Pip & Nut Oven-Baked Chicken Satay

Pip & Nut “Easy Peasy Lemon lime squeezy…. and a drizzle of peanut butter. Oh, and some honey too”

This recipe serves 4 and takes 45 minutes, perfect for busy mums or dads cooking dinner for the family.


1/2 small bunch of coriander

1 red chilli

1 garlic clove, peeled

3 headed Tbsp peanut butter

3 Tbsp dark soy sauce

2cm/3/4 – inch piece of fresh ginger, peeled and roughly chopped

Finley grated zest of 2 limes and juice of 1

6-8 bone-in chicken thighs, with skin

Olive oil, to drizzle

3 Tbsp runny honey


Preheat the oven to 190C/375F/ gas mark 5.

Put the coriander stalks and all, in the food processor with the chilli, garlic, peanut butter, soy sauce, ginger and lime zest and juice. Add a couple of splashes of water and blitz to a smooth paste. Season with salk and pepper.

Place the chicken thighs in a roasting dish, spoon over half the satay mixture (reserve the rest in a bowl for serving) and chat the chicken well.

Drizzle with a little olive oil and season. Bake in the oven for 30-40 minutes, until cooked through, drizzling honey over the chicken 10 minutes before the end of cooking. Once golden, take out of the oven and sprinkle over and spring over the sesame seeds.

Serve on a bed of brown rice or with a fresh green salad, and the reserved satay sauce on the side.

*Pip’s Top Tip:

If you’d rather have skewers, then just replace the chicken thighs with 4 chicken breasts, cubed and threaded onto the skewers (stack the skewers for 20 minutes if they are wooden). The skewers only need 15 minutes in the oven and then a further 5-8 munges with the honey.