Sate Chicken

Prep Time
Cook Time
Ready In

"This is one my mother in law gave me over 30 years ago and is a family favourite. The original recipe was for chicken wings but I use drumsticks or mixed chicken pieces or a jointed whole chicken. Don't include marinading time. Serve with rice - there's plenty of sauce to mop up - and steamed or stir fry vegetables. The satay sauce I use is called "Jimmy's Sate Sauce" which is a bean based sate not a nut based, so I don't know how a nut based sate would go. UPDATE - now when making with due consideration to diabetic factors I only use 1 tablespoon of honey instead of 1/3 cup, does not detract from flavour and the skin does not tend to burn (caramalise as much) and tends to be slightly crispy) and I usually quarter a small/medium chicken (1.3k to 1.7k) and bake for about 1 to 1 1/4 hours (use backbone for stock) and usually leave wings on the breast."

Original recipe yields 5 servings


  • Serving Size: 1 (421.2 g)
  • Calories 665.9
  • Total Fat - 33.6 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 313.8 mg
  • Sodium - 1795.7 mg
  • Total Carbohydrate - 27 g
  • Dietary Fiber - 0.4 g
  • Sugars - 24.2 g
  • Protein - 61.5 g
  • Calcium - 44 mg
  • Iron - 2.5 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.3 mg

Step 1

Mix honey, vinegar, tomato sauce, soy sauce, sate sauce, dry sherry and grated ginger in a jug well together. If honey is thick give it a short zap in the microwave.

Step 2

Put chicken drumsticks into a casserole dish in one layer.

Step 3

Pour marinade over drumsticks and let stand for a least 30 minutes, turning occasionally.

Step 4

Put into a preheated 180 degree C oven and bake for 45 minutes.

Tips & Variations

No special items needed.



This was marvelous. I used a nut based satay sauce and it worked perfectly

review by:
(30 Apr 2015)