Oven-roasted chicken satays

A cheat's version of the popular Asian dish.
recipe, chicken, roast,dinner

Recipe from: 16 March 2016
Preparation time: 30 min
Cooking time: 1h


  • 2
    free-range, bone-in chicken thighs
  • 3
    peanut butter, smooth or chunky
  • 1
    Red Thai curry paste, heaped
  • 3
    lime or lemon juice
  • 3
    light soy sauce
  • 2
    sesame oil
  • 1
  • 1
    freshly grated ginger
  • 2/3
    coconut milk
  • handful
    of roasted, salted peanuts, roughly chopped
  • several stems spring onions, diced
  • basil (optional)
Servings: Change Serving


Preheat the oven to 180º C.

For the marinade, combine the peanut butter and curry paste. Add the lemon juice, soy sauce, sesame oil, honey, ginger and coconut milk. Mix until smooth.

Place the chicken in a non-metallic bowl and pour the marinade over. Cover with cling film and set aside to marinate for 15 minutes or over-night.

Transfer the chicken (skin side down), onto a greased baking sheet and season lightly. Keep the remaining marinade aside for later.

Roast the chicken uncovered for 30 minutes. Turn the chicken pieces and pour the reserved marinade over.

Turn the oven up to 200º C and roast for a further 30 minutes.

Scatter with roasted peanuts, diced spring onions and basil. Serve with your choice of sides.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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Read more on: dinner  |  recipe  |  chicken  |  roast


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