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Satay chicken tray bake

Yields4 ServingsPrep Time10 minsCook Time50 minsTotal Time1 hr

Peanut lovers rejoice! This is a new taste sensation while being an easy, budget friendly family midweek dinner recipe. Try adding your favourite in-season vegetables to create your own variation.

Satay Chicken Tray Bake Recipe

 8 fresh chicken thighs
 1 kūmara, in thin slices
 1 red capsicum, sliced
 1 bunch broccolini (or 1 broccoli in florets)
 extra virgin peanut oil
 2 cloves garlic, crushed
 2 tsp grated ginger
 200 ml ½ can coconut milk
 ½ cup classic smooth peanut butter
 1 tbsp tamari or gluten-free soy sauce
 1 tbsp brown sugar
 ½ tsp sriracha sauce, optional
 1 lime, grated zest and juice
To serve
 A handful fresh coriander and mint
 A handful natural peanuts

Preheat the oven to 180°C.


Drizzle oil in a large oven proof tray or shallow dish then arrange chicken, capsicum and kūmara in a single layer. In a bowl or a jug, mix the peanut butter, coconut milk, sugar, tamari, sriracha (if using), lime juice and zest, ginger, and garlic. Pour the mixture over the ingredients.


Bake for 30 minutes. Take out of the oven and turn over the ingredients, then add the broccoli, spoon the sauce all over. Return to bake for a further 20 minutes or the chicken is cooked through.


5 minutes before the finishing time, insert a small tray of peanuts in the oven to roast.


Serve straight from the oven, garnished with plenty of fresh herbs and toasted peanuts.

Nutrition Facts

Servings 0

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