Indonesian Chicken Satay Recipe

Name: Indonesian Chicken Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Satay Sauce; 1 cup canned unsweetened coconut milk; 3/4 cup roasted salted peanuts (about 4 ounces); 1/2 cup water; 1/2 cup finely chopped onion; 2 T fresh lemon juice; 2 T soy sauce; 2 T (packed) dark brown sugar; 2 garlic cloves; 1 t dried crushed red pepper; 1 t fish sauce (nam pla); 1 T peanut oil; Chicken; 1/2 cup canned unsweetened coconut milk; 1/4 cup soy sauce; 2 T red wine vinegar; 2 T vegetable oil; 2 T grated peeled fresh ginger; 2 t ground coriander; 2 garlic cloves, crushed; 2 pounds skinless boneless chicken breast halves, cut crosswise into 1/4-inch-thick slices; 16 10-inch-long bamboo skewers, soaked in water 30 minutes

Servings: persons

Satay Sauce
1 cup canned unsweetened coconut milk
3/4 cup roasted salted peanuts (about 4 ounces)
1/2 cup water
1/2 cup finely chopped onion
2 T fresh lemon juice
2 T soy sauce
2 T (packed) dark brown sugar
2 garlic cloves
1 t dried crushed red pepper
1 t fish sauce (nam pla)
1 T peanut oil
Chicken
1/2 cup canned unsweetened coconut milk
1/4 cup soy sauce
2 T red wine vinegar
2 T vegetable oil
2 T grated peeled fresh ginger
2 t ground coriander
2 garlic cloves, crushed
2 pounds skinless boneless chicken breast halves, cut crosswise into 1/4-inch-thick slices
16 10-inch-long bamboo skewers, soaked in water 30 minutes

1
For Sauce: Puree first 10 ingredients in blender until smooth. Heat oil in heavy small saucepan over medium-high heat. Add sauce; simmer until thickened and reduced to 2 cups, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cover and refrigerate.)
2
For Chicken
3
Combine first 7 ingredients in large bowl. Add chicken and toss to coat. Cover and refrigerate one hour.
4
Prepare barbecue (Medium-high heat). Thread chicken onto skewers. Transfer 1/2 cup satay sauce to small bowl; brush some of sauce over chicken. Bring remaining sauce to simmer over low heat. Grill chicken until cooked through, turning frequently and basting with sauce from bowl, about 6 minutes total. Transfer chicken skewers to plates, serving satay sauce alongside.

1625

kcal

Calories

Fat

116

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Satay Sauce, 1 cup canned unsweetened coconut milk, 3/4 cup roasted salted peanuts (about 4 ounces), 1/2 cup water, and more.

Yes, Indonesian Chicken Satay falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indonesian Chicken Satay

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions