Grilled Indonesian Chicken Satay
Savor the smoky, bold flavors of Grilled Indonesian Chicken Satay—a tantalizing street food classic that’s perfect for your next cookout! Tender bite-sized chicken thighs are marinated in a fragrant blend of coconut milk, soy sauce, garlic, ginger, and warm spices like turmeric and coriander, then threaded onto skewers and grilled to juicy perfection. Served with a rich, velvety peanut sauce made from coconut milk and sweetened with brown sugar, this dish strikes the perfect balance of savory, sweet, and spicy. Ideal for entertaining or as a weeknight treat, these skewers can be garnished with fresh cilantro, crushed peanuts, and lime wedges for a burst of fresh flavor. Easy to prepare yet irresistibly flavorful, this authentic chicken satay recipe is a must-try for fans of Southeast Asian cuisine.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.5 cup Coconut milk
- 3 tbsp Soy sauce
- 2 tbsp Brown sugar
- 1 tsp Ground coriander
- 0.5 tsp Turmeric powder
- 3 cloves Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1 tbsp Lime juice
- 0.5 cup Peanut butter (for sauce)
- 0.25 cup Coconut milk (for sauce)
- 2 tbsp Soy sauce (for sauce)
- 1 tbsp Brown sugar (for sauce)
- 1 tsp Chili paste (optional, for sauce)
- 2 tbsp Water (to adjust sauce consistency)
- 8 pieces Skewers (soaked in water if wooden)
Instructions
Cut the boneless, skinless chicken thighs into bite-sized pieces (about 1-inch cubes).
In a medium bowl, prepare the marinade by mixing coconut milk, soy sauce, brown sugar, ground coriander, turmeric powder, minced garlic, grated ginger, and lime juice.
Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight for best flavor.
Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Thread the marinated chicken pieces onto the skewers, leaving a bit of space between each piece for even cooking.
Grill the chicken skewers for 4-5 minutes on each side, or until the chicken is fully cooked and slightly charred. Use a meat thermometer to ensure the internal temperature reaches 165°F.
While the skewers are grilling, prepare the peanut sauce. In a small saucepan over low heat, combine peanut butter, coconut milk, soy sauce, brown sugar, and chili paste, if using. Stir until smooth and heated through, adding water as needed to achieve your desired consistency.
Once the chicken skewers are grilled to perfection, serve them hot with the peanut sauce on the side for dipping.
Optional: Garnish with chopped cilantro, crushed peanuts, and lime wedges for extra flavor and presentation.
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4670 mg | 203% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 53.2 g | ||
| Protein | 160.6 g | 321% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 235 mg | 18% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2710 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
