Baked Chicken Thighs with Satay Sauce and Tomato Salad


4-5 pieces chicken thighs
Salt and pepper to taste
1 tbsp cayenne pepper
¼ cup light soy sauce
1 tbsp apple cider vinegar
2 tbsp peanut butter
1 tbsp sesame oil
Satay sauce
¼ cup shelled walnuts
1 tsp minced ginger
1 tbsp sesame oil
1 tbsp minced garlic
¼ cup light soy sauce
¾ cup water
2 tbsp smooth peanut butter
4 tbsp honey
1 tbsp apple cider vinegar
Tomato salad
2 medium tomatoes, diced
½ tbsp of chopped celery leaves
1 ½ tbsp mirin
1 tbsp olive oil


Mix all marinade ingredients together and evenly coat the chicken. Allow the chicken to rest for at least 15 minutes or preferably overnight.
Arrange the fillets on a baking rack over a baking pan. Cover the pan with foil and bake on high at 180 C for 45 minutes to one hour.
While the chicken is baking, make the satay sauce:
Grind the walnuts and the ginger until finely ground but not powdery. Heat the sesame oil in a medium sized pan on high.
Add the garlic and allow it to toast. Add the ground walnuts and toast it for a few seconds. Add the soy sauce and the water.
Lower the heat and stir. Add the peanut butter, honey and vinegar and stir until slightly reduced.
Adjust the taste to your preference, adding more of a component if desired.
When done, remove from heat and place the sauce in a serving bowl.
Make the tomato salad: combine all the ingredients in a small bowl and mix well. Allow to rest until ready to serve.
When the juices of the chicken run clear, remove from the oven and place 2-3 chicken fillets on a plate, top it with the satay sauce (be generous) and add the tomato salad on the side. Enjoy.


Lance's picture

When do you add the ginger? I assume when you add the garlic?


Juicy and tender chicken with satay sauce is a classic, but I wanted to add another dimension to it – a side dish that’s fresh to cut through the decadence a bit. So I decided to make a simple tomato in olive oil salad.

Other Names:

Satay Chicken


serves 3-4


Saturday, August 13, 2011 - 5:27am

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