Tray Baked Chicken Satay, easy, one pot!

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Tray Baked Chicken Satay

Tray baked Chicken Satay

A couple of weeks ago I banged out a tray baked Green Chicken . It was such a good idea that I wanted to explore the idea more.

Sometimes I don’t want to stand over the stove. I don’t want to stir and add, or fuss around, I just want dinner to cook itself…. and that’s just what this idea is about. Imagine the best Chicken Satay and then imagine it baking all by itself. Yep Tray baked Chicken satay!

Tary baked Chicken Satay

I had a bit of a run on the peanut butter last week, making a couple of recipes. Do you like peanut butter? I love the roasted crunchy stuff the best. You could use any peanut butter you like, crunchy or smooth, but for this I like all the crunchy little bits in the sauce.

Give this a try.

Tray Baked Chicken Satay

5.0 from 3 reviews
How to make Oven Baked Chicken Satay
My Kitchen Stories: 
Make this special Satay by baking all in one tray and let it bake away while you get on with other things. All you need to do is add rice or noodles to serve. This recipe uses Australian cup measurements
  • 2 kg chicken drumsticks (10-12) or 2 kg boneless thigh fillets ( fat trimmed)
  • 400 ml coconut milk (1 can)
  • 125 ml chicken stock (1/2 cup)
  • 120 gm Peanut Butter crunchy (1 cup)
  • 3 tablespoons Tamarind paste (lemon juice for substitute)
  • 80 ml sweet soy sauce (Ketchup Manis-4 Tablespoons)
  • 60 ml lsoy sauce, light or tamari (3 Tablespoons)
  • 50 gm ginger, grated ( or approx 3 Tablespoons)
  • 2 cloves garlic, crushed
  • 40 ml lemon/lime juice (1/2 a lemon)
  • 1 bunch of coriander well soaked and cleaned. Chop the roots and stems and reserve the leaves
  • Salt
You need a large baking tray or dish with high sides. Oven 180 C / 350 F. mine is 32 cm x 22 or 9 in x 13 inches. anything similar will do.
  1. Put the soy sauce, sweet soy, coconut milk, peanut butter, ginger, garlic, stock, lemon, tamarind and the finely chopped roots and stems of the coriander in a large bowl. Stir well to combine all the ingredients
  2. Put the chicken drumsticks into large baking dish that holds them in a single layer (do the same with the boneless thighs)
  3. Pour the sauce over the chicken and turn the chicken over a bit to coat it. Sprinkle with a ½ teaspoon of salt.
  4. Bake the drumsticks uncovered for an hour or till cooked through when pricked with a fork. Fillets will take around 40 minutes
  5. Serve with coriander and rice or noodles.

Tray Baked Chicken Satay

Tray Baked Chicken Satay appeared first on My Kitchen Stories




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