Satay chicken legs with peanut sauce

Aug 25, 2026 - 01:00

Here’s a fabulous way to cook chicken legs in the oven – turn them into satay drumsticks with a peanut dipping sauce for dunking! Drumsticks are such good value, I don’t know why we don’t use them more often.

Cost estimate: $2.05 per serving, using current prices at Woolworths (Australian grocery store).

Satay Chicken Legs with Peanut Sauce

I feel like chicken legs is a cut that is often overlooked, and I don’t know why. You get the juicy meat of thighs, the fun of drumsticks, and they’re good value.

So here’s a recipe to try to get you excited about using drumsticks! I’m giving them a satay makeover – marinated in Thai flavours, roasted until golden, then served with a creamy peanut dipping sauce that you can dunk the entire drumstick into.

Big flavour, little spend!

Ingredients in Satay Chicken Legs with Peanut Sauce

This has the same ingredients as Thai Chicken Satay Skewers, but the cooking method and quantities for the marinade and sauce have been adapted to suit chicken legs. Also, I intentionally made the sauce thinner so it’s suitable for dunking the entire drumstick in!

1. Chicken and satay marinade

Marinating is optional. You will still get plenty of tasty flavour in the chicken even without marinating time.

How to make Satay Drumsticks with Peanut Sauce

Drumsticks – You’ll need 10 large drumsticks, totally around 1.5kg / 3lb. If yours are smaller, use more, or larger, use less. Just make sure they will all fit on the tray with a little space between them.
Other chicken cuts – Wings and boneless thighs can be used and cooked in the oven. Breast is better done on the stove. See recipe card notes for directions.
Small can coconut milk – Here in Australia, some brands of coconut milk come in a handy small 270ml/90oz can which turns out to be just the right amount to make the satay marinade for the chicken plus a good amount of sauce (enough for chicken dunking and rice dousing). If you can only get standard 400ml/14oz cans, that’s totally fine, just measure out what you need. You’ll have 1/2 cup left over – use it to make the peanut sauce for Gado Gado!
Thai red curry paste – The secret ingredient in Thai satay, for both the marinade and peanut sauce! Maesri is my preferred brand (photo here). Authentic flavour, cheap and even carried at regular shops here in Australia (Coles, Woolies, Harris Farms). But any will do here as we only use a little. Tip: If using Maesri cans which can’t be resealed, freeze leftovers flattened in a ziplock bag so you can easily break off what you need.
Curry powder – This is a key ingredient for a proper satay flavour. Just use regular curry powder form grocery stores, like Clives or India or Keens. Mild, not hot (unless you want it spicy!).
Oil – This is loosen the marinade a bit and also to help it brown, avoiding the need to spray the chicken with oil before baking. Use liquid coconut oil if you have it, else any plain flavoured oil.
Salt and white sugar – For seasoning.

2. peanut sauce

And here’s what you need for the peanut sauce. As mentioned above, it’s the same ingredients as the peanut sauce for everybody’s favourite Thai Chicken Skewers, except thinner so it’s more suitable for dunking.

Coconut milk – The rest of the 270ml / 9oz can, else measure out 3/4 cup.
Natural peanut butter – The type with no added oil or sugar. Best for stronger peanut flavour and a thinner sauce for dipping. Peanut butter spreads like Bega or Skippy also work, but the sauce will be thicker and milder.
Thai red curry paste – See notes in the marinade ingredients section above. We only need 1 tablespoon for the peanut sauce. Don’t skip it! It’s a key flavouring.
Milk – This is what I use to thin the sauce. Chicken stock can also be used. Water can be a fall-back, though I’d start with 1/2 cup (concerned about flavour dilution).
Apple cider vinegar – This is for a touch of tang, to balance out the richness. It doesn’t make it sour (we only use 1 tablespoon).
Dark soy sauce – Just 1 teaspoon gives the sauce the right satay-brown colour. It doesn’t add flavour though, so substitute light/all-purpose soy sauce or 1/4 teaspoon extra salt, though expect the sauce to be paler in colour.
Salt – To season the sauce.

How to make Satay Chicken Legs with Peanut Sauce

No skewering, no chopping – just some quick slashes to get that tasty satay paste right into the flesh!

