Indonesian Peanut Chicken Recipe

Name: Indonesian Peanut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken; 1/2 cup cream of coconut; 3 tablespoons lime juice; 1 tablespoon vegetable oil; 2 teaspoons soy sauce; 2 garlic cloves, crushed; 1/8 teaspoon ground red pepper; 4 boneless skinless chicken breast halves (I like to use boneless, skinless thighs); 4 (10 inch) wooden skewers; Peanut Sauce; 1/3 cup chunky peanut butter; 1/3 cup water; 2 tablespoons soy sauce; 1 tablespoon cider vinegar; 2 garlic cloves, crushed; 1/8 teaspoon ground red pepper

Servings: persons

Chicken
1/2 cup cream of coconut
3 tablespoons lime juice
1 tablespoon vegetable oil
2 teaspoons soy sauce
2 garlic cloves, crushed
1/8 teaspoon ground red pepper
4 boneless skinless chicken breast halves (I like to use boneless, skinless thighs)
4 (10 inch) wooden skewers
Peanut Sauce
1/3 cup chunky peanut butter
1/3 cup water
2 tablespoons soy sauce
1 tablespoon cider vinegar
2 garlic cloves, crushed
1/8 teaspoon ground red pepper

1
For the chicken:
2
Combine the cream of coconut, lime juice, vegetable oil, soy sauce, 2 cloves crushed garlic, and 1/8 tsp ground red pepper; stir well. Set marinade mixture aside.
3
Cut each chicken breast half into 4 pieces. Add the chicken to the marinade; toss gently. Cover and marinate in the refrigerator at least 4 hours.
4
Soak the wooden skewers in water for at least 30 minutes, or use metal skewers. Remove the chicken from the marinade; discard marinade. Thread the chicken onto skewers.
5
Grill over medium hot coals (350 to 400 degrees) for 2 to 3 minutes on each side or until the chicken is done. Serve with the peanut sauce.
6
Peanut Sauce:
7
Combine all the ingredients, stirring well. (Makes 3/4 cup).

577

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: Chicken, 1/2 cup cream of coconut, 3 tablespoons lime juice, 1 tablespoon vegetable oil, and more.

Yes, Indonesian Peanut Chicken 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 Peanut Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions