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!
Baked Chicken Satay – 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!
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Baked Chicken Satay
Save This RecipeIngredients
- 3 tbsps peanut butter
- 3 tbsps soy sauce
- 1 tbsp sesame oil
- Juice of 3 limes
- 3 tbsps runny honey
- 1 tsp crushed ginger
- 1 red chilli finely diced
- 1 kg chicken thighs
- 1 tbsp 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.
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