Slash legs, coat with marinade. Marinate 3 hrs - overnight. Bake 35 min at 200°C/390°F (180° fan) on rack, then grill/broil 3 - 5 min to char. Simmer Peanut Sauce ingredients 5 min, serve with legs!

Slash - Make 3 slashes into the flesh of the meatier side of the drumsticks taking care not to slash all the way through to the bone,

Satay Marinade - Mix the Satay Marinade ingredients in a large bowl using a rubber spatula. Add drumsticks, toss to coat, then use your hands to rub the marinade into the slashes.

Marinate (if you can) for 3 hours to overnight. It's ok if you don't - see Note 5.

Preheat oven to 200°C/390°F (180° fan-forced).

Arrange legs - Line a tray with foil and place a rack on the tray. Arrange legs on the rack. Scrape up any residual marinade in the bowl and dab onto the legs.

Bake for 35 minutes. Flick the oven grill / broiler on high and grill for 3 to 5 minutes with the chicken 20cm/8" from the heat source, to get some nice charry bits. Remove from the oven.

Peanut sauce - While the chicken is baking, put all the sauce ingredients in a medium saucepan and whisk to combine. Simmer for 5 minutes on medium-low, whisking every now and then to stop the base from catching, It should be fairly runny but thick enough to coat the chicken generously (Note 6). Keep warm until required.

Serve - Pile chicken on a large plate. Sprinkle with peanuts, chilli and coriander if using. Place sauce in a deep sauce bowl on the side, deep enough to dunk the entire head of the leg in! Serve with jasmine rice on the side (plenty of sauce for dousing) and plain chunks of tomato and cucumber (classic Thai side).