Prep Time

15 mins

Cook Time

25 mins


  • Ingredients

  • 8 chicken chops (thighs with skin on & bone in)

  • 1 stalk of lemongrass (white part only) finely chopped

  • 4 kaffir lime leaves (centre stalk removed) finely chopped

  • 1 bunch of coriander (cilantro) stems finely chopped

  • 1 tablespoon of light soy sauce

  • 1/2 teaspoon of sesame oil

  • dried chilli flakes (optional)

  • 1 tablespoon of peanut oil


The spicy peanut sauce is by no means a traditional satay sauce, but it does the job!

This marinade works well with salmon, prawns or other poultry.

Pairs well with …..

Steamed rice

  • Spicy Peanut Sauce

  • 2 tablespoons of crunchy peanut butter

  • 2 tablespoons of sweet chilli sauce

  • 1 tablespoon of light soy sauce

  • 1/2 cup of coconut milk

Hints and Tips

If you can’t find Kaffir lime leaves, use the zest of 1 lime. If sauce is too thick, add more coconut milk or water for thinner consistency.

Heat the oven to 180C (360F) degrees.

Heat oil in oven proof pan and sear chicken skin side down for 3-4 minutes.

Turn chicken over and then place pan in oven and cook for 20 minutes.

Whilst the chicken is cooking prepare the sauce by combining all ingredients in a pot and stir over a medium heat.  It’s important to stir whilst heating to ensure sweet chilli sauce does not burn.

Once the chicken is cooked drizzle with peanut sauce and serve.