Sate
Savor the irresistible flavors of Sate, a classic Indonesian dish that's perfect for your next grilling adventure or weeknight dinner. Succulent chunks of marinated chicken thighs are infused with the bold and aromatic essence of sweet soy sauce, lime juice, garlic, and warm spices like coriander and turmeric, then threaded onto skewers and grilled to perfection for a delightfully charred, smoky exterior. The magic doesn’t stop there—the recipe is paired with a luscious, creamy peanut sauce made from peanut butter, coconut milk, and a hint of chili for a subtle kick. Ready in just 45 minutes, this dish is a feast for the senses, ideal for serving as an appetizer or a main course. Whether drizzled with sauce or dipped for an extra burst of flavor, Sate is the ultimate crowd-pleaser, delivering an authentic taste of Southeast Asia right to your table.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 3 tablespoons sweet soy sauce (kecap manis)
- 2 tablespoons lime juice
- 3 pieces garlic cloves, minced
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon salt
- 8 pieces skewers (soaked in water for 30 minutes, if wooden)
- 150 grams peanut butter (smooth or chunky)
- 200 milliliters coconut milk
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 0.5 teaspoon chili flakes (optional)
- 50 milliliters water (to thin the sauce, if needed)
Instructions
Cut the chicken thighs into bite-sized cubes, approximately 1.5-inch pieces.
In a bowl, combine sweet soy sauce, lime juice, minced garlic, ground coriander, ground turmeric, and salt. Mix well to create a marinade.
Add the chicken pieces to the marinade and toss until fully coated. Cover the bowl and let the chicken marinate in the fridge for at least 20 minutes, or up to 2 hours for more flavor.
Thread the marinated chicken pieces onto the soaked skewers, aiming for an even spread of about 4–5 pieces per skewer.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
Grill the chicken skewers for 3–4 minutes per side, turning occasionally, until the chicken is fully cooked and has a slightly charred exterior.
While the chicken cooks, prepare the peanut sauce. In a saucepan over low heat, combine peanut butter, coconut milk, brown sugar, soy sauce, and chili flakes (if using). Stir continuously until the sauce is smooth and heated through. If the sauce is too thick, add water, one tablespoon at a time, until the desired consistency is reached.
Remove the chicken skewers from the grill and transfer them to a serving platter.
Serve the skewers hot with the peanut sauce on the side for dipping or drizzle the sauce generously over the top. Garnish with chopped cilantro or crushed peanuts, if desired.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 19.4 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 700 mg | 15% | |
*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.
