 hours before it should be removed and cooked.
What to Serve with Chicken Satay Skewers?
These savory skewers are packed with Thai flavor, which makes them a delicious option for dinner. And while you can round out your grilled chicken skewers with rice and lettuce, there are tons of other amazing sides their pair perfectly with this spicy main dish.
As you’re putting together your meal play, try serving your chicken satay with some of these other recipe ideas:
- Stir fried vegetables
- Coconut rice
- Cucumber salad
- Egg rolls
- Spring rolls
- Jasmine rice
- Grilled pineapple
- Cauliflower rice
- Fried rice
- Roasted potatoes or sweet potatoes
How Do I Store Chicken Satay Skewers?
These delicious chicken skewers taste amazing the next day! So if you have some leftovers when dinner is through, make sure to transfer them to an airtight container and keep them in the fridge. Your chicken will stay good for up to four days. For easier storage, you can remove the wooden skewers from the chicken before you place them in the container.
You can reheat the chicken skewers in the oven at 350 degrees or in the microwave.
How Long Is Frozen Chicken Satay Good For?
The great thing about preparing this Thai inspired recipe in advance and storing it in the freezer is that you can keep it frozen for weeks before it needs to be cooked! After your freeze your marinated chicken, it will stay good for up to two months.
To ensure you eat your chicken strips before they go bad, make sure to label the freezer bag with the name of the recipe, the date of freezing, and the expected expiration date.
- 4 chicken breasts boneless, skinless, cut into strips
- ¾ cup sundried tomato and oregano salad dressing
- ¼ cup brown sugar
- ½ tsp. red chili flakes
- 1 Tbsp. oil
- 3 cloves garlic minced
- 1 Tbsp. Thai seasoning
- 1 cup chicken broth
- 1 cup peanut butter
- 1 Tbsp. brown sugar
- 2 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- 1 Tbsp. lemon juice
- dash Red chili flakes
- Romaine or green leaf lettuce
- White rice
-
Combine the oil, Thai seasoning, and chicken broth in a pot on the stovetop. Cook over medium heat until the mixture comes to a boil, then boil for around one minute. Remove the pan from heat.
-
Combine the brown sugar and peanut butter in a medium bowl. Slowly add the hot chicken broth to the bowl and whisk it into the peanut butter and sugar until smooth.
-
Add the lemon juice, sesame oil, and soy sauce to the bowl and stir to combine.
-
Allow the sauce to cool, then transfer half to a medium freezer bag and the other half to a large freezer bag. Remove excess air from the medium bag, seal it, and set it aside.
-
Place the chicken strips in the large bag with the satay sauce. Seal the bag and squish to combine the sauce with the chicken, then remove excess air from the bag and seal.
-
Combine the salad dressing, brown sugar, and red chili flakes in another medium bag. Remove excess air from the bag and seal it closed.
-
Staple the two medium bags to the large bag above the seal.
-
Place the chicken and sauces in the freezer until you’re ready to start cooking.
-
Transfer the chicken and sauce to the refrigerator to thaw overnight.
-
Place the wooden skewers in water to soak.
-
Thread the marinated chicken on the soaked skewers.
-
To cook on the grill: Cook the chicken over high heat for three to four minutes on each side.
-
To cook in the oven: Arrange the chicken on a baking sheet and cook under the broiler until it is no longer pink, then flip the chicken over cook the other side until it’s no longer pink.
-
To serve, place the rice in a lettuce leaf and top with a small amount of the dressing mixture. Serve with extra satay sauce for dipping.
