Indonesian Satay on the Bbq
Savor the irresistible flavors of "Indonesian Satay on the BBQ," a perfect dish for summer grilling that brings the authentic taste of Southeast Asia straight to your backyard. Tender, marinated chicken thighs are infused with a fragrant blend of shallots, garlic, fresh ginger, and warm spices like coriander and turmeric, then basted with sweet soy sauce for a savory-sweet depth. Grilled over an open flame, the skewers develop a smoky char that complements the creamy, slightly spicy peanut sauce made with coconut milk, palm sugar, and sambal oelek. This easy-to-follow recipe is a crowd-pleaser, perfect for gatherings or weeknight dinners, and pairs beautifully with steamed rice or traditional lontong rice cakes. Quick to prepare yet bursting with bold flavors, this Indonesian BBQ classic is sure to elevate your grill game this season.
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 4 pieces shallots
- 3 pieces garlic cloves
- 1 tablespoon fresh ginger
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 3 tablespoons sweet soy sauce (kecap manis)
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 10 pieces bamboo skewers (soaked in water for 30 minutes)
- 100 grams unsalted peanuts (toasted)
- 150 milliliters coconut milk
- 2 tablespoons palm sugar (or brown sugar)
- 1 teaspoon chili paste (sambal oelek)
- 50 milliliters water
Instructions
Cut the chicken thighs into small, bite-sized pieces (about 2 cm cubes).
In a blender or food processor, combine shallots, garlic, ginger, ground coriander, turmeric, sweet soy sauce, lime juice, and 1 tablespoon of vegetable oil. Blend until smooth to create the marinade.
Place the chicken pieces into a large bowl and pour the marinade over them. Mix well to coat every piece. Cover and refrigerate for at least 1 hour, or ideally overnight for maximum flavor.
Thread the marinated chicken pieces onto the soaked bamboo skewers, leaving a little space between each piece for even cooking.
To make the peanut sauce, grind the toasted peanuts in a food processor until they resemble coarse crumbs. Transfer to a small saucepan.
Add the coconut milk, palm sugar, chili paste, and water to the ground peanuts. Stir well and simmer over low heat for 10 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.
Preheat your BBQ or grill to medium-high heat and lightly brush the grates with the remaining vegetable oil to prevent sticking.
Grill the satay skewers for 10-15 minutes, turning every few minutes to ensure even cooking, until the chicken is fully cooked and slightly charred.
Serve the satay hot, drizzled with peanut sauce and accompanied by extra sauce on the side. Pair with steamed rice or rice cakes (lontong) for a complete meal.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 71.9 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2851 mg | 61% | |
*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.
