Our factory shop will be closed over Easter and ANZAC day
15 sliders, sliced
4 chicken thighs, boneless
3 tablespoons Peanut satay sauce (store bought)
Roasted crushed peanuts
Nat unsweetened yoghurt, to serve
¼ cup picked Coriander
¼ cup picked Flat Parsley
½ a red chili finely sliced
1 red onion finely sliced
1 Lime juiced and zested
Ready in 30 minutes
1. The night before: In a small bowl combine the chicken thighs and satay sauce, place into the fridge and set aside for 12 hours.
2. Heat oven to 180oC. Remove chicken from fridge and roll each thigh into crushed peanuts. Place into an oven proof dish and bake for 15-20 minutes or until golden and thoroughly cooked. Remove from oven and set aside. When cooled, shred chicken.
3. In a small bowl combine the salad ingredients, and then combine peanut oil and lime to make a dressing.
4. Serve the sliders packed with shredded satay chicken, lightly dressed salad and a dollop of yoghurt.