Chicken satay is one of the many favourite dishes from Indonesia. There are many varieties of chicken satay dishes; one in particular I love is chicken satay with peanut sauce. The chicken meat is cut into small cube pieces, then skewered into bamboo sticks, then the skewers are grilled over the hot charcoal. The chicken satay is served with peanut sauce and rice or with ‘lontong’, which is rice cooked in banana leaf.

I found this recipe from TasteSpotting website. The recipe uses many spices to marinate the chicken pieces. The peanut sauce is optional here as the chicken satay are already flavoursome. The peanut sauce is very easy to make as it uses store-bought peanut butter :). I reduced the amount of vinegar used in the sauce and I also ended up heating up the sauce in a saucepan to cook the raw garlic and ginger (I am not too fond of raw garlic taste).

I used skinless chicken breast fillet and cut them into 2cm x 3cm cubes. The size is entirely up to you; I didn’t cut them too small so it wouldn’t take too long to prepare the skewers and to cook them. I used a grillpan to grill the satay.

Chicken satay with peanut sauce

(adapted from the recipe by Kate, the Parsley Thief)

(makes 15 satay)

  • 750 gr boneless, skinless chicken breasts
  • 1 tablespoon chopped fresh ginger
  • 1 onion, coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • ½ cup soy sauce
  • 1 lemon, juiced
  • 2 tablespoons sugar
  • ½ teaspoon ground cumin
  • 2 tablespoons toasted sesame oil

Step 1. Cut the chicken breasts into 2cm x 3cm cubes and put them in a container, or resealable bag.

Step 2. Combine the remaining ingredients in a blender & puree until smooth. Thin with a bit of water, if necessary. Pour the marinade over the chicken & chill for at least one hour, or overnight.

Marinate the chicken overnight

Step 3. Heat a grillpan over medium fire. Thread the chicken onto skewers. If using bamboo skewers, soak them ahead of time in water, to prevent burning. Grill for 3-4 minutes per side. Serve the satay with steamed rice and peanut sauce.

Peanut Sauce
(makes about 1 cup)

  • 2 cloves of garlic, coarsely chopped
  • 2.5 cm piece of fresh ginger, peeled & chopped
  • ½ cup peanut butter
  • 2 tablespoons soy sauce
  • 3 tablespoons white wine vinegar
  • 1 tablespoon light brown sugar
  • pinch of chilli flakes
  • water to thin

Step 1. Combine all of the ingredients in a blender or food processor and blend until smooth. Add water as necessary to thin to desired consistency.

Step 2. Pour the sauce into a small saucepan and heat over low fire until the sauce is about to boil. Stir regularly.

Peanut sauce

Chicken satay with peanut sauce