Chicken satay burgers recipe

1. Heat the oven to gas 7, 220°C, fan 200°C. Remove the skin from the chicken thighs by pulling it off, holding the meat with your other hand (see tip below for how to use chicken skin). Flip the chicken thighs over and sit on a chopping board. Use a small knife to cut a slit down the length of the bone, then cut around it and pull the bone out with your fingers, leaving as much meat as possible.
2. Put the chicken thigh fillets in a bowl and add 100g satay sauce. Mix well, then transfer to a shallow baking tray and roast for 25-30 mins until golden and cooked through.
3. When the chicken has 5 mins left, halve and toast the buns. Toss the tomatoes, onion and chopped coriander in a bowl with a small pinch of salt and the dressing. Roughly tear the lettuce into separate leaves.
4. Spread 1 tbsp satay sauce to the bottom of each burger bun, then top with the lettuce, chicken thighs and coriander. Serve with the onion and tomato salad.

Cook's tip: Put the chicken skin on a baking tray, fat side down and rub in 1 tsp vegetable oil. Season well with salt, then roast at the top of the oven at gas 7, 220°C, fan 200°C for 20-25 mins until golden and crunchy. Drain off the fat from the tray, and cool on paper towels. Great crumbled in pasta salads, Caesar salads, or even as a snack with drinks.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.