Baked Chicken Satay

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A fuss-free, flavor-packed weeknight dinner featuring juicy chicken thighs baked in a nutty peanut satay sauce minimal prep, maximum reward.

4–6 chicken thighs (skin-on, bone-in, about 1 kg)

3 tbsp peanut butter (smooth or crunchy)

2 tbsp soy sauce (or tamari for gluten-free)

1 tbsp sesame oil

Juice of 2 limes

1 tbsp runny honey

1 tsp crushed fresh ginger

1 red chilli, finely diced (adjust to taste)

100 ml water

1 tbsp olive oil

Fresh coriander leaves, for garnish

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Preheat oven to 180 °C (350 °F).
In a bowl, whisk together peanut butter, soy sauce, sesame oil, honey, lime juice, ginger, chilli, and 100 ml water until smooth.
Arrange chicken thighs skin-side up on a baking tray. Spoon about 1 tbsp of sauce over each thigh (using half the sauce) and spread evenly. Reserve the rest for serving.
Drizzle chicken with olive oil and bake for 35 minutes, or until cooked through and juices run clear.
Serve over rice and vegetables. Garnish with fresh coriander and drizzle with reserved sauce.

Double the sauce and store extra in the fridge for up to 2 weeks.

For a less spicy version, reduce or omit the chilli.

Can substitute honey with maple syrup or agave for a different sweetness.

Marinating the chicken for 30 minutes to overnight enhances flavor but is optional.

Use tamari or gluten-free soy sauce for a gluten-free version.

Find it online: https://justsosavory.com/baked-chicken-satay/