These Thai Chicken Satay Baguettes are delicious! Tender chicken tenderloins are marinated in a flavourful blend of lemongrass, garlic and spices, then grilled to perfection. The chicken is piled into crisp, fresh baguettes along with a selection of fresh vibrant herbs. To top it all off, a quick homemade satay sauce adds a creamy and nutty finish. Perfect for lunches, portable picnic food or a simple, but delicious dinner!
These Chicken Baguettes are simply irresistible! The contrast of juicy chicken against the fresh, crunchy baguette creates the perfect marriage. Filled with vibrant aromatic herbs, cucumber and a touch of chilli each bite is bursting with freshness and flavour.
My quick homemade satay sauce adds a rich, nutty element that perfectly complements the chicken, tying all the flavours together. This recipe is not only delicious but also a feast for the eyes in a convenient and satisfying baguette style.
Step-by-step how to make Thai chicken baguettes
Satay marinade
Satay Sauce
Grilling chicken
Assembled baguettes
❄️ Storage
FRIDGE:
The chicken baguettes can be made ahead of time. When making ahead of time, allow the chicken to cool completely first before piling into the baguettes and add a little satay sauce before serving. You can also omit the satay sauce all together (they still taste amazing).
Any leftover grilled chicken can be stored in the fridge in an airtight container and used within 3 days.
FREEZE:
The satay chicken, once marinated, can be stored in the freezer in a zip-lock bag. This is a great stand-by to have in the freezer to make these baguettes or simply serve with rice, satay sauce, cucumber, red onion and coriander for an easy meal. Place tenderloins into a zip-lock bag, pour over the marinade, label, date and freeze for up to 3 months. Thaw in the fridge overnight before grilling.
You may also enjoy
- Crispy Pork Belly Banh Mi
- Portugese Chicken Burgers
- Chilli Tuna Panini
- Grilled Thai Chicken Skewers (Gai Yang)
- Vietnamese Chicken Salad
Thai Chicken Satay Baguettes
Ingredients
CHICKEN SATAY MARINADE
- ¼ cup neutral oil (rice bran, peanut, canola etc)
- 1 stalk lemongrass, white part only, chopped (See Note 2)
- 2 cloves garlic, roughly chopped
- ½ – 1 long red chilli, deseeded and roughly chopped
- 4 eschalots, roughly chopped
- 2 tablespoons brown sugar (or honey)
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 600g chicken tenderloins (See Note 4)
SATAY SAUCE (See Note 3)
- 165ml can coconut milk
- 2 tablespoons smooth peanut butter
- 2 tablespoons kecap manis
- 2 teaspoons soy sauce
- 2 teaspoons chilli garlic sauce (I used Sriracha brand)
- 1 teaspoon brown sugar
- 2 tablespoons roasted unsalted peanuts, chopped
- Juice of ½ lime
TO ASSEMBLE
- 1 long baguette, cut into 4
- 1 Lebanese cucumber, thinly sliced lengthways
- 1 cup fresh herb sprigs (I used coriander, Thai basil & mint)
- 1 spring/green onion, halved lengthways, cut into 10cm lengths
- ½ – 1 long red chilli, thinly sliced
Instructions
CHICKEN SATAY MARINADE
- Place all ingredients (except chicken) into a food processor or blender and process until mostly smooth.
- Place chicken into a bowl (or zip-lock bag), pour over the marinade and turn to coat. Cover and chill for at least 2 hours or longer if time permits.
SATAY SAUCE
- Combine coconut milk, peanut butter, brown sugar, kecap manis, soy sauce and chilli garlic sauce into a small saucepan and stir over a medium heat until thickened slightly. Remove from heat and stir through the peanuts and lime juice. Set aside to cool to room temperature (this can be made ahead of time).
COOK THE CHICKEN
- Heat a bbq grill or griddle pan (I used a griddle pan with baking paper to save the clean up) over medium high heat. Add chicken to grill and cook for 7-8 minutes, turning occasionally, or until chicken is cooked through. Transfer to a plate, cover loosely with foil, and rest for 5 minutes.
TO ASSEMBLE
- But the baguettes down the middle (spread with butter if desired). Place some cucumber in each baguette then combine herbs, spring/green onions and chilli (if using) in a bowl. Divide herbs mixture evenly amongst baguettes.
- Pile the grilled chicken into the baguettes, spoon over satay sauce (or serve on the side) and wrap in paper to serve.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - LEMONGRASS
If you can’t get hold of any fresh lemongrass there is always other options. Replace the lemongrass with 1 tablespoon lemongrass paste which you can purchase in the fresh herb section of Coles, Woolies, IGA etc, use some of the Volcom lemongrass available in a jar in the Asian isle of supermarkets, or if you have an Asian grocer close by, they sell finely chopped or whole lemongrass stems frozen. So cheap to buy and a great option to have on hand at all times. - SATAY SAUCE
If your short on time or just prefer, you can use a store-bought satay sauce instead of making it. If making the satay sauce, store any leftovers in an airtight container in the fridge and use within 1 week.
You can even serve the baguettes WITHOUT satay sauce. The marinade is so good on its own and taste delicious with or without the satay sauce. - CHICKEN
You could use chicken diced chicken thighs (or whole) and thread onto skewers before cooking or thickly sliced strips of chicken breast.
The marinade will take up to around 1kg of meat, so if your like me, add more chicken, marinate, freeze and save for another meal or make extra to have for meal prep in the days to come. - ADD CARROT IF DESIRED
If desired, some nice pickled or julienned carrots would also go so well on these baguettes. Mine where pretty full so I didn’t add them but they would be great.
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