Print

Satay Chicken Legs with Peanut Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 11 reviews

Deliciously marinated satay chicken legs baked to perfection and finished with a quick char under the grill for a smoky flavor. Served with a creamy, rich peanut sauce and classic Thai sides, this dish is a perfect blend of savory spices and creamy textures, ideal for a flavorful family meal.

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)
  • 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 any 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 270ml/9oz can)
  • 3/4 cup full fat milk
  • 1/4 cup natural peanut butter (runny, not spread type like Bega, Skippy)
  • 2 tbsp white sugar
  • 1 tbsp Thai red curry paste
  • 1 tbsp apple cider vinegar or regular white vinegar
  • 1 tsp dark soy sauce
  • 1/2 tsp cooking salt / kosher salt

To Serve

  • Jasmine rice
  • Coriander / cilantro leaves (optional)
  • Red chilli finely chopped (optional)
  • Finely chopped peanuts (optional)
  • Plain chunks of tomato and cucumber (classic Thai side)

Instructions

  1. Slash the chicken legs: Make 3 slashes into the fleshier side of each drumstick, being careful not to cut all the way through to the bone. This allows the marinade to penetrate deeply.
  2. Prepare the marinade: In a large bowl, combine 1/3 cup coconut milk, curry powder, Thai red curry paste, liquid coconut oil, white sugar, and salt. Mix well with a rubber spatula.
  3. Marinate the chicken: Add the chicken legs to the bowl and toss to coat evenly. Use your hands to rub the marinade into the slashes thoroughly. Cover and marinate for at least 3 hours or overnight for best flavor.
  4. Preheat the oven: Set oven to 200°C/390°F (180°C fan-forced).
  5. Arrange chicken for baking: Line a baking tray with foil and place a wire rack on top. Arrange the marinated chicken legs on the rack. Scrape any remaining marinade from the bowl and dab it onto the legs for extra flavor.
  6. Bake the chicken: Place the tray in the oven and bake the chicken legs for 35 minutes until cooked through and browned.
  7. Grill for char: Turn on the oven grill or broiler to high. Position the chicken about 20 cm (8 inches) from the heat source and grill for 3 to 5 minutes to develop charred, crispy bits. Remove from oven.
  8. Make the peanut sauce: While baking the chicken, combine remaining coconut milk, milk, natural peanut butter, white sugar, Thai red curry paste, vinegar, dark soy sauce, and salt in a medium saucepan. Whisk to combine and simmer on medium-low heat for 5 minutes, stirring occasionally to prevent sticking. Sauce should be runny but thick enough to coat chicken.
  9. Serve: Arrange the chicken on a large serving plate. Sprinkle with optional chopped peanuts, red chilli, and coriander leaves. Serve with jasmine rice and tomato and cucumber chunks on the side. Place the warm peanut sauce in a deep bowl for dipping.

Notes

  • You can use other chicken cuts, but drumsticks are ideal for this recipe (see Note 7 in original source).
  • Marinating overnight enhances flavor but if short on time, 3 hours is sufficient.
  • Use runny natural peanut butter for the sauce—avoid thicker spreadable peanut butters as they affect sauce consistency.
  • Maesri brand Thai red curry paste is recommended for authentic flavor, but any brand will work.
  • The grilling step adds the characteristic char texture and flavor, which is essential to the dish.
  • The peanut sauce should be smooth and pourable but thick enough to cling to the chicken.
  • Serve with traditional Thai sides like jasmine rice and fresh vegetables for a balanced meal.

Find it online: https://cookedbysarah.com/satay-chicken-legs-with-peanut-sauce-recipe/