These baked chicken satay thighs are simple to make and delicious. Plus, you pop them in the oven and leave them – perfect for busy week nights!
Chicken satay, with peanut butter, soy sauce, chilli and honey, is one of my favourite meals. The sauce is lip-smacking tasty. In this version, I use chicken thighs rather than breast and bake it in the oven, making juicy chicken thighs packed with flavour and no fuss.
These would be great served with rice (get a couple of packs of microwaveable rice to make things even easier, I’m not judging) and a salad or some green vegetables. But feel free to have it however you like – perhaps with chips or flatbreads!
The Ingredients
- For the satay sauce – peanut butter, soy sauce, limes, honey, sesame oil, ginger, chilli. These ingredients make a delightful nutty, salty, spicy, sweet sauce which is absolutely delicious!
- Chicken thighs – use thighs with the skin on and the bone in – these will make sure that the chicken stays juicy as it cooks. They’re also cheaper, which is a win!
- Extras – you’ll need olive oil to cook, and coriander to serve. That’s it!
Top Tips
- Make extra This satay sauce keeps well in the fridge for up to two weeks, so why not make double and use the rest for a super quick and easy meal later.
- Cooking the chicken Make sure the chicken is cooked through before eating – there should be no pink meat. If your chicken thighs are large, you may need to cook for a little longer.
- Serve it up My favourite way of eating this baked chicken satay is on a bed of rice with steamed green vegetables and a couple of spoonfuls of the leftover sauce on the side – delicious!
Baked Chicken Satay
Easy baked chicken satay with a sauce made from peanut butter, soy sauce, lime juice, chillies, ginger, honey and sesame oil.
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Ingredients
- 3 tablespoons peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Juice of 3 limes
- 3 tablespoons runny honey
- 1 teaspoon crushed ginger
- 1 red chilli finely diced
- 1 kilograms chicken thighs
- 1 tablespoon olive oil
- Handful fresh coriander leaves
Instructions
- Preheat the oven to 180 degrees C.
- In a bowl, mix together the peanut butter, sesame oil, soy sauce, honey, lime juice, ginger and chilli. Add enough water to make a smooth paste – approximately 100ml.
- Put your chicken thighs on a baking tray, skin side up. Spoon one tablespoon of the sauce on top of each chicken thigh, and use your hands to spread the sauce evenly over the top of the thighs. This should use about half of the sauce – reserve the rest to serve.
- Drizzle with the olive oil. Place in the oven for 35 minutes, or until cooked through.
- Serve with your carb and veg of choice, a handful of fresh coriander leaves and a drizzle of the remaining sauce.
More cosy chicken recipes:
- Chicken Stroganoff Pie
- Chicken and Pea Risotto
- Creamy Chicken and Bacon Pasta
- Easy Thai Red Chicken Curry
- One Pot Chicken, Bacon and Peas
- One Pot Chicken and Green Olive Tagine
- One Pot Chicken, Chorizo and Butter Bean Stew
- Creamy Chicken and Tarragon Pie
- Coq au Vin Pie
- Mediterranean Chicken Casserole with Couscous
Easy and delicious!