Sate Chicken
Recipe: #14147
September 04, 2014
Categories: Chicken, Asian, 5-Minute Prep, Sunday Dinner, Oven Bake Gluten-Free, High Protein, No Eggs, Non-Dairy, Bone-in Pieces, more
"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."
Ingredients
Nutritional
- Serving Size: 1 (337 g)
- Calories 532.7
- Total Fat - 26.9 g
- Saturated Fat - 7 g
- Cholesterol - 251 mg
- Sodium - 1436.6 mg
- Total Carbohydrate - 21.6 g
- Dietary Fiber - 0.3 g
- Sugars - 19.3 g
- Protein - 49.2 g
- Calcium - 35.2 mg
- Iron - 2 mg
- Vitamin C - 1 mg
- Thiamin - 0.2 mg
Step by Step Method
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
No special items needed.