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Oven-Roasted Chicken Satay
Ingredients
- 6 Chicken thighs or portions
- 3 tbsp Peanut Butter
- 1 tbsp Red Thai Curry Paste
- 3 tbsp Lime or Lemon Juice
- 3 tbsp Light Soy Sauce
- 2 tsp Sesame Oil
- 1 tsp Honey
- 1 tbsp Grated Ginger
- 2/3rd cup Coconut Milk
- Spring Onions
- basil
Servings: People
Instructions
To make the marinade
- Combine the peanut butter, curry paste, lemon juice, soy sauce, sesame oil, honey, ginger and coconut milk and mix until smooth.
To cook the chicken:
- Turn over to 180ºC Place the chicken in a non-metallic container and pour the marinade over. Cover with cling wrap and set aside to marinade for 15 minutes. You can also marinade over night.
- Transfer the chicken onto a greased baking sheet and season lightly with salt and pepper. Keep the remaining marinade aside for later.
- Roast the chicken uncovered for 30 minutes. Turn the chicken and pour the reserved marinade over.
- Turn the oven up to 200º C and roast for a further 30 minutes.
- Scatter with roasted nuts, diced spring onions and basil.
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