Best 8 Grilled Indonesian Chicken Satay Recipes

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**Tantalize Your Taste Buds with Grilled Indonesian Chicken Satay: A Culinary Journey to Southeast Asian Delights**

Embark on a culinary expedition to the vibrant streets of Indonesia with our grilled Indonesian chicken satay. These succulent skewers, meticulously marinated in a symphony of exotic spices, are the epitome of Southeast Asian cuisine.

Grilled to perfection, the tender chicken morsels exude an irresistible smoky aroma, while the homemade peanut sauce, boasting a harmonious balance of sweet, savory, and spicy notes, elevates this dish to a symphony of flavors.

Our diverse collection of recipes cater to every palate, from the classic chicken satay to tantalizing variations like beef satay and tofu satay for vegetarians. Each recipe is meticulously crafted to capture the authentic flavors of Indonesia, ensuring an unforgettable dining experience.

Prepare to be captivated by the delightful nuances of Indonesian cuisine as you embark on this culinary adventure. Ignite your grill, gather your ingredients, and let the enticing aromas of grilled satay fill your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN SATAY (THE BEST RECIPE!)



Chicken Satay (The Best Recipe!) image

Delicious chicken satay or grilled chicken skewers marinated with spices and served with peanut sauce. Easy, authentic and the best chicken satay recipe you'll find online!

Provided by Rasa Malaysia

Categories     Malaysian Recipes

Time 1h

Number Of Ingredients 14

2 lbs. (1 kg) boneless and skinless chicken thigh and leg meat
Bamboo skewers, soaked in cold water for 2 hours
1 cucumber, cut into small pieces
1 small onion, quartered
oil, for basting
3 tablespoons oil
2 stalks lemongrass, white parts only
2 cloves garlic, peeled
6 small shallots or pearl onions, peeled
2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 tablespoon salt or more to taste
2 tablespoons sugar or honey

Steps:

  • Cut the chicken meat into small cubes. Set aside.
  • Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
  • For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
  • Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
  • Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

Nutrition Facts : Calories 263 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 6 people, Sodium 727 milligrams sodium, Sugar 7 grams sugar

SATAY CHICKEN WITH RESTAURANT STYLE PEANUT SAUCE (INDONESIAN/BALI STYLE)



Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali style) image

Though Satay Chicken is better known as Thai or Malaysian food, it actually originated from Indonesia and the Indonesian version is by far the simplest. The Peanut Sauce is my own - refer to the notes for why I prefer this to the authentic version. It is thick so it is great for dolloping, rather than a thin dipping sauce. Satay Chicken is fabulous for outdoor BBQ's, parties and for fast midweek meals! They also reheat really well in the microwave. They can be cooked on the outdoor grill, on the stove or under the grill/broiler.

Provided by Nagi | RecipeTin Eats

Categories     Chicken

Time 35m

Number Of Ingredients 18

1 lb / 500g chicken thigh fillets ((skinless and boneless))
2 1/2 tbsp kecap manis ((thick sweet soy sauce - see Note 1))
1 tbsp unsalted butter (, melted)
12 - 14 small bamboo skewers (, soaked in water for at least 30 minutes)
1 tbsp cooking oil ((peanut, canola, vegetable))
2 garlic cloves (, minced)
1 small or 1/2 large onion (, diced (red, brown, yellow or white))
3 birds eye chillis (, sliced (or sub with hot sauce))
1/2 cup peanut butter ((smooth or crunchy))
1 cup coconut milk ((full fat is better, but light is ok))
2 1/2 tbsp kecap manis ((Note 1))
1/2 tbsp soy sauce
1/2 tsp salt
1/4 cup crushed unsalted roasted peanuts ((buy crushed or chop your own))
1 - 2 tbsp fresh lime juice
Crushed peanuts
Lime wedges
Sliced shallots/scallions

Steps:

  • Cut the chicken into 1.5cm/0.5" cubes. Thread onto skewers - 4 to 5 pieces per skewer.
  • Combine kecap manis and butter, then brush onto chicken.
  • Cook the skewers on a hot BBQ (outdoor grill) or on the stove in a large non stick fry pan (add a splash of oil, and make sure the skewers will fit in the pan). Grill/broiler would also work.
  • Serve, garnished with crushed peanuts, shallots and with lime wedges and Peanut Sauce on the side.
  • Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillis and cook for 3 minutes until onion is translucent.
  • Turn heat down to medium, then add peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally.
  • Use a handheld stick to puree (so the onion and chilli blends throughout the sauce - this is key). (See Note 2 for blending instructions) Stir through crushed peanuts and lime juice and simmer for 2 minutes. Allow to cool slightly before serving or to room temperature - it will thicken.

Nutrition Facts : ServingSize 46 g, Calories 66 kcal, Carbohydrate 1.4 g, Protein 8.1 g, Fat 3.2 g, SaturatedFat 1.1 g, Cholesterol 38 mg, Sodium 42 mg

CHICKEN SATAY



Chicken Satay image

Chicken satay is an easy grilled chicken recipe that's perfect for a light meal or for party appetizers. Healthy and a crowd-pleaser!

