Go Back
–+ servings
Indonesian Chicken Satay with Peanut Sauce

Irresistible Indonesian Chicken Satay with Creamy Peanut Sauce

This Indonesian Chicken Satay with Peanut Sauce offers a delightful fusion of authentic flavors that captivates all taste buds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 skewers
Course: Appetizers
Cuisine: Indonesian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless, skinless chicken thighs Swap for chicken breast or tofu if desired
  • 1/4 cup Soy sauce Use tamari for gluten-free option
  • 2 tablespoons Vegetable oil Olive oil or sesame oil can enhance flavor
  • 2 tablespoons Brown sugar Honey or coconut sugar can be used alternatively
  • 2 cloves Garlic (minced)
  • 1 teaspoon Ground coriander
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
For the Peanut Sauce
  • 1/2 cup Creamy peanut butter Almond butter can be used as an alternative
  • 1/2 cup Coconut milk Can be replaced with heavy cream or regular milk
  • 2 tablespoons Lime juice Adjust to taste
  • 1 tablespoon Chili paste Adjust based on desired spice level
  • 2 tablespoons Chopped peanuts For garnish

Equipment

  • Grill
  • Mixing Bowl
  • Saucepan
  • meat thermometer

Method
 

Preparation Steps
  1. In a large mixing bowl, combine soy sauce, vegetable oil, brown sugar, minced garlic, ground coriander, turmeric powder, cumin, salt, and pepper. Whisk until well blended. Add the chicken, ensuring thorough coating. Cover and refrigerate for at least 1 hour.
  2. In a saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and chili paste. Heat over low to medium heat, stirring continuously until smooth, about 5-7 minutes.
  3. Preheat your grill to medium-high temperature (about 375°F or 190°C). If using wooden skewers, soak them in water for at least 30 minutes.
  4. Thread the marinated chicken onto the soaked skewers, leaving space between each piece. Aim for 4-5 pieces per skewer.
  5. Grill the skewers for about 5-7 minutes on each side until cooked through and charred, reaching an internal temperature of 165°F (75°C).
  6. Let the skewers rest for a few minutes, then serve warm drizzled with peanut sauce or on the side for dipping, garnished with chopped peanuts.

Nutrition

Serving: 1skewerCalories: 320kcalCarbohydrates: 12gProtein: 24gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 6gVitamin A: 400IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

For added flavor, marinate the chicken overnight. Adjust spice levels in the peanut sauce to personal preference. Remember to soak wooden skewers beforehand for even cooking.

Tried this recipe?

Let us know how it was!