Sheet Pan Chicken Satay with Spring Rolls
Juicy seared chicken skewers and crispy spring rolls with a silky peanut sauce, all roasted on one pan in under 25 minutes. The perfect Thai-inspired weeknight dinner that looks like you tried way harder than you did.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken thighs
- ⅓ cup smooth peanut butter
- 3 tbsp soy sauce
- 1 whole (juiced) lime
- 6 pieces frozen spring rolls
- 1 tbsp sriracha or chili paste
- 1 tbsp (minced) ginger, fresh
- 3 tbsp (divided) neutral cooking oil
Instructions
- 1
Cut chicken thighs into 1.5-inch chunks. Thread onto skewers or leave as chunks for a sheet pan.
- 2
Whisk peanut butter, soy sauce, lime juice, sriracha, and minced ginger in a small bowl until smooth.
- 3
Toss chicken with 1.5 tbsp oil, salt, and pepper. Arrange on a sheet pan with frozen spring rolls.
- 4
Brush spring rolls with remaining 1.5 tbsp oil. Roast pan at 425°F for 12–14 minutes until chicken edges brown.
- 5
Drizzle peanut sauce over hot chicken. Toss gently to coat; let spring rolls sit until edges crisp, ~2 minutes.
- 6
Serve immediately. Dip spring rolls into extra peanut sauce on the side.
Tools you’ll need
- sheet pan (18x13 inch)
- small mixing bowl
- whisk
- tongs or spatula
- oven
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