Satay chicken pieces

Satay chicken pieces

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(8 ratings)

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 drumsticks 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

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 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, questions and tips

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8th May, 2016
Great recipe. Lovely flavours, easy to make and the chicken stays very moist, another winner from BBCGF.
2nd May, 2014
This was delicious. I used boneless chicken thighs and cooked them on the bbq.
2nd Aug, 2013
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!
25th Jun, 2013
Left skin on chicken but followed rest of the recipe. Absolutely delicious, great flavours.
26th Sep, 2012
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.
6th Aug, 2012
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.
27th Jan, 2012
I was too slow...
27th Jan, 2012
How do you cook skinless chicken "skin side up"? :P
3rd May, 2011
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.
27th Apr, 2011
This was great. Ate it warm! Boys having it tomorrow a tried ours! Chilli may be a good addition!


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