Authentic Indonesian Chicken Satay with Peanut Sauce
Chicken Satay
Tender grilled chicken skewers served with a rich, velvety peanut sauce and fresh cucumber.
Nutrition (per serving)
There is something truly magical about the aroma of chicken satay sizzling over hot coals. A staple of Indonesian street food, these skewers are more than just a quick bite; they represent a beautiful balance of sweet, salty, and smoky flavors that capture the heart of Southeast Asian cuisine. Whether you’re wandering through a bustling night market in Jakarta or firing up the grill in your own backyard, satay is the ultimate crowd-pleaser that brings people together and delights every palate.
The secret to an unforgettable satay lies in two things: the marinade and the peanut sauce. We use a combination of kecap manis (sweet soy sauce), coriander, and turmeric to infuse the chicken with depth and color. But the real star is the creamy peanut sauce—a luscious blend of roasted peanuts, lime, and a hint of chili that transforms the grilled meat into something sublime. Served with fresh cucumber and shallots, it’s a refreshing yet indulgent meal that feels both exotic and comforting.
Ingredients
- Chicken thighs, boneless and skinless:1.5 lb
- Kecap manis (sweet soy sauce):4 tbsp
- Vegetable oil:2 tbsp
- Ground coriander:1 tsp
- Ground turmeric:1/2 tsp
- Creamy peanut butter:1/2 cup
- Full-fat coconut milk:1/2 cup
- Brown sugar:1 tbsp
- Lime juice:1 tbsp
- Garlic, minced:3 cloves
- Red chili flakes:1/2 tsp
- Cucumber, sliced:1 piece
- Bamboo skewers:15 pieces
Instructions
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Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
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Cut the chicken thighs into bite-sized 1-inch pieces and place them in a medium mixing bowl.
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In a small bowl, whisk together 2 tablespoons of the kecap manis, 1 tablespoon of vegetable oil, ground coriander, and turmeric. Pour this over the chicken and toss to coat evenly. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
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Thread the marinated chicken pieces onto the soaked skewers, about 4 to 5 pieces per skewer.
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To make the peanut sauce, combine the peanut butter, coconut milk, remaining 2 tablespoons of kecap manis, brown sugar, lime juice, minced garlic, and chili flakes in a small saucepan over medium heat.
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Whisk the sauce constantly for 3-5 minutes until it thickens and becomes smooth. If it is too thick, add a tablespoon of water. Remove from heat and set aside.
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Preheat a grill or grill pan to medium-high heat and lightly grease the surface with the remaining oil.
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Grill the chicken skewers for 3 to 4 minutes per side, or until the chicken is cooked through and has developed nice char marks.
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Transfer the skewers to a serving platter and serve immediately with the warm peanut sauce and fresh cucumber slices on the side.
Tips & Notes
- Always use chicken thighs instead of breasts for satay; the higher fat content ensures the meat stays juicy even when charred over high heat.
- If you can't find kecap manis, you can make a quick substitute by simmering equal parts regular soy sauce and brown sugar until syrupy.
- For extra flavor, add a stalk of bruised lemongrass to the peanut sauce while it simmers, then remove it before serving.
