Name: Satay Chicken Legs with Creamy Peanut Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 3 h 55 min
Cuisine: Thai
Ingredients: 1.5 kg / 3 lb chicken legs / drumsticks (10 pieces); 1/3 cup full fat coconut milk; 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; 3/4 cup full fat coconut milk; 3/4 cup full fat milk; 1/4 cup natural peanut butter (runny, not spread); 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; Jasmine rice; Coriander / cilantro leaves (optional); Red chilli finely chopped (optional); Finely chopped peanuts (optional); Plain chunks of tomato and cucumber (classic Thai side)

Ingredients

1.5 kg (3 lb) chicken legs/drumsticks (about 10 pieces)

1/3 cup full-fat coconut milk (use a 270 ml/9 oz can, reserve the rest for sauce)

1 1/2 tbsp curry powder (e.g., Clives or Keens)

1 tbsp Thai red curry paste (Maesri brand recommended)

1 tbsp liquid coconut oil or any plain oil (vegetable, canola, peanut)

1 tsp white sugar

1 1/2 tsp cooking salt or kosher salt

3/4 cup full-fat coconut milk (rest of the 270 ml/9 oz 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 or kosher salt

Jasmine rice, for serving

Optional garnishes: coriander/cilantro leaves, finely chopped red chili, finely chopped peanuts

Instructions

Step 1: Make slashes in the meatier side of each chicken leg—about three slashes per piece—being careful not to cut through to the bone.

Step 2: In a large bowl, mix 1/3 cup coconut milk, curry powder, 1 tbsp Thai red curry paste, oil, 1 tsp sugar, and 1 1/2 tsp salt to create the marinade. Add the chicken legs and toss to coat. Rub the marinade into the slashes with your hands.

Step 3: Marinate the chicken for at least 3 hours, or overnight if possible, for best flavor.

Step 4: Preheat your oven to 200°C (390°F) or 180°C fan-forced.

Step 5: Line a baking tray with foil and place a rack on top. Arrange the marinated chicken legs on the rack, dabbing any leftover marinade back onto the chicken.

Step 6: Bake for 35 minutes. Then turn on the grill (broiler) to high and grill the legs 20 cm (8″) from the heat source for 3 to 5 minutes to get charred bits. Remove from the oven.

Step 7: While the chicken bakes, combine 3/4 cup coconut milk, 3/4 cup milk, peanut butter, 2 tbsp sugar, 1 tbsp Thai red curry paste, vinegar, soy sauce, and 1/2 tsp salt in a saucepan. Whisk well and simmer on medium-low for 5 minutes, stirring occasionally to prevent sticking. Keep warm.

Step 8: Serve the chicken on a large plate, sprinkle with optional peanuts, chili, and coriander. Place the peanut sauce in a bowl for dipping. Serve jasmine rice and fresh tomato and cucumber chunks on the side.

Tips & Variations

If you can’t find natural runny peanut butter, melt a bit of natural peanut butter with a little oil to achieve the right consistency for the sauce.

Try other chicken cuts such as thighs or breasts, but adjust cooking times accordingly (see notes in recipe).

For extra smoky flavor, finish the chicken over a hot grill instead of under the broiler.

Add a squeeze of lime juice to the peanut sauce just before serving for a fresh tang.

FAQs

Can I use chicken thighs instead of drumsticks?

Yes, chicken thighs work well with this recipe. Adjust the cooking time slightly; thighs usually take less time to cook through, so start checking after 25 minutes in the oven.