Chicken Satay Recipe

Satay chicken

  • serves 6
  • Easy

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



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