Chicken Satay: Oven Method

Just because it’s too cold to grill outside (plus our propane tank is empty and we won’t refill it until next spring) doesn’t mean we can’t enjoy dishes like this one, with flavours that remind us of warmer climates. The chicken is marinaded in a lime and curry mixture, then broiled and served with a creamy Thai peanut sauce, which gets its kick from sriracha.

Traditionally, the chicken pieces are threaded onto skewers for grilling. I decided to do without them this time for convenience’s sake.

Oven Broiled Chicken Satay with Creamy Thai Peanut Sauce

3 tbsp. lime juice
1 tsp. curry powder
2 tsp. honey
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/8 tsp. salt
2 cloves garlic, finely chopped
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
Crushed peanuts (optional)

Peanut sauce:
2/3 cup vanilla yogurt
1/4 cup creamy peanut butter
1/4 cup coconut milk
1 tbsp. soy sauce
1/2 tsp. sriracha hot pepper sauce

Mix lime juice, curry powder, honey, coriander, cumin, salt, and garlic in a resealable plastic bag or shallow dish with a lid. Add chicken and stir to coat with lime juice mixture. Cover and refrigerate 2 hours, stirring occasionally.

Whisk together peanut sauce ingredients in a small saucepan. Warm on low heat while you broil the chicken.

Set oven control to broil. Line a baking sheet with aluminum foil and spray with cooking spray. Spread chicken pieces in a single layer on the prepared baking sheet, and brush generously with the marinade. Discard any remaining marinade. Broil about 3 inches from heat for 10-20 minutes, turning every 5 minutes, until chicken is no longer pink in centre. Serve chicken with peanut sauce, additional sriracha, and crushed peanuts if desired. Goes well with noodles or rice.