Description
Delicious and aromatic Satay Chicken Legs marinated in a flavorful curry and coconut milk blend, then oven-baked to tender perfection and finished under the grill for a crispy char. Served with a rich, creamy homemade peanut sauce and jasmine rice, this Thai-inspired dish is perfect for a satisfying dinner with a perfect balance of spices and creaminess.
Ingredients
Chicken and Marinade
- 1.5 kg / 3 lb chicken legs / drumsticks (10 pieces)
- 1/3 cup full fat coconut milk (from a 270ml/9oz can, remaining goes into sauce)
- 1 1/2 tbsp curry powder (e.g., Clives, Keens)
- 1 tbsp Thai red curry paste (recommend Maesri brand)
- 1 tbsp liquid coconut oil or plain oil (vegetable, canola, peanut)
- 1 tsp white sugar
- 1 1/2 tsp cooking salt / kosher salt
Peanut Sauce
- 3/4 cup full fat coconut milk (remaining from the 270ml/9oz can)
- 3/4 cup full fat milk
- 1/4 cup natural peanut butter (runny, not spread type)
- 2 tbsp white sugar
- 1 tbsp Thai red curry paste
- 1 tbsp apple cider vinegar (or white vinegar)
- 1 tsp dark soy sauce
- 1/2 tsp cooking salt / kosher salt
To Serve
- Jasmine rice
- Coriander / cilantro leaves (optional)
- Finely chopped red chili (optional)
- Finely chopped peanuts (optional)
- Plain chunks of tomato and cucumber (as classic Thai side)
Instructions
- Slash the chicken legs: Make 3 slashes into the flesh of the meatier side of each drumstick, being careful not to cut all the way through to the bone to allow the marinade to penetrate deeply.
- Prepare the satay marinade: In a large bowl, mix curry powder, Thai red curry paste, coconut oil, white sugar, salt, and 1/3 cup coconut milk using a rubber spatula. Add the chicken legs and toss well to coat. Use your hands to rub the marinade thoroughly into the slashes, ensuring the flavor is well absorbed.
- Marinate the chicken: Cover and let the chicken marinate for at least 3 hours or preferably overnight in the refrigerator to develop deep flavor. If short on time, marinating less is acceptable but longer is best.
- Preheat the oven: Set your oven to 200°C/390°F (180°C fan-forced) and prepare a baking tray lined with foil and a wire rack on top for even cooking.
- Arrange chicken on the rack: Place the marinated legs spaced on the rack. Scrape any leftover marinade from the bowl and dab onto the chicken for extra flavor.
- Bake the chicken: Bake in the preheated oven for 35 minutes until cooked through and juices run clear.
- Grill for char: Turn on the oven grill/broiler on high and position the chicken about 20cm/8″ from the heat source. Grill for 3 to 5 minutes to get nicely charred bits on the skin.
- Make the peanut sauce: While the chicken bakes, combine all peanut sauce ingredients in a medium saucepan and whisk to combine. Simmer gently on medium-low heat for about 5 minutes, stirring occasionally to prevent catching. The sauce should be pourable but thick enough to coat the chicken beautifully. Keep warm until serving.
- Serve: Arrange the chicken legs on a large plate. Sprinkle optionally with chopped peanuts, red chili, and coriander leaves for freshness. Serve with jasmine rice and the warm peanut sauce in a deep bowl suitable for dunking the chicken. Add fresh chunks of tomato and cucumber on the side for a classic Thai accompaniment.
Notes
- You may use other cuts of chicken as per preference, but drumsticks offer juiciness and perfect texture.
- If natural peanut butter is not runny, gently warm or add a splash of milk to loosen it.
- Marinating overnight gives deepest flavor but minimum 3 hours is acceptable.
- Keep an eye while grilling to avoid burning; char should be light and flavorful.
- Serve immediately for best texture and taste.