Satay chicken legs with peanut sauce

What makes this recipe work

This version of satay chicken focuses on turning drumsticks into an easy dunkable snack: shallow slashes help the flavours penetrate, a satay-style marinade built from coconut milk, red curry paste and curry powder infuses the meat, and finishing the baked legs under the grill develops the char and caramelisation that make satay memorable. Using the same small (270ml) can of coconut milk across both the marinade and the sauce keeps the flavour cohesive and simple to prepare.

Ingredient notes

• Chicken: the recipe calls for 10 large drumsticks (about 1.5kg/3lb); making three shallow slashes on the meaty side helps the marinade reach the flesh without exposing bone.
• Coconut milk: a single small 270ml can is used across both the marinade and the dipping sauce.
• Peanut butter vs commercial peanut spread: natural peanut butter produces a thinner, more pronounced peanut flavour in the sauce; commercial peanut spreads create a thicker, milder sauce.
• Flavour building: red curry paste and a little curry powder are the key aromatics for the satay character; dark soy sauce (1 tsp) is used in the sauce but can be swapped for light/all-purpose soy sauce or extra salt if preferred.
• Thinning the sauce: milk or chicken stock is used to reach a pourable texture — start with about 1/2 cup as a guide.

How to get the best result

• Make shallow slashes (about 5 mm deep) on the drumsticks so the marinade can penetrate the meat; rub the marinade into these slashes rather than just coating the surface.
• Marinating is optional but effective: aim for 3 hours to overnight when time allows. The slashes mean the drumsticks still pick up good flavour even with minimal marinating time.
• Bake the legs on a wire rack set over a tray so air circulates and the surface browns evenly without flipping. Bake first, then transfer the tray to a hot grill/broiler for a few minutes to develop charred bits — don’t turn the drumsticks while finishing, as leaving them undisturbed encourages better surface colour.
• While the chicken cooks, make the peanut sauce. Combine the remaining coconut milk (or measure out 3/4 cup if using a larger can), peanut butter or spread, 1 tablespoon red curry paste, and the flavourings listed. Use milk or stock to thin, starting at about 1/2 cup, then adjust until you reach a runny but clingy texture — the recipe describes roughly maple-syrup consistency so it drips yet still coats a drumstick when dunked.
• Cook the sauce gently on medium–low for around 5 minutes, whisking often and avoiding vigorous boiling so the base doesn’t catch. Taste and season with the dark soy and salt as needed. Apple cider vinegar (1 tablespoon) will add brightness.

Serving ideas

These drumsticks are designed to be dunked. Serve them with steamed jasmine rice and generous extra peanut sauce so diners can pour or dunk freely. Fresh tomato and cucumber chunks, an Asian-style slaw, smashed cucumbers, or steamed greens such as broccoli with an Asian sesame dressing are all suggested accompaniments that complement the rich, spicy-sweet satay flavours. Provide a shallow, deep vessel for the sauce so guests can dip whole drumsticks easily.

Storage and make-ahead

• Make-ahead: marinating the drumsticks for 3 hours to overnight will deepen the flavour and is the primary advance preparation step suggested.
• Timing the sauce: the peanut sauce can be made while the chicken bakes, so you don’t need additional hands-on time before serving.
• If you only have a standard 400ml can of coconut milk, measure out the amounts you need; you may have about 1/2 cup left over after using the quantities in this recipe.

Garnish with chopped peanuts, coriander and sliced chilli if you like a bit of crunch and fresh heat. Serve immediately for the best contrast between the warm, charred drumsticks and the smooth, pourable peanut sauce.