If you’re craving a vibrant dish that packs a punch of flavor and brings the spirit of Indonesian street food right to your kitchen, then you’re in for a treat. This Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali Style) Recipe is an absolute favorite, combining juicy, tender chicken grilled to perfection and slathered in a rich, creamy peanut sauce that’s bursting with authentic spices and that unmistakable sweet-savory balance. It’s simple to prepare but tastes like you’ve spent hours perfecting it – the kind of recipe that will have everyone asking for seconds and the secret to your cooking skills.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali Style) Recipe is how straightforward the ingredients are, yet each plays a crucial role. From the deep sweetness of kecap manis to the creamy richness of peanut butter and coconut milk, every item adds a layer of flavor or texture that transforms the whole dish.
- Chicken thigh fillets (1 lb / 500g): Skinless and boneless, these are perfect for soaking up marinades and staying juicy on the grill.
- Kecap manis (2 1/2 tbsp + 2 1/2 tbsp): This thick sweet soy sauce delivers a caramelized sweetness essential to authentic Indonesian dishes.
- Unsalted butter (1 tbsp, melted): Adds a subtle richness to the chicken and helps in grilling.
- Bamboo skewers (12 – 14): Soaked beforehand to prevent burning and to keep your satay presentation authentic.
- Cooking oil (1 tbsp): Peanut, canola, or vegetable oil works well to sauté the aromatics.
- Garlic cloves (2, minced): Essential for that punch of pungent, fragrant flavor.
- Onion (1 small or 1/2 large, diced): Red, brown, yellow, or white will add sweetness and depth to the sauce.
- Birds eye chillis (3, sliced): Adds heat and authentic spice, but you can substitute hot sauce if preferred.
- Peanut butter (1/2 cup, smooth or crunchy): The star ingredient for the creamy, nutty sauce.
- Coconut milk (1 cup): Full fat is best for richness, but light works if you want a lighter sauce.
- Soy sauce (1/2 tbsp): Balances the sweetness with a touch of salty umami.
- Salt (1/2 tsp): Enhances all the flavors, making sure nothing tastes flat.
- Crushed unsalted roasted peanuts (1/4 cup): For texture and an extra burst of peanut flavor.
- Fresh lime juice (1 – 2 tbsp): Brightens the sauce with zesty acidity.
- Garnishes (crushed peanuts, lime wedges, sliced shallots/scallions): Adds freshness, crunch, and that final vibrant touch.
How to Make Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali Style) Recipe
Step 1: Prepare and Marinate the Chicken
Start by cutting your chicken thigh fillets into bite-sized pieces so they cook evenly and soak up the marinade well. Combine the chicken pieces with 2 1/2 tablespoons of kecap manis and the melted butter in a bowl. Let the chicken marinate for at least 15 minutes, but if you have time, an hour in the fridge will deepen the flavors beautifully.
Step 2: Assemble the Skewers
While your chicken marinates, soak your bamboo skewers in water to prevent them from burning during cooking. Thread the marinated chicken pieces onto the skewers, making sure they’re nicely distributed but not overcrowded to ensure even cooking.
Step 3: Make the Peanut Sauce
Heat the cooking oil in a skillet over medium heat and sauté the minced garlic, diced onion, and sliced birds eye chillis until they become soft and fragrant – this is where the aroma starts to fill your kitchen! Add the peanut butter, coconut milk, 2 1/2 tablespoons kecap manis, soy sauce, and salt. Stir well until the peanut butter melts smoothly into the coconut milk and forms a rich, glossy sauce. Let it simmer gently for about 7-10 minutes, stirring occasionally, then mix in the crushed roasted peanuts and finish with fresh lime juice to balance all the richness with a hint of brightness.
Step 4: Grill the Skewers
Preheat your grill or grill pan to medium-high. Brush it lightly with oil to prevent sticking. Grill the chicken skewers for about 3-4 minutes per side or until they are cooked through and have beautiful char marks. The marinade’s sugar will caramelize slightly, creating a delicious crust.
Step 5: Serve with Peanut Sauce
Arrange your grilled chicken satay on a platter and generously spoon over or serve alongside your creamy restaurant style peanut sauce. Don’t be shy with the sauce – it’s the soul of this dish!
How to Serve Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali Style) Recipe
Garnishes
Fresh garnishes elevate this dish from simple to spectacular. Sprinkle crushed peanuts on top for crunch, scatter thinly sliced shallots or scallions for a bit of sharp freshness, and add lime wedges so people can add a tangy lift to each bite. These little additions bring it to life and keep every forkful exciting.
Side Dishes
This Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali Style) Recipe pairs beautifully with fragrant jasmine rice or coconut rice to soak up all that luscious peanut sauce. For a fresh contrast, a side of crisp cucumber salad or pickled vegetables adds a cooling crunch that complements the richness perfectly.
Creative Ways to Present
For a fun party appetizer, serve the satay skewers upright in a sturdy glass or vase filled with rice. Alternatively, create a vibrant platter with the skewers fanned out around a bowl of peanut sauce for dipping. If you want to get a little fancy, serve the chicken over a bed of sautéed greens or noodles tossed in a light soy-lime dressing for a full meal presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali Style) Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce and chicken separate if possible to maintain the best texture and flavor.
Freezing
You can freeze cooked chicken satay skewers for up to one month. Place them in a freezer-safe container with parchment paper between layers to avoid sticking. Freeze the peanut sauce separately in a sealed container. Thaw in the fridge overnight before reheating.
