Easy Oven-Baked Chicken Satay
By Pip & Nut
Published on 20 April 2022
Easy peasy lemon lime squeezy… and a drizzle of peanut butter. Oh, and some honey too. Time and servings
45 minsTotal time
4Servings
45 minsCooking time
Ingredients
- 3 heaped tbsp of peanut butter
- 0.5 bunch of coriander
- 1 red chilli
- 1 clove of garlic, (peeled)
- 3 heaped tbsp of dark soy sauce
- 2 cm of fresh ginger, (peeled and roughly chopped)
- 3 limes, Zest of 2 limes and the juice of 1)
- 6 bone in chicken thighs, (can use up to 8)
- 1 drizzle of olive oil
- 3 tbsp of runny honey
- 3 tbsp of toasted sesame seeds
Method
Step 1
Preheat the oven to 190°C/375°F/gas mark 5Step 2
Put the coriander (cilantro), stalks and all, in a food processor with the chilli, garlic, peanut butter, soy sauce, ginger and lime zest and juice. Add a couple of splashes of water and blitz to a smooth paste. Season with salt and pepper.Step 3
Place the chicken thighs in a roasting dish, spoon over half the satay mixture (reserve the rest in a bowl for serving) and coat the chicken well. Drizzle with a little olive oil and season. Bake in the oven for 30-40 minutes, until cooked through, drizzling the honey over the chicken 10 minutes before the end of cooking. Once golden, take out of the oven and sprinkle over the sesame seeds.Step 4
Serve on a bed of brown rice or with a fresh green salad, and the reserved satay sauce on the side.Step 5
PRO TIP: If you’d rather have skewers, then just replace the chicken thighs with 4 chicken breasts, cubed and threaded onto skewers (soak the skewers for 20 minutes if they are wooden). The skewers only need 15 minutes in the oven and then a further 5-8 minutes with the honey.