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
Scale
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.
