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!
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.
How to make Oven Baked Chicken Satay
Ingredients
- 2 kg Chicken drumsticks or 2 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 lemon juice for substitute
- 80 ml sweet soy sauce Ketchup Manis-4 Tablespoons
- 60 ml Soy Sauce light or tamari (3 Tablespoons)
- 50 gm ginger grated ( or approx 3 Tablespoons)
- 2 cloves garlic crushed
- 40 ml lemon Juice 1/2 a lemon
- 1 bunch coriander well soaked and cleaned. Chop the roots and stems and reserve the leaves
- 1/4 tsp salt
Instructions
- 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
- Put the chicken drumsticks into large baking dish that holds them in a single layer (do the same with the boneless thighs)
- 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 or till cooked through when pricked with a fork. Fillets will take around 40 minutes
- Serve with coriander and rice or noodles.
Tray Baked Chicken Satay appeared first on My Kitchen Stories
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….
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.
This looks so delicious! Love that you used chicken legs too!
megan @ a dash of megnut recently posted..Teriyaki Chicken Wings
This is such a great idea! I LOVE chicken satay 🙂
Becky Winkler (A Calculated Whisk) recently posted..Apple Honey Upside-Down Cake
This is just heavenly. It’s what I would want on a sunday evening! Looks dreamy!!
I have not ever made my own chicken satay! I think I will start with your recipe! This looks fantastic!!
Even though I love chicken satay, I’ve never made it at home, but I seriously need to! This looks great!
Love the idea of baking the chicken this way. Satay sauce is one of my favorites!!
Ashley @ Big Flavors from a Tiny Kitchen recently posted..Falafel-Spiced Chickpea Flatbreads
How smart is THIS to do it in the oven! Genius!
Dorothy at Shockingly Delicious recently posted..Triple Hatch Chile Turkey Dinner Bowl and a #Giveaway
You had me at Satay!
Wow, this dish looks superb. I love rice especially when paired with chicken and this is just spot on. Thanks for sharing the recipe.
Blessing Okpala recently posted..APRICOT SMOOTHIE
With the weather heating up, standing over the stove sounds ghastly. 🙂 This dish, however, sounds fantastic!
Krista recently posted..Bullet Point Days and Vanilla Cake with Boozy Cranberries
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.
The Surprised Gourmet recently posted..Brunswick Stew Hits the Spot