Description
Sizzling Indonesian Chicken Satay brings tender grilled skewers dripping with rich, tangy peanut sauce straight from street markets of Jakarta. Marinated chicken chunks glazed with aromatic spices create a delicious meal that transports your taste buds to Southeast Asian culinary paradise.
Ingredients
Scale
Protein:
- 1 pound boneless, skinless chicken thighs
Spices and Seasonings:
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon cumin
- 2 cloves garlic, minced
- Salt and pepper
Cooking Ingredients:
- 2 tablespoons vegetable oil
Peanut Sauce Protein Base:
- 1 cup creamy peanut butter
Peanut Sauce Liquids:
- ½ cup coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
Peanut Sauce Seasonings:
- 1 tablespoon brown sugar
- 1 teaspoon chili paste
Garnish:
- Chopped peanuts
Instructions
- Remove 1 pound chicken thighs from refrigerator and slice into thin strips that will easily thread onto skewers.
- Whisk 2 tablespoons soy sauce, 2 tablespoons vegetable oil, 2 tablespoons brown sugar, 2 minced garlic cloves, 1 teaspoon coriander, 1 teaspoon turmeric, 1 teaspoon cumin, salt and pepper in a glass bowl.
- Submerge chicken strips completely in marinade, cover with plastic wrap, and refrigerate for 60 minutes to absorb flavors.
- Soak 6-8 wooden skewers in cold water for 30 minutes to prevent burning during grilling.
- Preheat outdoor grill or grill pan to 400°F with medium-high direct heat zones.
- Thread marinated chicken carefully onto pre-soaked skewers, leaving small spaces between meat pieces for even cooking.
- Place chicken skewers on hot grill and cook for 5-6 minutes on first side until golden brown edges appear.
- Flip skewers and grill additional 5-6 minutes until internal temperature reaches 165°F at thickest part.
- Mix 1 cup peanut butter, ½ cup coconut milk, 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon brown sugar, and 1 teaspoon chili paste in small saucepan.
- Warm sauce over low heat for 3-4 minutes, stirring constantly until smooth and slightly bubbling.
- Transfer grilled satay to serving plate and drizzle with warm peanut sauce.
- Sprinkle chopped peanuts over top as final garnish before serving immediately.
Notes
- Marinate chicken for maximum flavor by letting it sit in the refrigerator up to 8 hours, allowing spices to penetrate deeply.
- Soak wooden skewers thoroughly to prevent burning, which can give a bitter taste to your beautiful satay.
- For a gluten-free version, swap regular soy sauce with tamari and ensure your chili paste is certified gluten-free.
- Create consistent chicken pieces by cutting them into uniform cubes, which helps achieve even cooking and attractive presentation.
- Prep Time: 1 hour 30 minutes
- Cook Time: 10-14 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Indonesian
Nutrition
- Serving Size: 4
- Calories: 583 kcal
- Sugar: 13 g
- Sodium: 670 mg
- Fat: 44 g
- Saturated Fat: 9 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 80 mg