Olive Magazine
Chicken Satay Recipe

Satay chicken

Published: March 25, 2015 at 4:07 pm
  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • Serves 6

Liven up your dinner time with this fragrant Thai-style chicken dish. Also tastes great served cold as a picnic or party dish.



  • 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.


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