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Indonesian Chicken Satay with Peanut Sauce

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Charred Indonesian chicken satay skewers with peanut sauce, cucumber, onion, and lime.
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Indonesian chicken satay is a popular street-food classic: marinated chicken skewers grilled until smoky and served with a rich, nutty peanut sauce.

A short marinade adds aromatics and sweetness, while cooking the skewers over high heat gives the chicken the characteristic char without drying it out.

Soak bamboo skewers in water for at least 30 minutes and leave a little space between chicken pieces for even browning.

Serving Suggestions

Serve with peanut sauce, cucumber, red onion, lime wedges, steamed rice cakes, or a simple rice salad.

Grilled Indonesian chicken satay with peanut sauce, lime, cucumber, and fried shallots.

Recipe Notes

Marinate the chicken for up to 12 hours. The peanut sauce keeps refrigerated for four days; thin it with warm water when reheating.

Charred Indonesian chicken satay skewers with peanut sauce, cucumber, onion, and lime.

Indonesian Chicken Satay with Peanut Sauce

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Smoky grilled chicken skewers with a fragrant marinade and creamy Indonesian peanut sauce.
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Prep Time 25 minutes
Cook Time 15 minutes
Marinating 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indonesian
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Marinade
  • 1 1/2 lb boneless chicken thighs cut into bite-size pieces
  • 3 cloves garlic
  • 1 tbsp fresh ginger grated
  • 2 tbsp sweet soy sauce kecap manis
  • 1 tbsp lime juice
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
Peanut Sauce
  • 1/2 cup smooth peanut butter
  • 1/2 cup coconut milk
  • 1 tbsp lime juice
  • 1 tbsp sweet soy sauce
  • 1 tsp chili paste optional
  • 1/4 cup water as needed

Equipment

  • Bamboo skewers
  • Food processor
  • Grill or grill pan
  • Small saucepan

Method
 

Marinate the Chicken:
  1. Blend garlic, ginger, sweet soy sauce, lime juice, coriander, and turmeric into a rough paste.
  2. Toss chicken with the marinade and refrigerate for at least 30 minutes.
  3. Thread the chicken onto soaked skewers, leaving small gaps between pieces.
Grill and Serve:
  1. Whisk peanut butter, coconut milk, lime juice, sweet soy sauce, chili paste, and water in a saucepan.
  2. Warm the sauce over low heat until smooth, adding water to reach a pourable consistency.
  3. Grill the skewers over high heat for 3 to 4 minutes per side until charred and cooked through.
  4. Serve hot with peanut sauce, cucumber, red onion, and lime wedges.

Nutrition

Calories: 590kcalCarbohydrates: 21gProtein: 43gFat: 38gSaturated Fat: 10gCholesterol: 145mgSodium: 980mgFiber: 4gSugar: 12g

Notes

  • Chicken thighs stay juicier than breast meat on a hot grill.
  • If using an indoor grill pan, cook in batches and ventilate the kitchen well.

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