Slash – Make 3 slashes into the flesh of each drumstick. Do this on the meaty side, not the side that the bone runs closer to. Make the slashes about 5 mm / 1/5″ deep, in the position pictured in the photo above, taking care not to cut all the way through to the bone (that’s a bit deep and will open up too much).
This will help the satay marinade flavour penetrate into the flesh. It’s especially important not to skip it if you don’t have time to marinate.

Satay marinade – Mix the ingredients together using a rubber spatula in a bowl large enough to toss the drumsticks.
Toss the drumsticks in the marinade using the rubber spatula until they are all coated. Rub the marinade into the slashes to get the flavour right into the meat!

Marinate (if you can) – Leave the legs to marinade for 3 hours to overnight if you can. 3 hours is enough to get the flavour infusing into the flesh.
But even if you don’t marinate, this is still worth making (I don’t always say that about recipes!) because of the slashes, the flavour in the marinade is quite strong and, of course, because you will be dunking the drumsticks into the tasty peanut sauce.
Bake on a rack set on a tray for 35 minutes, then flick to the grill/broiler on high for a few minutes to get some nice charry bits on the chicken. Don’t turn (this is why we use the rack), leaving it undisturbed allows the surface to colour better.

Peanut sauce – Make the sauce while the legs are baking. Just put everything in a medium saucepan, whisk to combine, then let it simmer on medium low for 5 minutes. Don’t let it bubble wildly, it should just simmer. Whisk regularly so the base doesn’t catch. The sauce should be on the runny side, like maple syrup consistency. Not so thick that you feel like you’re dunking the leg into a tub of peanut butter. It should be thin enough so it drips off, but thick enough that it clings generously.
Serve – Pile the legs onto a platter with the sauce on the side. Use a vessel deep enough that you can dunk the whole drumstick in. Sprinkle everything with peanuts, coriander and chilli, if you want a splash of colour. Then dig in!

Matters of serving

Serve these drumsticks with steamed jasmine rice on the side – there’s plenty of peanut sauce to drizzle over.

And I’ve just added plain tomato and cucumber chunks to get greens into this meal. No dressing, nothing. Very typical of how many dishes are served in Thailand – simple and fresh, to balance out strong flavoured mains. Though if you want something more substantial, Asian Slaw or Smashed Cucumbers are two that I always reach for. Else any leafy greens or steamed broccoli with Asian Sesame Dressing (literally takes 90 seconds to make this, and very handy to keep in the fridge as it lasts for weeks and weeks).

And there you go. Dinner sorted! – Nagi x

FAQ

Watch how to make it

Satay Chicken Legs with Peanut Sauce

Recipe video above. I do love Chicken Satay Skewers, but sometimes the thought of skewering is all too hard for a Monday night. So let's skip it and use drumsticks instead! The shape is ideal for dunking into the tasty peanut sauce.

Big flavour, low cost, and guaranteed crowd pleaser. Serve with hot steamed jasmine rice – there's plenty of extra sauce for dousing!

Note: This recipe uses a whole 270ml/9oz small can of coconut milk. If you've only got a standard 400ml/14oz one, measure out what you need. Add leftovers into this Quick and Easy Coconut Chicken Curry!

Gluten-free – See Note 8

Course Mains

Cuisine Thai

Keyword Baked Chicken Drumsticks, chicken legs, oven chicken legs

Prep Time 10

Cook Time 45

Optional chicken marinating 3

Total Time 3 55

Servings – 5 people

Calories 501cal

Author Nagi

Ingredients

1.5 kg / 3lb chicken legs / drumsticks (10 pieces) – Note 7 for other cuts

SATAY MARINADE:

1/3 cup coconut milk , full fat (I use a 270ml/9oz small can, the rest goes in the sauce)
1 1/2 tbsp curry powder (eg Clives, Keens, Note 1)
1 tbsp Thai red curry paste (I recommend Maesri brand but any will do, Note 2)
1 tbsp liquid coconut oil or any plain oil (vegetable, canola, peanut)
1 tsp white sugar
1 1/2 tsp cooking salt / kosher salt

PEANUT SAUCE:

