There’s something truly special about grilled chicken on a stick—especially when it’s marinated in sweet soy and served with a rich, spicy peanut sauce. This Indonesian Chicken Satay is simple, bold, and just plain satisfying. Pair it with a refreshing cucumber salad, and you’ve got yourself a little taste of Bali without ever leaving your kitchen.
What Makes This Chicken Satay Special
Unlike typical grilled chicken, this satay gets a major flavor boost from kecap manis—a thick, sweet Indonesian soy sauce. It’s sticky, savory, and just a little smoky once it hits the grill. Pair that with a creamy, coconut-laced peanut sauce that’s got a kick of chili and lime, and you’ve got a crowd-pleaser that’s both dinner-party-worthy and weeknight-friendly.
Ingredients You’ll Need
For the Chicken Satay
- Chicken: Boneless chicken thighs or breasts work great—just remove skin and any extra fat.
- Kecap Manis (Sweet Soy Sauce): The heart of this marinade. Check Asian grocery stores or the global aisle.
- Melted Butter: Adds richness and helps the marinade cling to the meat.
For the Peanut Sauce
- Peanut Butter: I prefer natural peanut butter for a deeper, roasted flavor, but any smooth one works.
- Coconut Milk: Use full-fat canned coconut milk. Stir it well before using.
- Garlic: Minced or finely grated.
- Kecap Manis: Just a splash to mirror the marinade.
- Lime Juice: For freshness and tang.
- Brown Sugar: Adds just the right amount of sweetness.
- Chili Flakes or Sambal Oelek: Go with what you like depending on your spice tolerance.
What If You Can’t Find Kecap Manis?
No worries! You can make a quick substitute at home by combining 1/2 cup regular soy sauce with 1/4 cup brown sugar and simmering it until it thickens. It’s not exact, but close enough for home cooking.
How to Make Indonesian Chicken Satay
Step 1: Marinate the Chicken
Cut the chicken into 1-inch thick strips (no more than 2 inches wide). In a large bowl, toss the chicken with melted butter and kecap manis until well coated. Cover and marinate in the fridge for at least 30 minutes.
Step 2: Soak the Skewers
If using bamboo skewers, soak them in water for 30 minutes. This keeps them from catching fire on the grill.
Step 3: Thread the Chicken
Once marinated, tightly thread the chicken onto the skewers. Packing them close together helps the meat cook more evenly and hold together better—especially important if you’re eating with your hands.
Step 4: Grill the Satay
Preheat your grill to medium-high and oil the grates lightly using a paper towel. Place the skewers on the grill and baste them with any leftover marinade. Grill for about 7 minutes on one side, then flip, baste again, and grill for another 5 minutes or until the chicken is cooked through and has a nice char. You’re aiming for an internal temp of 165°F.
How to Make the Peanut Sauce
In a bowl, whisk together the peanut butter, coconut milk, minced garlic, kecap manis, lime juice, brown sugar, and chili. Stir until smooth and creamy. You can adjust the thickness with a splash of warm water if needed. Serve it as a dip, or brush it directly onto the satay for extra flavor.
Can You Make These Ahead of Time?
Absolutely. You can marinate the chicken the night before and keep it in the fridge. You can also freeze the raw, marinated chicken on skewers for up to 3 months. Just thaw and grill when you’re ready. I don’t recommend grilling them ahead of time though—the chicken is best hot off the grill.
Great for Appetizers Too
Hosting a party? These work beautifully as appetizers. Just use smaller skewers and reduce the portion size so your guests can nibble without filling up too quickly. Serve with the peanut sauce in a dipping bowl and maybe a few lime wedges on the side.
How to Serve Chicken Satay
I love serving these with a side of cool Asian cucumber salad or a bowl of jasmine rice. For a fuller meal, add a simple veggie stir-fry or fried rice on the side. Want to go the extra mile? Serve with warm roti or flatbread to scoop up all that leftover peanut sauce.
Indonesian Chicken Satay
With just chicken and two key ingredients, you can whip up this delicious Indonesian Chicken Satay. It’s paired with a simple, slightly spicy peanut dipping sauce that elevates the flavor.
Ingredients
Chicken Satay
- 2 lb boneless, skinless chicken thighs or breast, sliced into 1” x 2” strips
- ½ cup kecap manis
- 2 tbsp melted butter
- 8 large or 16 small skewers (soaked in water)
Peanut Sauce
- ½ cup creamy, natural peanut butter (unsweetened)
- ½ cup canned coconut milk (stirred well)
- ¼ cup kecap manis
- 2 cloves garlic, minced
- 2 tbsp lime juice
- 2 tsp brown sugar
- 1 tsp chili flakes (or to taste)
Instructions
- In a large bowl, mix the chicken slices with kecap manis and melted butter until well coated. Cover and refrigerate for 30 minutes to marinate.
- While the chicken marinates, soak the bamboo skewers in water.
- For the peanut sauce, combine peanut butter, coconut milk, kecap manis, garlic, lime juice, brown sugar, and chili flakes in a small bowl. Whisk until smooth and set aside.
- Once marinated, thread the chicken pieces snugly onto the soaked skewers. Discard the soaking water.
- Preheat the grill or barbecue to medium-high and lightly oil the surface.
- Grill the satay skewers for approximately 10 minutes per side, basting with leftover marinade. Continue grilling, turning and basting occasionally, until the chicken is fully cooked (internal temperature of 165°F) and no longer pink.
- Remove from grill and serve warm with the peanut dipping sauce.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 330Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 117mgSodium: 1019mgCarbohydrates: 17gFiber: 1gSugar: 13gProtein: 27g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
How to Store Leftovers
Store any leftover chicken satay in an airtight container in the fridge for up to 3 days. You can reheat it in the oven or a skillet. Keep the peanut sauce in a separate jar in the fridge for up to a week—just stir it well before using.
If you’ve never tried Indonesian food before, this chicken satay is a great place to start. It’s easy, full of flavor, and makes you feel like you’re on a tropical vacation—even if you’re just sitting in your backyard. Give it a try, and I’d love to know how it turns out in your kitchen!
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