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.
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!
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.
Oven Baked Chicken Satay
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
Tray Baked Chicken Satay appeared first on My Kitchen Stories
Hey, I can’t find where it says what temp to put the oven
Hi Talisha. I think you may find it is 180 C/ 350 F. I hope you can see that up there now.
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!
This is such a great idea! I LOVE chicken satay 🙂
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!!
How smart is THIS to do it in the oven! Genius!
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.
With the weather heating up, standing over the stove sounds ghastly. 🙂 This dish, however, sounds fantastic!
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.