Indonesian Chicken Satay with Peanut Sauce

Ingredients

• For the chicken marinade:
• 500 g chicken thighs or breast, cut into strips
• 2 cloves garlic, minced
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp vegetable oil
• ½ tsp chili flakes (optional)
• Bamboo skewers (soaked in water for 30 minutes)
• For the peanut sauce:
• 200 ml coconut milk
• 3 tbsp peanut butter (smooth or chunky)
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp sambal oelek or chili paste
• 1 clove garlic, minced
• ½ tsp ground ginger
• Juice of ½ lime
• Water as needed to thin

Instructions

• 1. Marinate the chicken:
• Mix all marinade ingredients in a bowl.
• Add the chicken and toss well to coat.
• Cover and marinate for 1–2 hours in the fridge.
• 2. Make the peanut sauce:
• Combine all sauce ingredients in a saucepan over medium heat.
• Stir until smooth and slightly thickened (about 5–8 minutes).
• Add water to reach desired consistency.
• Adjust flavor to taste with lime, sugar or chili.
• 3. Grill the satay:
• Thread the marinated chicken onto soaked skewers.
• Grill over high heat (charcoal or grill pan) for 3–5 minutes per side, until golden and cooked through.
• 4. Serve:
• Serve the satay on a banana leaf, paper plate or rustic board.
• Drizzle with peanut sauce or serve on the side.
• Optionally garnish with chopped peanuts and fresh herbs.
• 💡 Tip: Serve with steamed rice or cucumber salad to make it a full meal.