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  • Easy Oven-Baked Chicken Satay
Easy Oven-Baked Chicken Satay

Easy Oven-Baked Chicken Satay

Brought to you by: Pip & Nut
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Easy peasy lemon lime squeezy… and a drizzle of peanut butter. Oh, and some honey too. 
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  • ½ Bunch coriander
  • 1 red chilli
  • 1 Clove Garlic, (peeled)
  • 3 Heaped tbsp Peanut butter
  • 3 Heaped tbsp Dark Soy Sauce
  • 2 cm 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 Olive oil
  • 3 tbsp Runny Honey
  • 3 tbsp Toasted Sesame Seeds


Step 1

Preheat the oven to 190°C/375°F/gas mark 5

Step 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.

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