Indonesian Chicken Satay with Spicy Peanut Sauce
A vibrant and approachable Indonesian-inspired dish featuring tender chicken skewers grilled and served with a rich, spicy peanut sauce. Accompanied by a simple cucumber salad, this stir-fried protein option highlights seasonal produce and familiar cooking techniques for a quick weeknight meal.
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Overview
Indonesian Chicken Satay is a classic Southeast Asian dish featuring marinated chicken pieces threaded onto skewers and grilled to perfection. The dish is paired with a bold and creamy spicy peanut sauce that complements the smoky chicken flavor beautifully. Served alongside a cool cucumber salad to balance the heat and richness, this recipe is perfect for an easy yet impressive weeknight dinner.
Why you’ll love it
- Tender, juicy chicken with authentic Indonesian flavors.
- The spicy peanut sauce adds a rich, complex layer of taste.
- Quick to prepare and cook — ideal for busy evenings.
- Fresh cucumber salad adds crunch and refreshment.
- Uses simple, accessible ingredients and basic grilling techniques.
Ingredient notes
- Chicken thighs: Use boneless, skinless chicken thighs for juicy, flavorful meat that stays tender when grilled.
- Spices and marinade: Incorporates turmeric, coriander, and lemongrass for authentic Indonesian flavor.
- Peanut sauce: Made with peanut butter, coconut milk, and chili for a creamy, spicy dip.
- Cucumber salad: Fresh cucumber, red onion, and lime juice provide a crisp, tangy contrast.
- Make sure to soak wooden skewers in water for 30 minutes to prevent burning during grilling.
Serving & storage
Serve the chicken satay immediately after grilling with the spicy peanut sauce on the side for dipping and the cucumber salad to refresh the palate. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat chicken gently in a pan or oven to avoid drying out. Peanut sauce may thicken when chilled; warm slightly and stir before serving again.
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Chef tips
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Ensure chicken pieces are cut evenly for uniform cooking.
- Adjust the chili paste in the peanut sauce based on your preferred spice level.
- Use a meat thermometer to check chicken doneness for food safety.
- The cucumber salad can be prepared ahead and refrigerated for up to 2 hours before serving.
Ingredients
- 600 g (1.3 lbs) boneless skinless chicken thighs, cut into 2.5 cm (1 inch) pieceschicken thighs
- 3 tablespoons soy saucesoy sauce
- 1 tablespoon vegetable oilvegetable oil
- 2 teaspoons ground turmericground turmeric
- 1 tablespoon ground corianderground coriander
- 1 stalk lemongrass, white part only, finely mincedlemongrass
- 2 cloves garlic, mincedgarlic
- 1 tablespoon brown sugarbrown sugar
- Salt to tastesalt
- 8 wooden skewers, soaked in water for 30 minuteswooden skewers
- 200 ml (7 fl oz) canned coconut milkcoconut milk
- 150 g (5.3 oz) creamy peanut buttercreamy peanut butter
- 1-2 tablespoons soy saucesoy sauce
- 1 tablespoon lime juicelime juice
- 1-2 teaspoons chili paste or to tastechili paste
- 1 teaspoon grated gingergrated ginger
- 1 tablespoon brown sugarbrown sugar
- 1 cucumber, thinly slicedcucumber
- 1 small red onion, thinly slicedred onion
- 1 tablespoon fresh lime juicelime juice
- 1 teaspoon sugarsugar
- Salt to tastesalt
- Fresh cilantro leaves for garnish (optional)cilantro leaves
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Equipment
- mixing bowls
- grill or grill pan
- basting brush
- skewers
- measuring spoons
- knife
- cutting board
- small saucepan
- whisk
Nutrition per serving
- Calories480
- Protein38 g
- Carbs18 g
- Fat29 g
Step-by-step
Step 1
In a large mixing bowl, combine soy sauce, vegetable oil, turmeric, ground coriander, minced lemongrass, garlic, brown sugar, and salt. Whisk well to create the marinade.Step 2
Add the chicken thigh pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes, preferably 1 hour for deeper flavor.Step 3
While the chicken marinates, prepare the peanut sauce by combining coconut milk, peanut butter, soy sauce, lime juice, chili paste, grated ginger, and brown sugar in a small saucepan. Warm over medium heat, stirring constantly until smooth and slightly thickened, about 5 minutes.Step 4
Remove the peanut sauce from heat and set aside. Taste and adjust seasoning if needed. Keep warm.Step 5
Thread the marinated chicken pieces onto soaked wooden skewers, dividing evenly.Step 6
Preheat a grill or grill pan over medium-high heat. Oil the grates lightly to prevent sticking.Step 7
Grill the chicken skewers for about 6-7 minutes per side, turning once, until cooked through and slightly charred at edges. Use a meat thermometer to ensure an internal temperature of at least 74°C (165°F).Step 8
While the chicken cooks, make the cucumber salad by tossing cucumber slices, red onion, lime juice, sugar, and salt in a bowl. Let it sit for 5 minutes to meld flavors.Step 9
Serve the grilled chicken satay immediately with the spicy peanut sauce and cucumber salad. Garnish with fresh cilantro leaves, if desired.
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