Try our chicken satay recipe then check out our guide to Malaysian food, and learn how to make your own satay sauce from scratch.

For more inspiration with this peanut sauce, try our steak satay noodles, chicken satay with rice, chicken satay noodle salad and chicken schnitzel bánh mì with satay sauce.


  • 6 skinless chicken drumsticks
  • 6 skinless chicken thighs
  • 1 zest and juice lime
  • 2 roughly chopped lemon grass stalks
  • ginger, 2 roughly chopped thumbsized pieces
  • 3 garlic cloves
  • 2 tbsp peanut butter
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • 160ml tin of coconut cream
  • 1 bunch coriander, roughly chopped


  • STEP 1

    Slash deep cuts into chicken drumsticks and chicken thighs, then put into a large container. Put the zest and juice of lime, lemon grass stalks, chunks of ginger, garlic cloves, peanut butter, turmeric, ground cumin, coconut cream and 1 tsp salt into a processor, then whizz until smooth. Roughly chop a bunch of coriander, then add to the mix. pour the marinade over the chicken, then chill for at least 2 hours.

  • STEP 2

    Heat oven to 190c/170c fan/gas 5. Line 1-2 large baking trays with foil and grease with a little oil. Spread out the chicken over the trays and roast for 1 hour, or until the chicken is cooked through and the coating golden and slightly charred in places.

More chicken satay recipes

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Chicken satay noodles

This recipe for chicken satay noodles is a really easy meal for two that's ready in under an hour - perfect for midweek.

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Check out our easy chicken satay salad recipe with rice noodles, red cabbage, shredded carrots and roasted peanuts. This vibrant crunchy salad is low in calories and ready in an hour.

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