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Chicken Satay, Tray bake easy, one pot!

September 13, 2015 by Tania 15 Comments

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What a brilliant idea. Chicken satay tray baked in the oven. This will have you eating flavour packed chicken satay in no time at all.

Tray baked Chicken Satay

A couple of weeks ago I banged out a tray baked Green Curry 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

Tray baked Chicken Satay

Oven Baked Chicken Satay

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
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Main
Cuisine Asian
Servings 6 serves

Ingredients
  

  • 2 kg Chicken drumsticks or boneless thigh fillets 10-12, 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 or use lemon juice for substitute
  • 80 ml sweet soy sauce called Ketchup Manis-4 heaped Tablespoons
  • 60 ml Soy Sauce light soy or tamari (3 Tablespoons)
  • 50 gm ginger grated ( or approx 3 Tablespoons)
  • 2 cloves garlic crushed
  • 40 ml lemon Juice 2 tablesoons
  • 1 bunch coriander chopped well soaked and cleaned. Chop the roots and stems and reserve the leaves
  • 1/4 tsp salt

Instructions
 

  • Set the oven to 180 C/ 350 F

Satay sauce base

  • Put the soy sauce, sweet soy, coconut milk, peanut butter, ginger, garlic, stock, lemon, tamarind and the finely chopped roots and stems and some leaves of the coriander in a large bowl. Reserve some of the leaves to garnish and serve. Stir well to combine all the ingredients. ( It's kind of like a big satay milkshake)
  • Put the chicken drumsticks into large baking dish that holds them in a single layer (and if using boneless thighs do the same)
  • Pour the sauce over the chicken and turn the chicken over a bit to coat it. Sprinkle with salt.
  • Bake the drumsticks uncovered for an hour (60 min) or till cooked through when pricked with a fork. Fillets will take a shorter time – around 40 minutes
  • Serve with coriander leavea and rice or noodles.

Notes

You can add chopped roasted peanuts and a dollop of thick chilled coconut cream to each serve
You can roast a whole chicken in this mixture too. The chicken should be seasoned and rubbed with some oil after rolling in the starter sauce. The whole chicken will take a little longer but it makes a great dish for the middle of a table. test the inside of the legs to make sure the chicken is cooked through. it will take about 1- 1 1/2 hours
 
 
Keyword baked, satay, tray bake
Tray Baked Chicken Satay

Tray Baked Chicken Satay appeared first on My Kitchen Stories

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Filed Under: Asian, Chicken and Poultry, RECIPES Tagged With: asian food, baked chicken, baked chicken satay, Chicken, chicken drumsticks, Chicken satay, chicken satay recipe, Dinner., easy chicken dishes, easy chicken satay, how to make chicken satay, Maincourses, oven baked, Satay, try baked chicken satay

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Reader Interactions

Comments

  1. talisha schmidt

    July 1, 2020 at 6:38 pm

    Hey, I can’t find where it says what temp to put the oven

    Reply
    • Tania

      July 1, 2020 at 7:08 pm

      Hi Talisha. I think you may find it is 180 C/ 350 F. I hope you can see that up there now.

      Reply
  2. veronica

    June 4, 2016 at 4:32 pm

    Did I miss something because I couldn’t find where to put the coconut milk in and what temperature to cook it in…. it’s ok for me, as I’m an everyday cook but for those just starting, it’s not helpful….

    Reply
    • My Kitchen Stories

      June 4, 2016 at 10:35 pm

      Hi Veronica thank you for your email. you are correct when adding all of the ingredients into the first mix I left out the coconut. Thanks to you it is corrected.

      Reply
  3. megan @ a dash of megnut

    September 27, 2015 at 1:54 am

    This looks so delicious! Love that you used chicken legs too!

    Reply
  4. Becky Winkler (A Calculated Whisk)

    September 19, 2015 at 11:18 am

    This is such a great idea! I LOVE chicken satay 🙂

    Reply
  5. Ramya Menon @ War and Cheese

    September 19, 2015 at 2:34 am

    5 stars
    This is just heavenly. It’s what I would want on a sunday evening! Looks dreamy!!

    Reply
  6. Cassandrea at chewsandbrews.ca

    September 18, 2015 at 11:39 pm

    I have not ever made my own chicken satay! I think I will start with your recipe! This looks fantastic!!

    Reply
  7. Annie @ Annie's Noms

    September 18, 2015 at 5:15 pm

    Even though I love chicken satay, I’ve never made it at home, but I seriously need to! This looks great!

    Reply
  8. Ashley @ Big Flavors from a Tiny Kitchen

    September 18, 2015 at 1:22 pm

    Love the idea of baking the chicken this way. Satay sauce is one of my favorites!!

    Reply
  9. Dorothy at Shockingly Delicious

    September 18, 2015 at 9:04 am

    How smart is THIS to do it in the oven! Genius!

    Reply
  10. Ai Ping | Curious Nut

    September 18, 2015 at 8:02 am

    You had me at Satay!

    Reply
  11. Blessing Okpala

    September 18, 2015 at 7:16 am

    Wow, this dish looks superb. I love rice especially when paired with chicken and this is just spot on. Thanks for sharing the recipe.

    Reply
  12. Krista

    September 15, 2015 at 7:21 pm

    5 stars
    With the weather heating up, standing over the stove sounds ghastly. 🙂 This dish, however, sounds fantastic!

    Reply
  13. The Surprised Gourmet

    September 14, 2015 at 9:11 pm

    5 stars
    This looks delicious and you can never go wrong when chicken is involved. I like that you used the crunchy peanut butter and the fact you don’t have to watch over it.

    Reply

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About Me

Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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