Smoky Indonesian Chicken Satee Recipe

Chicken satee, or satay, is a beloved street food classic across Indonesia, often cooked over glowing charcoal grills on busy roadsides. This recipe brings those nostalgic, smoky aromas into your own kitchen using a simple grill pan or outdoor barbecue. It is perfect for weekend gatherings where everyone can grab a skewer and dive into the rich peanut sauce.

Ingredients

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1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes3 tbsp sweet soy sauce (kecap manis)2 tbsp vegetable oil1 tbsp fresh lime juice2 cloves garlic, minced1 tsp ground coriander1/2 tsp ground turmeric1/2 cup creamy peanut butter1/2 cup warm water1 tbsp brown sugar1 tbsp soy sauce1/2 tsp chili flakes

Instructions

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1

Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

2

In a medium bowl, combine the cubed chicken thighs, sweet soy sauce, vegetable oil, lime juice, minced garlic, ground coriander, and ground turmeric. Stir well to coat the chicken, cover, and let it marinate in the refrigerator for 30 minutes.

3

Carefully thread 4 to 5 pieces of marinated chicken onto each soaked wooden skewer, pressing them slightly together. Repeat this process until all the chicken is used, and set the skewers on a clean tray.

4

In a small saucepan over medium-low heat, whisk together the peanut butter, warm water, brown sugar, regular soy sauce, and chili flakes. Stir continuously for 3 to 4 minutes until the sauce is smooth, creamy, and gently simmering, then remove it from the heat.

5

Heat a grill pan or outdoor grill to medium-high heat and lightly brush the grates with oil. Grill the chicken skewers for 3 to 4 minutes per side, turning once, until they are nicely charred and cooked through to an internal temperature of 165°F.

6

Transfer the hot skewers to a serving platter and garnish with sliced green onions or crushed peanuts if desired. Serve immediately alongside the warm peanut dipping sauce and lime wedges.

Tips

• Always soak wooden skewers in water for at least 30 minutes before grilling to prevent them from catching fire or splintering.
• Use boneless, skinless chicken thighs instead of chicken breasts, as they contain more fat and stay incredibly juicy during high-heat grilling.
• If the peanut sauce gets too thick as it cools, simply whisk in a tablespoon of warm water at a time until it reaches your desired dipping consistency.

Substitutions

• Swap sweet soy sauce (kecap manis) for a mix of regular soy sauce and maple syrup — this replicates the sweet, umami glaze perfectly.
• Swap chicken thighs for firm tofu cubes — note that you should press the tofu first to remove excess water so it absorbs the marinade.
• Swap peanut butter for almond butter or sunflower seed butter — this provides a similarly creamy texture for those with peanut allergies.

Storage

Store leftover chicken skewers and peanut sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a 350°F oven for 8-10 minutes until warmed through, and microwave the sauce separately with a splash of water to loosen it up.

FAQs

Can I make this satee in an oven?

Yes, you can bake the skewers. Arrange them on a wire rack set over a baking sheet and bake at 400°F (200°C) for 15-18 minutes, flipping halfway through, then broil for 2 minutes to get those charred edges.

What can I serve with chicken satee to make it a meal?

This dish pairs beautifully with steamed jasmine rice or traditional Indonesian rice cakes (lontong). A side of quick pickled cucumbers and red onions helps cut through the rich peanut sauce.

How do I know when the chicken is fully cooked?

The chicken is cooked when it is firm to the touch, has nice grill marks, and an instant-read thermometer inserted into the thickest piece registers 165°F (74°C).