Reheating
To reheat, gently warm the chicken skewers on a grill pan or in an oven until hot through, and warm the peanut sauce in a small saucepan over low heat, stirring frequently to prevent sticking. Avoid microwaving if you want to keep that lovely grilled texture.
FAQs
Can I use chicken breast instead of thigh fillets?
Absolutely! While chicken thighs remain juicier and more flavorful, chicken breast can work if you prefer leaner meat. Just be careful not to overcook it, as breast meat dries out faster.
What if I can’t find kecap manis?
Kecap manis is a sweet soy sauce that really defines this recipe’s flavor. If you can’t find it, try mixing regular soy sauce with a bit of brown sugar or molasses to mimic the sweetness and thickness, though the taste won’t be exactly the same.
Can I make this recipe vegetarian or vegan?
Definitely! Swap the chicken for firm tofu or tempeh and use vegetable oil or vegan butter. Just check that your peanut butter and kecap manis are vegan-friendly, and you’re good to go.
How spicy is the dish?
The heat level comes from the birds eye chillis, which are quite hot. You can reduce or omit them if you prefer milder satay, or substitute with a milder chili or even a dash of sweet chili sauce.
What’s the best way to eat satay chicken?
Satay chicken with peanut sauce is delicious on its own, but pairing it with sticky rice or fresh cucumber salad really balances out the flavors and textures. Don’t forget to squeeze fresh lime juice prior to eating for a lovely tangy kick!
Final Thoughts
This Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali Style) Recipe is one of those glorious dishes that brings people together around the table. It’s full of complexity but surprisingly easy to whip up, delivering authentic Indonesian vibes in every mouthful. Give it a try for your next meal – I promise it’ll become a cherished favorite in your recipe collection!
Print
Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali Style) Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 – 14 skewers
- Category: Main Dish
- Method: Grilling
- Cuisine: Indonesian
Description
This Satay Chicken recipe features tender, marinated chicken thigh fillets grilled on skewers and served with a rich, authentic Indonesian peanut sauce. The sauce combines creamy peanut butter, coconut milk, and the sweet depth of kecap manis, balanced with fresh lime juice and spicy bird’s eye chilies for a perfect harmony of flavors. Ideal as an appetizer or main dish, this recipe brings the taste of Bali right to your home kitchen.
Ingredients
For the Chicken Satay
- 1 lb / 500g chicken thigh fillets (skinless and boneless)
- 2 1/2 tbsp kecap manis (thick sweet soy sauce – see Note 1)
- 1 tbsp unsalted butter, melted
- 12 – 14 small bamboo skewers, soaked in water for at least 30 minutes
- 1 tbsp cooking oil (peanut, canola, vegetable)
For the Peanut Sauce
- 2 garlic cloves, minced
- 1 small or 1/2 large onion, diced (red, brown, yellow or white)
- 3 bird’s eye chilies, sliced (or substitute with hot sauce)
- 1/2 cup peanut butter (smooth or crunchy)
- 1 cup coconut milk (full fat preferred, light acceptable)
- 2 1/2 tbsp kecap manis
- 1/2 tbsp soy sauce
- 1/2 tsp salt
- 1/4 cup crushed unsalted roasted peanuts (store-bought or homemade)
- 1 – 2 tbsp fresh lime juice
To Serve
- Crushed peanuts
- Lime wedges
- Sliced shallots or scallions
Instructions
- Marinate the Chicken: Slice the chicken thigh fillets into bite-sized pieces. In a bowl, combine the chicken with 2 1/2 tablespoons kecap manis and the melted unsalted butter. Mix well to coat all the chicken pieces evenly. Cover and let it marinate for at least 15 minutes to absorb the flavors.
- Prepare the Skewers: Soak the bamboo skewers in water for at least 30 minutes to prevent burning during cooking. Once soaked, thread the marinated chicken pieces evenly onto each skewer.
- Make the Peanut Sauce: Heat 1 tablespoon of cooking oil in a skillet over medium heat. Add the minced garlic, diced onion, and sliced bird’s eye chilies. Sauté until fragrant and the onion is translucent, about 3-4 minutes. Add the peanut butter, coconut milk, 2 1/2 tablespoons kecap manis, soy sauce, and salt. Stir continuously until the sauce is smooth and heated through. Remove from heat and mix in the crushed peanuts and fresh lime juice. Adjust seasoning as needed.
- Cook the Chicken Satay: Preheat a grill or grill pan over medium-high heat. Grill the chicken skewers for about 4-5 minutes per side, turning occasionally, until the chicken is cooked through and slightly charred on the edges.
- Serve: Arrange the cooked chicken satay skewers on a platter. Spoon the peanut sauce over the skewers or serve it on the side as a dipping sauce. Garnish with extra crushed peanuts, lime wedges, and sliced shallots or scallions for added freshness and texture.
Notes
- Note 1: Kecap manis is a thick, sweet Indonesian soy sauce essential for authentic flavor. It can often be found in Asian grocery stores or online.
- Soaking the bamboo skewers prevents them from burning on the grill.
- Bird’s eye chilies add intense heat but can be adjusted according to your spice preference.
- Full-fat coconut milk enhances the creaminess of the sauce but light coconut milk works for a lighter version.
- For a smoother peanut sauce, use smooth peanut butter; for more texture, use crunchy peanut butter.