Provided by Erin Clarke / Well Plated

Categories     Appetizer     Main Course

Time 2h30m

Number Of Ingredients 18

1 pound boneless, skinless chicken breasts (cut into 1-inch strips)
2 tablespoons low-sodium soy sauce (or tamari for gluten free)
1/2 tablespoon fish sauce (or additional 1/2 tablespoon soy sauce)
2 tablespoons freshly squeezed lime juice (from 2 small, juicy limes)
1 tablespoon honey
1 tablespoon Sriracha sauce
2 teaspoons ground ginger
2 cloves garlic (minced)
1 cup low sodium chicken broth
5 tablespoons creamy peanut butter
1 tablespoon honey
1 tablespoon low-sodium soy sauce (or tamari for gluten free)
2 teaspoons fish sauce (or additional 2 teaspoons soy sauce)
2 teaspoons Sriracha sauce
1 teaspoon ground ginger
2 cloves garlic (minced)
1 tablespoon freshly squeezed lime juice (from about 1 small lime)
Chopped fresh cilantro (chopped unsalted roasted peanuts, and lime wedges, for serving)

Steps:

  • In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
  • Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
  • When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high. Then thread the chicken onto skewers.
  • Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.

Nutrition Facts : ServingSize 1 (of 4), Calories 311 kcal, Carbohydrate 17 g, Protein 32 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 73 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 9 g

GRILLED CHICKEN SATAY WITH PEANUT SAUCE



Grilled Chicken Satay With Peanut Sauce image

Make your own homemade chicken satay, a popular Southeast Asian street food (and restaurant appetizer here in the States!), at home with a delicious marinade! Give it a quick turn on the grill and it's ready in just minutes.

Provided by Sally Vargas

Categories     Appetizer     Dinner     Grill

Time 28m

Yield 8

Number Of Ingredients 21

For the chicken
1/2 cup brown sugar
1/4 cup unseasoned rice vinegar
1/4 cup lime juice
1/4 cup fish sauce
2 tablespoons Sriracha
2 tablespoons finely chopped peeled fresh ginger
1 1/2 pounds skinless, boneless chicken breasts or thighs, cut into 1 1/2-inch-wide strips
Vegetable oil, for the grill
For the peanut dipping sauce
1 tablespoon vegetable oil
1 bunch scallions, finely chopped, including some of the green part
3 tablespoons chunky peanut butter, preferably all-natural and sugar-free
3 tablespoons hoisin sauce
1 tablespoon sriracha, or to taste
1/4 cup lime juice
1/3 to 1/2 cup water
To serve
Cooked rice
Sliced cucumbers
Fresh pungent greens such as Thai basil or arugula

Steps:

  • Soak the bamboo skewers: If using bamboo skewers, soak them in warm water for 30 minutes.
  • Marinate the chicken: In a bowl large enough to hold the chicken, stir together the brown sugar, vinegar, lime juice, fish sauce, sriracha, and ginger. Add the chicken strips and toss to coat. Cover and marinate for at least 1 hour, or up to overnight. You can also marinate them in a resealable gallon-sized plastic bag to save space in the fridge, if you prefer.
  • Prepare the grill: For charcoal grills: Light one chimney full of coals and when they are covered with ash, spread them out evenly. Allow the grill grates to heat for 5 minutes. With a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates. For a gas grill: Heat the grill on high heat for about 20 minutes. With a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates.

Nutrition Facts : Calories 219 kcal, Carbohydrate 19 g, Cholesterol 48 mg, Fiber 1 g, Protein 12 g, SaturatedFat 2 g, Sodium 655 mg, Sugar 9 g, Fat 11 g, ServingSize 4 main course, or 8 appetizer, UnsaturatedFat 0 g

GRILLED INDONESIAN CHICKEN SATAY



Grilled Indonesian Chicken Satay image

This recipe was given to me by my neighbour who is one of the nicest people I know. She is originally from Indonesia and moved to Canada a few years ago. I am guessing at serving sizes, and cooking times so please adjust amounts to what you think you need. I am also guessing at the amount of oil added to the basting sauce as I was told just to add a little oil to make it easier to baste with. You may need more basting sauce depending on how much you put on while cooking and I would double or triple the sauce if you have more than a pound of meat.

Provided by Cilantro in Canada

Categories     Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken thighs, cubed (or I use pork sometimes)
salt
pepper
garlic powder
1 tablespoon sweet soy sauce (kecap manis)
1 tablespoon teriyaki sauce (I use kikkoman baste and glaze teriyaki sauce)
1 1/4 tablespoons oyster sauce
1/4 teaspoon oil (use just enough to make it easy to baste with)
wooden skewer

Steps:

  • Soak wooden skewers in water for at least 30 minutes.
  • Thread chicken or pork onto skewers.
  • Season both sides with salt, pepper and garlic powder.
  • Mix sweet soy sauce, teriyaki sauce, oyster sauce oil together and set aside.
  • Grill chicken or pork on the BBQ, basting with the sauce as you cook the meat.

