Indonesian Chicken Sate with Peanut Sauce
Transport your taste buds to the vibrant streets of Indonesia with this tantalizing recipe for Indonesian Chicken Sate with Peanut Sauce. Juicy, marinated chicken thighs are threaded onto skewers, then grilled to smoky perfection, offering a delightful balance of savory, tangy, and aromatic flavors. The marinade, infused with soy sauce, lime juice, garlic, and warm spices like coriander and turmeric, ensures every bite is irresistibly flavorful. Served with a rich, velvety peanut sauce made with coconut milk, sweet kecap manis, and a touch of chili paste, this dish is perfect as an appetizer, party snack, or even a hearty main course. Garnish with toasted peanuts and fresh cilantro for a burst of texture and freshness. Easy to prepare and bursting with authentic flavors, this Indonesian classic is sure to impress at any gathering!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 12 pieces wooden skewers
- 4 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons brown sugar
- 2 cloves minced garlic
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 200 ml coconut milk
- 100 grams peanut butter
- 100 ml water
- 3 tablespoons kecap manis (sweet soy sauce)
- 1 teaspoon sambal oelek or chili paste
- 2 tablespoons toasted peanuts (optional, for garnish)
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Soak the wooden skewers in water for at least 30 minutes to prevent burning on the grill.
Cut the chicken thighs into small, bite-sized pieces and set aside.
In a mixing bowl, combine soy sauce, lime juice, brown sugar, minced garlic, ground coriander, and ground turmeric. Add the chicken pieces and mix well to coat them evenly. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight for best flavor.
Preheat a grill or grill pan to medium-high heat.
Thread the marinated chicken pieces onto the soaked skewers, leaving a bit of space at the ends for handling.
Grill the chicken skewers for 10-12 minutes, turning frequently, until the chicken is cooked through and slightly charred. Remove and set aside.
To make the peanut sauce, combine the coconut milk, peanut butter, water, kecap manis, and sambal oelek in a small saucepan. Cook over medium heat, stirring continuously, until the sauce thickens and becomes smooth (about 5-7 minutes). Remove from heat.
Serve the chicken skewers hot with the peanut sauce on the side. Garnish with toasted peanuts and fresh cilantro, if desired.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4388 mg | 191% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 66.4 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 222 mg | 17% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2517 mg | 54% | |
*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.
