Easy Eats: Satay Chicken Burgers

Satay sauce and chicken are a perfect match. Together, they make a great burger.

Kelly GibneyChef
  • prepare
  • cook
  • 4 servings
  • Easy
A Satay Chicken Burger - a split burger bun filled with lettuce, shredded carrot, cucumber, a satay chicken thigh and pickled red onions, with kumara chips on the side of the plate.
Caption:Kūmara chips are the perfect partner for Kelly Gibney's satay chicken burgers.Photo credit:Kelly Gibney

I especially like these burgers with kūmara chips on the side. The gentle sweetness is a nice match for the satay flavours.

Quick-pickled red onions add a pop of colour to this tasty burger and their tartness offsets the rich satay flavour. This recipe will make enough pickled onions for you to use in other dishes such as tacos, salads and sandwiches.

If you want to get ahead, you can marinate the chicken, and prepare the pickled onions and satay sauce, up to 24 hours in advance.

Ingredients

  • 1 large clove garlic, diced
  • 1 rounded tsp finely grated ginger
  • 1 large red chilli, deseeded and diced
  • 2 Tbsp soy sauce
  • 1 Tbsp honey
  • ¾ cup runny coconut cream (or coconut milk)
  • ½ cup boiling water
  • ¾ cup peanut butter (smooth or crunchy)
  • 4 boneless, skinless chicken thighs
  • 4 sesame seed burger buns, toasted
  • Shredded lettuce and sliced cucumber, to serve

Instructions

  1. Whisk together the garlic, ginger, chilli, soy sauce, honey, coconut cream, boiling water and vinegar. Add the peanut butter and whisk again until entirely combined.
  2. Take half of the satay sauce and pour it over the chicken thighs. Leave to marinate at room temperature for 20 minutes or in the fridge for up to 24 hours (if made in advance).
  3. Place the remaining satay sauce in a small saucepan over a low-medium heat. Simmer for 3-4 minutes, stirring constantly. The sauce will thicken and darken slightly. Add additional water one tablespoon at a time to thin sauce if necessary, Remove from heat and set aside until needed.
  4. Heat oven to 180C. Lay chicken on an oven-proof tray with plenty of space between each piece to allow it to brown. Roast for 30 minutes or until the chicken is cooked through.
  5. Serve the chicken inside the toasted burger buns, with lettuce, shredded carrot and cucumber. Top chicken with a big dollop of satay sauce and some quick-pickled onions.

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