Satay Chicken Legs with Peanut Sauce
Oven-baked chicken drumsticks are coated in a Thai-inspired satay marinade and served with a creamy peanut sauce for dunking.
By Cookin' KitchenUpdated
- Total: 3 hours 55 minutes
- Servings: 4 servings
Recipe
Satay Chicken Legs with Peanut Sauce
Oven-baked chicken drumsticks are coated in a Thai-inspired satay marinade and served with a creamy peanut sauce for dunking.
Cookin' · https://cookin.club/recipes/satay-chicken-legs-with-peanut-sauce
- Prep
- 10 minutes
- Cook
- 45 minutes
- Rest
- 3 hours
- Total
- 3 hours 55 minutes
- Servings
- 4
Ingredients
For 4 servings
Chicken and satay marinade
Peanut sauce
To serve
Instructions
Method
Step 1: Make 3 slashes about 5 mm deep into the meaty side of each drumstick. Take care not to cut all the way through to the bone.
Step 2: Mix the satay marinade ingredients in a large bowl with a rubber spatula. Add the drumsticks and toss to coat. Use your hands to rub the marinade into the slashes.
Step 3: Marinate the chicken for 3 hours to overnight if you can. You can skip this step; the chicken will still be flavourful.
Step 4: Preheat the oven to 200°C/390°F (180°C fan-forced).
Step 5: Line a tray with foil and set a rack on top. Arrange the drumsticks on the rack. Scrape any remaining marinade from the bowl and dab it onto the chicken.
Step 6: Bake for 35 minutes. Turn the oven grill/broiler to high and grill the chicken for 3–5 minutes, with the chicken 20 cm/8 inches from the heat source, until charred in spots. Remove from the oven.
Tip: Do not turn the drumsticks while baking; the rack helps them brown.
Step 7: While the chicken bakes, put all the peanut sauce ingredients in a medium saucepan and whisk to combine. Simmer over medium-low heat for 5 minutes, whisking occasionally so the sauce does not catch on the base. Keep warm until needed.
Tip: The sauce should be fairly runny but thick enough to coat the chicken. Simmer longer if it is too loose, or add milk if it is too thick.
Step 8: Pile the chicken onto a large plate. Sprinkle with peanuts, chilli, and coriander if using. Serve the sauce in a deep bowl alongside the chicken, with jasmine rice and plain chunks of tomato and cucumber.
Notes
Storage and variations
Refrigerate leftover chicken and sauce for 3–4 days. The sauce can be frozen for up to 3 months; freezing the cooked chicken is not recommended. You can freeze raw chicken after coating it with the marinade, then thaw and cook it when needed.
For a gluten-free version, use tamari instead of dark soy sauce and check that the red curry paste is gluten-free.
Wings can be used at the same weight and baked at the same temperature and for the same time, without slashing. Boneless thighs can be baked for 20 minutes at the recipe temperature, then browned under the grill. For chicken breast, split it horizontally, coat it in the marinade, and pan-fry rather than bake.
Nutrition per serving
- Calories
- 501 kcal
- Fat
- 40 g
- Saturated fat
- 17 g
- Carbohydrates
- 13 g
- Sugar
- 9 g
- Fiber
- 1 g
- Protein
- 24 g
- Sodium
- 1,173 mg
- Cholesterol
- 109 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Chicken drumsticks take on a satay marinade before baking until browned and charred. Serve them with a thin, creamy peanut sauce for dunking, plus jasmine rice and fresh tomato and cucumber.
The chicken can be marinated for 3 hours to overnight, but the marinade is optional. Slash the meaty side of each drumstick so the flavour can reach the flesh.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment