Satay Chicken
Recipe type: Mains
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 8 pieces
This works equally with chicken kebabs just thread diced chicken onto soaked wooden skewers and marinade in the satay sauce for up to 24hrs before barbecuing or grilling under a high heat for 3-4 mins on each side.
  • 300g fresh coriander, inc stalks
  • 11/2 fresh red chillies, seeds optional
  • 1 clove minced garlic
  • 6 heaped teaspoons organic peanut butter, no palm oil
  • 2 tbsp organic tamari soya sauce
  • large piece of fresh ginger, approx 5cms
  • 4 limes, zest and juice
  • 2 tbsp olive oil
  • 8 chicken wings, skin on
  1. Preheat oven to 350F (180C)
  2. Place all ingredients except chicken in a blender and whizz till you have a coarse paste
  3. Pour into a shallow dish and add the chicken wings turning to ensure all the meat is covered.
  4. If marinading, cover and refridgerate until needed or for up to 24hrs
  5. Transfer to a baking tray and bake in your preheated oven for 35-40mins or until juices run clear and marinade has darkened.
  6. Serve hot or at room temperature. Perfect with a bowl of noodles and my asian salad.
Recipe by HEALTHY-CHEF at