indonesian chicken satay recipe

Written ByJenny Smyth Posted on
indonesian chicken satay recipe
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The Best indonesian chicken satay recipe

I have been making this Indonesian chicken satay recipe for years and it is always a hit with my family. The first time I tried it was at a friend’s house and I knew I had to learn how to make it myself. The combination of tender chicken skewers with that rich, savory peanut sauce is just unbeatable.

My kids love helping me thread the chicken onto the sticks and they get so excited when they see the skewers on the grill. This recipe comes from Indonesia where satay is a popular street food. The chicken is marinated in a mixture of soy sauce, garlic, and spices which gives it a deep flavor.

Then it is grilled over charcoal or on a grill pan until it gets those beautiful char marks. The peanut sauce is what really makes this dish special with its creamy texture and hint of sweetness from palm sugar. What I love about this recipe is that it is perfect for both weeknight dinners and special occasions.

It is healthy too because the chicken is lean and the peanut sauce provides good fats and protein. I often serve it with rice and a simple cucumber salad for a complete meal. The whole family loves it and it always makes me feel like I am giving them something nutritious and delicious.

When I make this satay, I always double the sauce because everyone wants extra. The key is to not overcook the chicken so it stays juicy. I use wooden skewers that I soak in water for 30 minutes before grilling to prevent burning.

This recipe has become a staple in our home and I am so happy to share it with you.

Indonesian Chicken Satay

Indonesian Chicken Satay

4.6 from 760 votes

Tender chicken skewers marinated in a flavorful blend of soy sauce, garlic, and spices, then grilled to perfection. Served with a creamy and slightly sweet peanut sauce, this dish is perfect for any occasion.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken Satay

1 pound boneless skinless chicken thighs, cut into 1-inch cubes
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon white pepper
12 wooden skewers, soaked in water for 30 minutes

For the Peanut Sauce

1/2 cup creamy peanut butter
1/4 cup coconut milk
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice
1 teaspoon sambal oelek or chili paste
1 clove garlic, minced
2 tablespoons water (if needed to thin)

👨‍🍳Directions

1In a mixing bowl, combine the soy sauce, vegetable oil, minced garlic, brown sugar, ground coriander, ground turmeric, salt, and white pepper.
2Whisk until the sugar is dissolved and the marinade is well blended.
3Add the chicken cubes to the bowl and toss to coat evenly.
4Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
5While the chicken marinates, make the peanut sauce.
6In a small saucepan over medium heat, combine the peanut butter, coconut milk, soy sauce, brown sugar, lime juice, sambal oelek, and minced garlic.
7Stir continuously until the sauce is smooth and heated through, about 3 to 4 minutes.
8If the sauce is too thick, add water one tablespoon at a time until it reaches a pourable consistency.
9Remove from heat and set aside to cool slightly.
10The sauce will thicken as it cools.
11Preheat your grill or grill pan to medium-high heat, about 375 to 400 degrees Fahrenheit.
12Thread the marinated chicken cubes onto the soaked wooden skewers, leaving a small gap between each piece for even cooking.
13Grill the skewers for 4 to 5 minutes per side, or until the chicken is cooked through and has nice char marks.
14The internal temperature should reach 165 degrees Fahrenheit.
15Remove from the grill and let rest for 2 minutes before serving.
16Arrange the satay skewers on a serving platter and serve warm with the peanut sauce on the side for dipping.
17Garnish with chopped peanuts and fresh cilantro if desired.

🔧Equipment

Mixing bowl
Grill or grill pan
Small saucepan
Tongs
Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 95mg🧂Sodium: 850mg🌾Total Carbs: 16g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 32g

📝Notes

For best results, use chicken thighs as they stay juicier than breasts. You can also bake the skewers in a 400 degree Fahrenheit oven for 15 to 20 minutes if you don’t have a grill. Soaking the skewers prevents them from burning on the grill.

Watch Video Of How Indonesian Chicken Satay Works

This Indonesian chicken satay recipe is one of those dishes that always feels special but is actually simple to make. I love how the marinade infuses the chicken with so much flavor and the peanut sauce takes it over the top.

It is perfect for family gatherings because everyone can grab a skewer and dip it in the sauce, making it fun and interactive. For storing leftovers, keep the chicken and sauce separate in the fridge.

To reheat, place the skewers in a 350 degree oven for about 10 minutes until warmed through. You can also microwave them for a quick meal.

Serve with rice or a fresh salad and you have a complete dinner that everyone will love. I hope you enjoy this recipe as much as my family does.

❓ Frequently Asked Questions About Indonesian Chicken Satay

1. Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but keep in mind that breast meat is leaner and can dry out more easily. If using breast, marinate for at least an hour and cook just until done, about 3 to 4 minutes per side, to keep it moist.

2. How do I store leftover satay?

Store leftover chicken satay in an airtight container in the refrigerator for up to 3 days. The peanut sauce can be stored separately in a jar for up to 5 days. Reheat the chicken in a 350 degree Fahrenheit oven for 10 minutes or in a microwave for 1 to 2 minutes.

3. Can I make the peanut sauce ahead of time?

Absolutely. You can make the peanut sauce up to 2 days in advance and keep it in the refrigerator. When ready to serve, gently reheat it in a saucepan over low heat, adding a splash of water or coconut milk if it has thickened too much.

4. What can I serve with Indonesian chicken satay?

This satay pairs beautifully with steamed jasmine rice, a fresh cucumber salad, or lontong (compressed rice cakes). You can also serve it with a side of pickled vegetables or a simple green salad for a lighter meal.

5. Is this recipe gluten-free?

To make this recipe gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce. Also check that your peanut butter is gluten-free, as some brands may contain additives. The rest of the ingredients are naturally gluten-free.

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