Sate Chicken

READY IN: 50mins
Recipe by ImPat

This is one my mother in law gave me over 25 years ago and is a family favourite. The original recipe was for chicken wings but I use drumsticks or mixed chicken pieces or a jointed whole chicken. Don't include marinading time. Serve with rice - there's plenty of sauce to mop up - and steamed or stir fry vegetables. The satay sauce I use is called "Jimmy's Sate Sauce" which is a bean based sate not a nut based, so I don't know how a nut based sate would go. UPDATE - now when making with due consideration to diabetic factors I only use 1 tablespoon of honey instead of 1/3 cup, does not detract from flavour and the skin does not tend to burn (caramalise as much) and tends to be slightly crispy) and I usually quarter a small/medium chicken (1.3k to 1.7k) and bake for about 1 to 1 1/4 hours (use backbone for stock) and usually leave wings on the breast.

Top Review by ranch-girl

Yummy - the sauce has such a rich flavor! I'd give it four and a half stars. I used chicken thighs and one breast - (DS went back for thirds!) Also made a vegetarian version by replacing the chicken with sliced tempeh. DD and DS's girlfriend thought it was great. I realized I was out of sherry, so I used sake instead. I did reduce the soy sauce too. I made a simple satay sauce from red chile, garlic, lime juice, sugar, soy sauce, and almond butter. Will make this again for sure! Thanks!!

Ingredients Nutrition


  1. Mix honey, vinegar, tomato sauce, soy sauce, sate sauce, dry sherry and grated ginger in a jug well together. If honey is thick give it a short zap in the microwave.
  2. Put chicken drumsticks into a casserole dish in one layer.
  3. Pour marinade over drumsticks and let stand for a least 30 minutes, turning occassionaly.
  4. Put into a preheated 180 degree C oven and bake for 45 minutes.

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