Satay Chicken with Restaurant Style Peanut Sauce is a delightful dish that captures the essence of Indonesian and Balinese cuisine. This recipe features tender, grilled chicken marinated in a sweet and savory sauce, paired with a creamy peanut sauce that is simply irresistible. It’s perfect for gatherings or a cozy family dinner.
Why Make This Recipe
Making Satay Chicken at home is easier than you think! You can customize the level of spice and flavor to suit your taste. Plus, this recipe offers a taste of Indonesia right in your own kitchen. The combination of marinated chicken and rich peanut sauce makes it a crowd-pleaser, whether for a barbecue or a special occasion.
How to Make Satay Chicken with Restaurant Style Peanut Sauce
Ingredients:
- 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 okay)
- 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 (for serving)
- Lime wedges (for serving)
- Sliced shallots/scallions (for serving)
Directions:
Chicken Marinade: In a bowl, mix together the chicken, 2 1/2 tbsp of kecap manis, melted butter, and a pinch of salt. Let the chicken marinate for at least 30 minutes (or longer for extra flavor).
Prepare Skewers: While the chicken is marinating, soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
Peanut Sauce: In a pan over medium heat, add cooking oil, garlic, onions, and sliced chillis. Sauté until the onions are soft. Then add peanut butter, coconut milk, 2 1/2 tbsp kecap manis, soy sauce, and salt. Stir well and simmer for 5-10 minutes until thickened. Adjust the seasoning and add lime juice to taste.
Grill Chicken: Thread the marinated chicken onto the skewers. Preheat your grill or grill pan over medium-high heat. Grill the skewers for about 4-5 minutes on each side, or until cooked through and slightly charred.
Serve: Serve the grilled satay chicken with the peanut sauce on the side. Garnish with crushed peanuts, lime wedges, and sliced shallots or scallions.
How to Serve Satay Chicken
Serve the satay chicken warm with peanut sauce for dipping. It pairs wonderfully with steamed rice or a fresh cucumber salad for a complete meal. Guests can enjoy the skewers as a fun appetizer or main dish.
How to Store Satay Chicken
You can store leftover satay chicken and peanut sauce in airtight containers in the refrigerator. They should be consumed within 3-4 days. Make sure to reheat the chicken before serving.
Tips to Make Satay Chicken
- For extra flavor, let the chicken marinate longer, ideally overnight.
- Use fresh ingredients for the best taste.
- Adjust the spice level in the peanut sauce by adding more or fewer chillis.
Variations
- Substitute chicken with tofu or shrimp for a different protein option.
- Add vegetables such as bell peppers and zucchini onto the skewers for a colorful and nutritious twist.
FAQs
Can I use chicken breast instead of thigh fillets?
Yes, you can use chicken breast, but keep in mind that thigh fillets are juicier and more flavorful.
What can I use if I can’t find kecap manis?
You can make a substitute by mixing soy sauce with sugar (or brown sugar) in a 1:1 ratio.
Can I make the peanut sauce ahead of time?
Yes, the peanut sauce can be made ahead of time and stored in the refrigerator. Just reheat gently before serving.
Satay Chicken with Restaurant Style Peanut Sauce
Ingredients
For the chicken marinade
- 1 lb 500g chicken thigh fillets (skinless and boneless)
- 2.5 tbsp kecap manis (thick sweet soy sauce) See Note 1
- 1 tbsp unsalted butter (melted)
- 1 pinch salt
For the peanut sauce
- 1 tbsp cooking oil (peanut, canola, vegetable)
- 2 cloves garlic (minced)
- 1 small onion (diced – red, brown, yellow or white)
- 3 pieces birds eye chillis (sliced or sub with hot sauce)
- ½ cup peanut butter (smooth or crunchy)
- 1 cup coconut milk (full fat is better, but light is okay)
- 2.5 tbsp kecap manis
- ½ tbsp soy sauce
- ½ tsp salt
- ¼ cup crushed unsalted roasted peanuts Buy crushed or chop your own
- 1-2 tbsp fresh lime juice
For serving
- to taste crushed peanuts For serving
- 1 pieces lime wedges For serving
- to taste sliced shallots/scallions For serving
- 12-14 pieces small bamboo skewers (soaked in water) Soak in water for at least 30 minutes
Instructions
Marinating the Chicken
- In a bowl, mix together the chicken, 2 1/2 tbsp of kecap manis, melted butter, and a pinch of salt. Let the chicken marinate for at least 30 minutes (or longer for extra flavor).
Preparing Skewers
- While the chicken is marinating, soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
Making the Peanut Sauce
- In a pan over medium heat, add cooking oil, garlic, onions, and sliced chillis. Sauté until the onions are soft.
- Then add peanut butter, coconut milk, 2 1/2 tbsp kecap manis, soy sauce, and salt. Stir well and simmer for 5-10 minutes until thickened. Adjust the seasoning and add lime juice to taste.
Grilling the Chicken
- Thread the marinated chicken onto the skewers. Preheat your grill or grill pan over medium-high heat.
- Grill the skewers for about 4-5 minutes on each side, or until cooked through and slightly charred.
Serving
- Serve the grilled satay chicken with the peanut sauce on the side. Garnish with crushed peanuts, lime wedges, and sliced shallots or scallions.