INDONESIAN SATAY



Indonesian Satay image

Provided by Food Network

Time 2h

Yield 4 appetizer or 2 main course servings

Number Of Ingredients 19

2 boneless, skinless chicken breasts
2 tablespoons sweet soy sauce
2 tablespoons vegetable oil, plus extra for the grill
1 teaspoon kosher salt
1 teaspoon ground cumin, optional
1 teaspoon fennel seeds, optional
2 large cloves garlic, pressed
2 cups smooth peanut butter
2 tablespoons sweet soy sauce
2 tablespoons coconut milk
2 teaspoons light brown sugar
1 teaspoon kosher salt
1 clove garlic, pressed
2 tablespoons sweet soy sauce
2 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 Fresno chile, minced
Juice of 1/2 lemon (about 1 tablespoon)

Steps:

  • For the satay: Cut the chicken into 1-inch cubes.
  • Whisk together the soy sauce, oil, salt, cumin, if using, fennel, if using, and garlic in a medium bowl. Add the chicken and toss to coat the chicken in the marinade. Cover and marinate, refrigerated, for 1 to 1 1/2 hours.
  • For the peanut sauce: Add the peanut butter, soy sauce, coconut milk, brown sugar, salt, garlic and 1 cup water to a high-powered blender and blend until combined.
  • Add 2 tablespoons water to the bottom of a medium saucepan, add the blended sauce and cook over medium heat, stirring, until bubbling. Continue to simmer, stirring and adding a little water if the sauce gets too thick, 3 to 4 more minutes. Set aside.
  • For the sweet soy dipping sauce: Whisk together the soy sauce, cilantro, salt, pepper, chile, lemon juice and 2 tablespoons water in a small bowl until combined.
  • Prepare a grill or grill pan for high heat. Brush the grill with oil
  • Thread about 4 chicken cubes onto each skewer. Grill the skewers until lightly charred, 2 to 3 minutes per side; be careful not to let them burn.

INDONESIAN CHICKEN SATAY



Indonesian Chicken Satay image

Satay is a popular Indonesian snack. Its usually served with a spicy peanut dipping sauce, but for this recipe its basted with a peanut sauce.

Provided by mommyoffour

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

2 tablespoons peanut butter
2 tablespoons teriyaki marinade, and sauce
1/8 teaspoon crushed red pepper flakes
1 lb boneless skinless chicken breast, cut into 1/2 inch thick strips

Steps:

  • Heat grill.
  • In small bowl, combine all ingredients except chicken; mix until smooth.
  • Loosely thread chicken strips onto four 12 inch skewers.
  • When ready to grill, place chicken on grill over medium heat .
  • Brush chicken with peanut butter mixture.
  • Cook 8 to 10 minutes or until chicken is no longer pink in center, turning once and brushing with peanut butter mixture.

Nutrition Facts : Calories 179.5, Fat 5.4, SaturatedFat 1.2, Cholesterol 65.8, Sodium 455.5, Carbohydrate 3, Fiber 0.5, Sugar 1.9, Protein 28.8

INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)



Indonesian Chicken Skewers with Peanut Sauce (Satay Ayam) image

I'm Indonesian but I live in Spain. I'd like to share with you my recipe of satay ayam. It has helped me a lot to overcome my homesickness. I hope this dish will be one of your favorite Asian dishes. You will not be able to resist the sweet and salty taste of the peanut sauce!

Provided by lenakurniasih

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h40m

Yield 4

Number Of Ingredients 12

1 pound chicken thighs, cut into 1/2-inch pieces
¾ teaspoon salt
1 pinch ground white pepper
1 tablespoon sunflower seed oil
24 wooden skewers
1 cup water
5 tablespoons peanut butter
2 tablespoons kecap manis (sweet soy sauce)
1 tablespoon brown sugar
2 cloves garlic, minced
½ teaspoon salt
1 tablespoon lime juice

Steps:

  • Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
  • Soak wooden skewers in water to prevent burning during cooking.
  • Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
  • Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
  • Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.

Nutrition Facts : Calories 325.7 calories, Carbohydrate 8.9 g, Cholesterol 70.1 mg, Fat 21.8 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 1338.9 mg, Sugar 5.4 g

Tips:

  • Use fresh, boneless, skinless chicken thighs or breasts for the satay.
  • Cut the chicken into 1-inch pieces so that they cook evenly.
  • Marinate the chicken in a mixture of coconut milk, lemongrass, ginger, garlic, turmeric, cumin, coriander, and paprika for at least 30 minutes or up to overnight.
  • Thread the chicken onto skewers, alternating with pieces of onion and bell pepper.
  • Grill the satay over medium heat for 10-12 minutes per side, or until the chicken is cooked through.
  • Serve the satay with a peanut sauce made from coconut milk, peanut butter, garlic, ginger, chili peppers, lime juice, and brown sugar.
  • Garnish the satay with fresh cilantro, chopped peanuts, and lime wedges.

Conclusion:

Grilled Indonesian Chicken Satay is an easy and delicious dish that is perfect for a summer cookout or party. The chicken is marinated in a flavorful blend of spices and coconut milk, then grilled to perfection. The peanut sauce is creamy and slightly spicy, and it perfectly complements the chicken. This dish is sure to be a hit with your friends and family.

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