3/4 cup coconut milk , full fat (the rest of the 270ml/9oz can)
3/4 cup milk , full fat
1/4 cup natural peanut butter , it’s runny, not the spread kind like Bega, Skippy etc (Note 3)
2 tbsp white sugar
1 tbsp Thai red curry paste (Note 2)
1 tbsp apple cider vinegar , or regular white vinegar
1 tsp dark soy sauce (Note 4)
1/2 tsp cooking salt / kosher salt

For serving

Jasmine rice
Coriander / cilantro leaves, red chilli finely chopped, finely chopped peanuts (all optional)

Cups – Metric

Instructions

ABBREVIATED RECIPE:

Slash legs, coat with marinade. Marinate 3 hrs – overnight. Bake 35 min at 200°C/390°F (180° fan) on rack, then grill/broil 3 – 5 min to char. Simmer Peanut Sauce ingredients 5 min, serve with legs!

FULL RECIPE:

Slash – Make 3 slashes into the flesh of the meatier side of the drumsticks taking care not to slash all the way through to the bone,
Satay Marinade – Mix the Satay Marinade ingredients in a large bowl using a rubber spatula. Add drumsticks, toss to coat, then use your hands to rub the marinade into the slashes.
Marinate (if you can) for 3 hours to overnight. It's ok if you don't – see Note 5.
Preheat oven to 200°C/390°F (180° fan-forced).
Arrange legs – Line a tray with foil and place a rack on the tray. Arrange legs on the rack. Scrape up any residual marinade in the bowl and dab onto the legs.
Bake for 35 minutes. Flick the oven grill / broiler on high and grill for 3 to 5 minutes with the chicken 20cm/8" from the heat source, to get some nice charry bits. Remove from the oven.
Peanut sauce – While the chicken is baking, put all the sauce ingredients in a medium saucepan and whisk to combine. Simmer for 5 minutes on medium-low, whisking every now and then to stop the base from catching, It should be fairly runny but thick enough to coat the chicken generously (Note 6). Keep warm until required.
Serve – Pile chicken on a large plate. Sprinkle with peanuts, chilli and coriander if using. Place sauce in a deep sauce bowl on the side, deep enough to dunk the entire head of the leg in! Serve with jasmine rice on the side (plenty of sauce for dousing) and plain chunks of tomato and cucumber (classic Thai side).

Notes

1. Curry powder – Any curry powder carried at regular grocery stores is fine, no need to hunt down a special one.

2. Thai Red Curry Paste – Maesri is my preferred brand (photo here), widely available in Australia (Coles, Woolies, Harris Farms). Most authentic flavour and cheapest. However, for this recipe, I’m pretty relaxed about the curry paste, use what you’ve got!

3. Natural peanut butter is 100% peanuts with no oil, stabilisers or sugar added. It’s runnier and has a stronger peanut flavour. If you use a spread like Bega, Skippy, the peanut sauce won’t have as strong a peanut flavour and will be thicker.

4. Dark soy sauce – Main purpose is to darken the sauce to make it the proper satay sauce colour we all know and love! Without, it’s paler. If you don’t have any, that’s ok, just use any soy sauce you have but expect a paler sauce.

5. Skipping the marinade – It’s ok, the marinade has a lot of flavour and you rubbed it well into the slashes (right? ? ), the legs will still be very flavourful. Plus, peanut sauce!

6. Sauce adjustments – Simmer longer if loose, add more milk if too thick. Don’t let it get too thick otherwise it will coat the chicken too thickly when you dunk it in!

7. Other chicken cuts – Wings would be great here, same weight, same temp and time, no slashing. For boneless thighs, also don’t slash. Bake 20 minutes per temp in the recipe then finish under the grill/broiler for some colour. For breast, split in half horizontally, coat in satay marinade then pan fry, don’t bake.

8. Gluten-free – Use tamari instead of dark soy (sauce will be a bit paler) and make sure the curry paste you use is gluten-free (Maesri is but I haven’t checked other brands closely)

Leftovers will keep 3 – 4 days in the fridge (sauce and chicken). Not the best for freezing, though the peanut sauce can be frozen for 3 months. You could freeze the raw chicken after coating in the paste, thaw then cook on demand.

Nutrition per serving assuming 5 servings and all the sauce is consumed which is unlikely.