Satay chicken pieces

Prep: 10 mins Cook: 1 hr Plus marinating


Serves 6
Take something different to your next picnic. These aromatic drumsticks are great with sweet chilli sauce or mango chutney

Nutrition and extra info

Nutrition: per serving

  • kcal302
  • fat17g
  • saturates10g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein34g
  • salt0.4g
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  • 6 skinless chicken drumstick and 6 skinless chicken thighs
  • zest and juice 1 lime



    The same shape, but smaller than…

  • 2 lemongrass, very roughly chopped
  • 2 thumb-size chunks ginger, very roughly chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves
  • 2 tbsp peanut butter, crunchy or smooth
  • ½ tsp each turmeric and ground cumin



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 160ml can coconut cream
  • 20g pack coriander, plus extra to serve, if you like
  • a little oil, for greasing
  • sweet chilli sauce or mango chutney, to serve


  1. Slash several deep cuts into each drumstick and thigh, then put into a large, non-metallic container. Put the lime zest and juice, lemongrass, ginger, garlic, peanut butter, spices, coconut cream and 1 tsp salt into a food processor, then whizz until it’s as smooth as you can get it. Roughly chop the coriander leaves and finely chop the stalks, then add to the mix. Pour the marinade over the chicken, massage it into the meat with your hands, then leave to chill for at least 2 hrs, or up to 24 hrs if you have time.

  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, skin-side up, and roast for 1 hr, or until the chicken is cooked through and the coating golden and slightly charred in places. Cool, then chill well and pack in a container, ready to transport. Scatter with a few more coriander leaves to serve, if you like.

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Comments (14)

faceman77's picture

Great recipe. Lovely flavours, easy to make and the chicken stays very moist, another winner from BBCGF.

mademoiselleoliver's picture

This was delicious. I used boneless chicken thighs and cooked them on the bbq.

susieone's picture

What a superb recipe! I make this for a buffet, and followed the recipe without alteration, although I didn't bother with any sauces. I marinaded overnight. The result was a beautiful plate of moist, tasty, chicken pieces, which disappeared very quickly. This recipe will be repeated!

paintballdan's picture

Left skin on chicken but followed rest of the recipe. Absolutely delicious, great flavours.

bowdenei's picture

Yes I too want to know is it supposed to be skinless or not?
I am making this for tonight's dinner and about to put it in the oven. I skinned my drumsticks so I hope it works out well.
Can't give it any stars yet.

chadkaplowski's picture

had a few friends coming over for an informal bite to eat before going out and stumbled across this with 4 hours to go. The recipe was really easy to follow with great results, they all loved them!

Couple of observations :
-We didnt have very long, so we couldn't find any lemongrass, I read online that a half teaspoon of lemon zest would substitute a lemongrass, and it didnt seem at odds with the other flavours.
-Also, I bought far too much chicken, so cooked some with just over 2 hours marinating, and some with the full 24 today. Honestly, I think the flavours were better in the 2hour batch!
-Finally, Quorn fillets are a great substitute if you have any vegetarians (my girlfriend!)

Will probably make this one again.

peppera's picture

I was too slow...

peppera's picture

How do you cook skinless chicken "skin side up"? :P

chockagirl's picture

This was delicious. I think I could've eaten the marinade on it's own! I agree that a touch of chopped chilli could be nice. I made the yellow rice recipe on here to have cold with the chicken. Really nice picnic food. Mine didn't take an hour to cook but they were quite small thighs and drumsticks.

I think there's a slight typo in the recipe - it says to place the chicken skin-side up, but the ingredients says skinless chicken. I took it to mean slit-side up.

sair189's picture

This was great. Ate it warm! Boys having it tomorrow a tried ours! Chilli may be a good addition!

nikkburns's picture

A good one for the lunch box, great with a noodle salad.

monkeyjungle's picture

I ate this hot out of the oven with some rice but I can see that it would probably be better eaten cold as intended as the flavours are quite delicate and would probably be more apparent when cold. I added half a chilli to the mixture and next time I would omit the cumin as it seemed a bit at odds with the rest of the flavours.

vivkenyon's picture

This is another really lovely way to cook chicken. But I've discovered you need to use young lemongrass and you need to chop it quite finely. Marinating for 24-48 hours in the 'fridge meant that the flavours really permeated the chicken. A big thumbs up!

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