Recipe

Oven-baked sticky satay chicken nibbles

Nail a family favourite with this delightfully sticky chicken nibbles recipe. Marinated in an irresistibly nutty homemade satay sauce, these nibbles make a deliciously easy gluten and dairy-free bite

By Jo Wilcox
  • 5 mins preparation
  • 35 mins cooking
  • 30 mins marinating
  • Serves 4
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Ingredients

  • 1/2 cup smooth peanut butter*
  • 1/4 cup soy sauce*
  • 1/4 cup sweet chilli sauce*
  • 1 teaspoon ginger, crushed or finely sliced
  • 1/4 cup warm water
  • 750 gram chicken nibbles*
  • 1/4 cup honey-roasted peanuts
  • 1 spring onion, finely chopped
  • 1 red chilli, finely chopped

Method

  • 1
    To make the marinade, combine the peanut butter, soy sauce, sweet chilli sauce, ginger and water in a bowl and whisk together.
  • 2
    Place the chicken nibbles in a large snap-lock bag, pour in the marinade, seal, then massage sauce all around the chicken. Marinate for at least 30 minutes or refrigerate overnight.
  • 3
    Preheat the oven to 180°C. Line a large shallow roasting tray with baking paper. Arrange chicken on the tray in a single layer and cook for 30-35 minutes, turning once, until golden and caramelised.
  • 4
    Combine peanuts, spring onion and chilli, sprinkle on top and serve.

Notes

  • Check label if eating gluten-free. - When choosing your perfect peanut butter, look for a brand like Pic’s, which contains high-oleic peanuts (they stay fresher for longer) and just a pinch of salt, if that’s the way you like it.

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