Recipe

Indonesian-Inspired Chicken Satay with Peanut Sauce

Sweet-soy marinated chicken skewers meet a warm peanut-lime sauce and crisp cucumber in this Indonesian-inspired street-food recipe.

Chicken satay skewers served with peanut sauce
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Ingredients

  • 600 g raw boneless skinless chicken thighs, cut into small even strips or 1-inch pieces
  • 4 tablespoons kecap manis (60 ml), divided: 2 for marinade and 2 for sauce
  • 2 garlic cloves, finely grated, divided
  • 2 teaspoons grated fresh ginger, divided
  • 1 teaspoon ground coriander
  • 1 teaspoon neutral oil (5 ml)
  • 1/4 cup smooth peanut butter (64 g)
  • 1/2 cup water (120 ml), plus a little extra for thinning
  • 2 tablespoons fresh lime juice (30 ml)
  • 1/4 teaspoon chili flakes, or less to taste
  • 1 small cucumber (200 g), sliced for serving

Instructions

  1. Combine 2 tablespoons kecap manis, half the garlic, half the ginger, coriander and oil in a bowl. Add chicken and turn to coat. Cover and refrigerate for 30 minutes; do not marinate at room temperature.
  2. While the chicken marinates, whisk peanut butter with the measured water in a small saucepan. Stir in the remaining kecap manis, garlic and ginger, then add the chili flakes.
  3. Heat the sauce gently for 3 to 5 minutes, stirring constantly, until smooth and hot. Remove from the heat and stir in lime juice. Add a little more water if needed so the sauce pours slowly from a spoon. Keep it separate from all raw-chicken utensils.
  4. Thread the marinated chicken onto 12 short metal skewers, distributing it evenly without packing pieces tightly. Discard the used marinade and wash hands, board and bowl before handling ready-to-eat cucumber.
  5. Heat a grill or grill pan to medium-high. Cook the skewers for about 10 to 14 minutes, turning regularly and moving away from intense heat if the sweet coating begins to burn.
  6. Check the thickest chicken pieces with a thermometer and continue until they reach 165 F (74 C). Transfer to a clean platter, not the plate used for raw skewers.
  7. Stir the peanut sauce and warm gently if it has cooled too much. Divide it into four dipping bowls or spoon it across the cooked skewers using a clean spoon.
  8. Serve each person three skewers, one-quarter of the sauce and cucumber slices. Let hot metal handles cool or slide the chicken onto plates with a fork before eating.

These small chicken skewers take their character from kecap manis, a thick sweet soy sauce, and a separate peanut sauce with lime and ginger. The marinade seasons the chicken, while the sauce stays clean and is prepared independently. Cucumber offers a cool contrast to the warm skewers.

This Indonesian-inspired adaptation uses peanut butter for a quick home sauce rather than grinding nuts. It differs from the yakitori in this collection through its sweet-soy marinade and peanut topping. Allow the full refrigerated marinating time before grilling.

Kecap manis

Sweet soy sauce is not interchangeable spoon-for-spoon with ordinary soy sauce. A substitution would change sweetness, thickness and sodium; look for kecap manis and read the allergen label.

Storage

Refrigerate cooked chicken, cucumber and uncontaminated sauce separately. Use within 3 days, or within 2 days for best cucumber texture. Reheat chicken to 165 F (74 C); thin and heat sauce gently while stirring.

Portion and variations

Rice cakes or rice can be served alongside but are not included. Replacing peanut butter changes the signature flavor and is not automatically safe for someone with food allergies.

Frequently asked questions

Why is the chicken burning outside?

Kecap manis contains sugar. Lower the heat, turn more often and keep the pieces small enough to cook through before the coating darkens excessively.

Can I make the sauce ahead?

Yes. Refrigerate in a covered container for up to 2 days, then stir and warm with a little water. Use clean utensils and do not mix in used marinade.

Nutrition notes

Nutrition values are approximate editorial estimates per serving, not laboratory measurements or a verified nutritional analysis. Actual values vary with brands, portion size and substitutions. These original recipe drafts have not been kitchen-tested; cooking times are guides.

Estimate counts all marinade ingredients even though some marinade is discarded, plus all peanut sauce and cucumber. It excludes rice and crackers. Chicken trimming and sauce brands change the totals.

Allergen information: Peanuts; Soy; Wheat may be present in kecap manis. Check all ingredient labels and individual dietary needs.

Illustrative photograph: Sate ayam.jpg by Shinta amalia. CC BY-SA 4.0. Photograph included at the supplied resolution without additional visual edits; filename changed for organization. This is not a photograph of a test cook of this recipe. Representative chicken satay; sauce and garnishes may differ. The photograph retains its stated license.

Per serving

Nutrition facts

Serving size: 3 small skewers with one-quarter of the sauce and cucumber (estimated nutrition)

Calories
390
Total fat
23 g
Saturated fat
5 g
Cholesterol
140 mg
Sodium
580 mg
Total carbohydrate
17 g
Dietary fiber
2 g
Total sugars
10 g
Protein
31 g

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