Description
Deliciously marinated and oven-baked satay chicken legs served with a creamy, spicy peanut sauce. This Thai-inspired dish features tender chicken drumsticks infused with coconut milk, curry powder, and red curry paste, finished with a rich peanut sauce perfect for dipping. Ideal for a flavorful dinner served with jasmine rice and fresh garnishes.
Ingredients
Scale
Chicken Marinade
- 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
Peanut Sauce
- 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
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
- Slash the chicken legs: Make three slashes into the fleshier side of each drumstick, careful not to cut through to the bone. This allows the marinade to penetrate deeply.
- Prepare the satay marinade: In a large bowl, combine 1/3 cup coconut milk, curry powder, Thai red curry paste, liquid coconut oil, sugar, and salt. Mix well with a rubber spatula.
- Marinate the chicken: Add the chicken legs to the marinade and toss thoroughly to coat. Use your hands to rub the marinade into the slashes. Cover and marinate for at least 3 hours, ideally overnight, to develop flavor.
- Preheat the oven: Set your oven to 200°C/390°F (180°C fan-forced) to prepare for baking the chicken.
- Arrange the 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 leftover marinade from the bowl and brush it onto the chicken for extra flavor.
- Bake the chicken: Bake in the preheated oven for 35 minutes. This ensures the chicken cooks through and starts to develop a golden color.
- Grill to char: Turn on the oven grill or broiler to high. Place the chicken about 20cm (8 inches) from the heat source and grill for 3 to 5 minutes to get delicious charred bits on the skin. Watch carefully to prevent burning, then remove from the oven.
- Make the peanut sauce: While the chicken bakes, combine all peanut sauce ingredients—3/4 cup coconut milk, 3/4 cup milk, natural peanut butter, sugar, red curry paste, vinegar, dark soy sauce, and salt—in a medium saucepan. Whisk together thoroughly and simmer over medium-low heat for 5 minutes. Stir occasionally to prevent burning. The sauce should be thick enough to coat the chicken but still fairly runny.
- Serve: Arrange the baked chicken legs on a large plate. Sprinkle with chopped peanuts, red chilli, and coriander if desired. Pour peanut sauce into a deep bowl for dipping. Serve alongside fragrant jasmine rice and fresh tomato and cucumber chunks for a complete meal.
Notes
- Note 1: Choose a good quality curry powder like Clives or Keens for authentic flavor.
- Note 2: Maesri brand Thai red curry paste is recommended but any similar brand will work.
- Note 3: Use runny natural peanut butter, not the thick spread variety, to ensure a smooth sauce.
- Note 4: Use dark soy sauce for its richer, deeper flavor.
- Note 5: Marinating overnight is best for flavor, but if short on time, marinate at least 3 hours.
- Note 6: If sauce is too thick, add a splash of milk or coconut milk to loosen it.
- Note 7: Other cuts like thighs or whole drumsticks can be used, but cooking times may vary.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Keywords: satay chicken legs, peanut sauce, Thai chicken recipe, oven baked chicken, coconut milk chicken, red curry chicken, dinner recipe
