1/1 Photo of Sate Chicken
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.
My Private Note
Units: US | Metric
- 1Mix 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.
- 2Put chicken drumsticks into a casserole dish in one layer.
- 3Pour marinade over drumsticks and let stand for a least 30 minutes, turning occassionaly.
- 4Put into a preheated 180 degree C oven and bake for 45 minutes.
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Nutritional Facts for Sate Chicken
Serving Size: 1 (309 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 521.6
- Calories from Fat 171
- Total Fat 19.0 g
- Saturated Fat 5.2 g
- Cholesterol 177.3 mg
- Sodium 1585.5 mg
- Total Carbohydrate 27.7 g
- Dietary Fiber 0.4 g
- Sugars 24.7 g
- Protein 45.0 g
The following items or measurements are not included: