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Peanut Satay Roast Chicken

A sauce that is sweet, spicy, salty and creamy all at the same time is the marinade and finishing sauce for this easy seared and roasted chicken. Crunchy peanuts, bright limes and fresh cucumbers, along with a side of coconut rice is the perfect way to showcase this Asian inspired dish.

Course Main Course
Cuisine Asian
Keyword chicken legs, satay
Prep Time 2 hours
Cook Time 1 hour
Servings 4

Ingredients

Satay Sauce

  • 1 medium white or Spanish onion roughly chopped (you can use a yellow onion as well)
  • 4 garlic cloves
  • 1/2 cup organic peanut butter no added sugar
  • 3 tbsp honey or coconut sugar
  • 2 tbsp curry powder
  • 1-2 Thai red chillies as you see fit heat-wise, seeded and de-veined, how much you use will depend on their size and your heat tolerance.
  • 1/4 cup coconut cream or milk from a can, not drinking coconut milk
  • kosher salt and cracked pepper

Roast Chicken

  • 1 tbsp olive oil
  • 4 Chicken Legs
  • 1/4 cup coconut cream or milk
  • fresh cilantro for garnish
  • chopped roasted peanuts for garnish
  • lime wedges for garnish

Instructions

Satay Sauce, can be made earlier in the day and kept refrigerated.

  1. If you are using a yellow onion or especially hot garlic, you may consider doing the following:
  2. In a small sauté pan, chop and cook the onion and garlic over medium heat till softened. This will get rid of any bite or harshness when they are added to the final sauce.
  3. If you are using white or Spanish onions and the garlic are not strong in a nasty way, you can use them raw.
  4. Combine the onions, garlic and the rest of the ingredients (except the coconut cream) in the food processor.

  5. Slowly add the coconut cream or milk (1 tbsp at a time) until you achieve the consistency you want. You want a smooth, creamy, dip. Not too runny but not too thick either. Season with salt and pepper. Start with 1/4 tsp of each.

Marinate the Chicken:

  1. Place 1/2 cup to 3/4 cup of the Peanut Sauce into a large freezer bag. Add the chicken legs to the bag and massage the sauce into all the nooks and crannies of the chicken pieces. Seal the bag securely and store in the fridge, turning the pieces over occasionally. It should stay in the fridge a minimum of 1 hour, but can stay in the fridge overnight.

Roast the Chicken:

  1. Preheat the oven to 400F. When ready to sear off the chicken, remove the pieces from the bag, and scrape off any excess sauce. Some can adhere, but you don't want the pieces swimming in the sauce when you add them to the skillet to sear off. Sprinkle salt and pepper over all the sides of the chicken pieces.

  2. Bring a large cast iron skillet to medium high heat on the stove top. Add the olive oil and coat the surface well. Placing skin side down first, sear off the chicken pieces on both sides, turning after a good burnish has been achieved, about 5 minutes per side. Do not life the chicken or move it before it has created a lovely crust.
  3. Transfer the skillet to the oven and roast off the chicken in the oven till completely cooked through to 170F. This should take anywhere between 45 minutes and 1 hour, depending on the size of the chicken pieces.
  4. Meanwhile, add the remaining unused peanut sauce to a small saucepan and warm through over medium low heat. If you would like to thin it out at all to make it pourable over the chicken, add coconut milk, 1 Tbsp at a time till the desired consistency is achieved.
  5. Serve on a platter, garnished with cilantro, chopped peanuts and lime wedges. Serve the sauce on top, or on the side.
  6. This works wonderfully with a cucumber salad and coconut rice.

Recipe Notes

The sauce will keep fine on its own in a sealed container in the fridge or freezer.  

Use the sauce for soba noodles and sautéed veggies, topped with chopped peanuts, a great meatless meal!

Thin the sauce out and it is a great salad dressing.

See the blog post for directions on how to make Coconut Rice