Roasted chicken served with a delicious peanut sauce."Loved this. The peanut sauce has lasted and helped to add to a number of other delicious dishes." - CanadaWoodFamily
Yield: 4 Ready in 45 minutes
16 people trying soon
Verified by stevemur
|12 chicken drumsticks|
|1 teaspoonkosher salt|
|1/4 teaspoonfreshly ground pepper|
|1/2 teaspoonground ginger|
|1/2 teaspoongarlic powder|
|2 tablespoonsfresh cilantro; chopped|
|1 Cooking spray|
|1 cancoconut milk; 13.5 ounces|
|6 tablespoonscreamy peanut butter|
|3 tablespoonsdark brown sugar|
|3 tablespoonslight soy sauce|
|1/4 teaspoongarlic powder|
|1 teaspoonhot curry powder|
|2 tablespoonsfresh lemon juice|
|2 tablespoonsrice vinegar|
|4 scallions; finely chopped|
|1/2 cupfresh cilantro; finely chopped|
Chicken Satay Preparation
Preheat oven to 450 degrees. Boneless, skinless chicken breasts, cut into 3 or 4 strips lenghwise may be used instead of drumsticks. Line a baking sheet with foil for easy clean up. Spray the foil lined pan with cooking spray. Place the chicken pieces in a large container that will allow for easy tossing with the spices. To the chicken, add salt, pepper, ginger, garlic powder and cilantro. Toss the chicken to evenly distribute the spices and place on the baking pan. Spray the chicken with cooking spray and roast in preheated oven until done, about 35 to 40 minutes, turning after 20 minutes.
Meanwhile make the dipping sauce. In a medium sauce pan, mix the coconut milk, peanut butter, brown sugar, soy sauce, garlic powder, curry powder, lemon juice, vinegar, scallions and cilantro. Bring to a simmer (do not boil) and cook while stirring for 15 minutes, until thickened.
Serve chicken with dipping sauce.
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