Chicken Satay
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
566 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Indonesian
Chicken Satay
Description
The chicken pieces are coated with a paste of pounded garlic, onion, ground coriander, black pepper, salt, and kaffir lime leaves before marinating to allow the spices to penetrate. Grilled or cooked on a griddle pan, the chicken develops a slightly charred exterior with a tender interior. The skewers should be soaked beforehand to prevent burning during grilling.
The peanut sauce is prepared by blending roasted peanuts with onion, garlic, bird's eye chilies, salt, sugar, water, and sweet soy sauce, creating a sauce that is both creamy and tangy with a mild heat. Combined, the satay and sauce form a classic Southeast Asian dish with balanced flavors and textures.
You can choose grilling methods based on equipment, including oven grilling, stove-top griddle, or barbecue. This versatility makes Chicken Satay suitable for various cooking setups and occasions.
Ingredients
For the chicken satay:
- 14.11 ounces chicken cut in small pieces, boneless
- 1 onion small
- 4 garlic cloves
- 1 teaspoon Coriander ground
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 3 kaffir lime leaves
- 2 tablespoons cooking oil
For the peanut sauce:
- 3.53 ounces peanuts see the note, roasted
- 1 onion roughly chopped.
- 5 garlic cloves
- ½ teaspoon salt
- 1 teaspoon sugar
- 3 red bird's eye chilli
- 1 cup water
- ¼ cup Sweet soy sauce Indonesian
Instructions
- If you use bamboo skewers, don’t forget to soak them for a few hours before you use them. It’s to prevent them from getting burned on the grill/ griddle pan.
- Pound the onion and garlic into a paste. You can use a pestle and mortar, or a food processor.
- Then heat the oil in a small frying pan. Add the onion and garlic paste, the ground coriander, black pepper, salt and lime leaves. Cook until the herbs and spices release an aroma. Set aside.
- Put the chicken pieces in a mixing bowl and add in the cooked spices. Mix and stir well until all meat pieces are coated with the spices. Set aside to marinate for at least an hour or two.
- When you are ready to make your Satay, pierce the chicken pieces on the skewers and start grilling them. You can use your oven grill, a griddle pan, or even a barbecue. I find cooking the satay on a griddle pan is effortless and quicker. But I leave the choice to your preference.
For the peanut sauce:
- Put the peanuts, onion, garlic, salt, sugar, chilli, and water in a blender. Give it a blitz until you get a creamy but a bit grainy peanut mixture.
- Pour the mixture in a small cooking pan/pot and heat it up. When the peanut sauce is boiling, let it simmer for about 5-7 minutes before you turn the heat off. Set aside.
Assemble Indonesian chicken satay:
- Arrange the skewers on a plate and pour the peanut sauce over the satay. Then drizzle it with sweet soy sauce.
Notes
- Soak bamboo skewers for several hours before grilling to prevent burning.
- Traditionally, peanuts are fried at home, but roasted salted peanuts can be used for convenience.
- Add chili powder to the peanut sauce to adjust spiciness according to preference.
- Adjust chili quantity if a hotter or milder sauce is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 566kcal | 28% |
| Carbohydrates | 25g | 8% |
| Protein | 42g | 84% |
| Fat | 35g | 54% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 22g | 129% |
| Cholesterol | 102mg | 34% |
| Sodium | 1296mg | 54% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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