Copy of EasyOvenBakedChickenSatay.jpg


Serves: 4

Preparation time: 45 minutes



• ½ small bunch of coriander (cilantro)

• 1 red chilli

• 1 garlic clove, peeled

• 3 heaped tbsp peanut butter

• 3 tbsp dark soy sauce

• 2cm piece of fresh ginger, peeled and roughly chopped

• Finely grated zest of 2 limes and juice of 1 lime

• 6–8 bone-in chicken thighs, with skin

• Olive oil, to drizzle

• 3 tbsp runny honey

• 3 tbsp toasted sesame seeds

• Sea salt and freshly ground black pepper


Preheat the oven to 190°C. Put the coriander, stalks and all, in a food processor with the chilli, garlic, peanut butter, soy sauce, ginger and lime zest and juice. Add a couple of splashes of water and blitz to a smooth paste. Season with salt and pepper. Place the chicken thighs in a roasting dish, spoon over half the satay mixture (keep the rest in a bowl for serving) and coat the chicken well. Drizzle with a little olive oil and season. Bake in the oven for 30–40 minutes until cooked through, drizzling the honey over the chicken 10 minutes before the end of cooking. Once golden, take out of the oven and sprinkle over the sesame seeds. Serve on a bed of brown rice or with a fresh green salad with the extra satay sauce on the side.

Recipe courtesy of Pip Murray, styling by Emily Kydd, photographed by Adrian Lawrence