Gluten Free Recipe

Gluten Free Recipe: Satay Chicken Drumsticks

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As big satay chicken fans, we recently decided to stop reaching for the takeaway menu to get our satay fix and I developed a recipe for homemade gluten free satay chicken. I have transformed the thai starter into a full blown gluten free satay chicken main course that will feed the whole family without breaking the bank. Chicken drumsticks are a really cheap way of buying chicken and they have loads of good juicy meat on them. Simply roasted in the oven, then finished off with a peanutty, limey sauce, this is an easy midweek meal. This gluten free satay chicken is perfect served with brown rice or new potatoes and a zingy scoop of rainbow slaw.

Oh and as a bonus, this meal happens to be dairy free too – ideal if you have multiple dietary requirements to cater for!

Gluten Free Satay Chicken Drumsticks (Serves 2 hungry people)

Prep time 10 minutes, cooking time 45 minutes

Ingredients

  • 8 chicken drumsticks
  • 1 tbsp cooking oil (olive, vegetable, rapeseed, sunflower all fine)
  • 1 tbsp rice wine vinegar
  • 2 tbsp gluten free tamari soy sauce
  • 1 tbsp sweet chilli sauce
  • The juice of 1 lime
  • 150g crunchy peanut butter
  • 1 tbsp sesame oil
  • 1 tsp chilli flakes

Method

  1. Preheat the oven to 200C. Place the chicken drumsticks in a large baking dish and pour the cooking oil over the top. Turn the drumsticks in the oil so they are well-coated and sit them all with most of the skin facing up. Roast at 200C for 30 minutes, until the skin has started to turn golden.
  2. In the meantime, make the satay sauce in a bowl. Mix the rice wine vinegar, tamari, sweet chilli, lime juice, peanut butter, sesame oil and chilli flakes until you have a smooth paste.
  3. Take the chicken out of the oven and turn the oven down to 180C. Spoon the sauce onto the chicken drumsticks, using the back of the spoon to ensure each drumstick is well-covered. Then the chicken goes back into the oven for a final 15 minutes of cooking at 180C.
  4. After cooking has finished, serve immediately on a bed of rice. Spoon an excess sauce onto the rice (as it tastes goooood, you don’t want to waste any!) and pop a scoop of rainbow slaw on the side. Enjoy!

If you enjoyed this recipe, why not try one of my other Asian-inspired gluten free dishes:

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