Baked Coconut Satay Chicken

17 May 2018 By

Coconut cream is a fantastic marinade which adds loads of flavour to chicken meat, and the limes in this dish are a great tenderiser. Together the limes, coconut and other spices brings an infusion of rich tangy flavours to this dish. Plus the added surprise bonus is that the rich marinade is not wasted but used as an accompanying sauce!

IngredientsLatasha's Kitchen Malaysian Satay Paste


  • 400 mL can Ayam brand coconut cream
  • 2 limes − all the zest and juice
  • 2 tbsp Latasha’s Kitchen Malaysian Satay Paste
  • 1 tsp cayenne powder or chilli powder
  • 1 tbsp fresh ginger, finely grated
  • 4 garlic cloves, crushed
  • 1 tbsp hot chilli sauce of choice (sri racha, tabasco, peri peri etc)
  • 1/2 tsp salt
  • Black pepper


  • 2 tbsp melted coconut oil
  • 8 large pieces chicken thigh cutlets or drumsticks, skinless
  • 400 ml water (rinse the coconut tin)
  • 1 tbsp Latasha’s Kitchen Chilli Oil for basting (optional)

Garnish (optional)

  • Fresh coriander leaves
  • Fresh red chillies
  • Fried shallots, store bought


  1. Combine marinade ingredients in a zip lock bag.
  2. Add the chicken pieces and allow to marinate for at least 6-8 hours, although preferably overnight.
  3. Remove chicken from marinade, scraping off the excess. Keep the marinade to turn into an accompanying sauce (recipe below).
  4. Prepare a roasting pan and brush with some melted coconut oil. Preheat the oven to 180˚C for at least 15 minutes.
  5. Cook the chicken for around 40 minutes and turn chicken at around the 25 minute mark for even colouring.
  6. Transfer the baked chicken to a plate, brush with Latasha’s Kitchen Chilli Oil, then cover loosely with foil and rest for 10 minutes.
  7. Serve with reduced accompanying sauce.
  8. Alternatively  tip the entire baked chicken and all its juices in to the pot of sauce.


  1. As this sauce is made from the left-over chicken marinade, it must be simmered for at least 30 minutes so it’s safe for consumption and it also allows for all the rich ingredients to come together.
  2. Pour the marinade into a small saucepan over medium heat.
  3. Add water that was rinsed from the coconut tin and bring to a quick simmer. Then cover and cook on low gentle heat for at least 30 minutes, or until thickened to desired consistency.
  4. Transfer to a sauce bowl to serve as an accompanying gravy or pour the sauce all over cooked chicken.
  5. Add garnishing items.


The baked chicken can also be shredded with two forks and placed back into the cooked marinade. Do this if you like to serve pulled chicken satay burgers with some crisp lettuce cucumber and tomato slices.

For an extra spicy marinade, add one scotch bonnet and cook the marinades per instructions.