Indonesian satay, or sate, is a popular dish of marinated meat threaded onto skewers and grilled, often served with a rich peanut sauce. This version uses chicken thighs, fragrant spices, kecap manis, and a tangy peanut dip for a balance of sweet, savory, smoky, and bright flavors. Recipes vary across Indonesia, so think of this as one approachable home-style version rather than the only way to make satay.
Ingredients
- For the chicken and marinade:
- 1 1/2 lb boneless, skinless chicken thighs (680 g), trimmed and cut into strips about 1 inch (2.5 cm) wide
- 2 medium shallots (about 2 oz / 55 g), peeled and roughly chopped
- 3 garlic cloves (about 9 g), peeled
- 1 stalk lemongrass (about 1 oz / 30 g), tender lower portion only, finely sliced
- 1 tbsp ground coriander (6 g)
- 1 tsp ground cumin (2 g)
- 1 tsp ground turmeric (3 g)
- 1/4 tsp ground white or black pepper (0.5 g)
- 2 tbsp kecap manis (30 ml), plus 1 tbsp (15 ml) for brushing
- 1 tbsp neutral oil (15 ml)
- 1 tbsp lime juice (15 ml)
- 1/2 tsp fine salt (3 g)
- 16 metal skewers, or 16 bamboo skewers soaked in water for 30 minutes
- For the peanut sauce:
- 1 cup roasted, unsalted peanuts (145 g)
- 1 small shallot (about 1 oz / 30 g), peeled and finely chopped
- 1 garlic clove (about 3 g), peeled and finely chopped
- 1 small red chili (about 5 g), finely chopped, or 1/4 tsp red pepper flakes (0.5 g)
- 1 tbsp neutral oil (15 ml)
- 1 cup water (240 ml), plus 2–4 tbsp (30–60 ml) as needed
- 2 tbsp kecap manis (30 ml)
- 1 tbsp tamarind paste (15 g)
- 1 tbsp lime juice (15 ml)
- 1/4 tsp fine salt (1.5 g), or to taste
- For serving: 1 lime (about 2 oz / 55 g), cut into wedges, and 2 tbsp sliced scallions (12 g), optional
Instructions
- Make the marinade. Add the shallots, garlic, lemongrass, coriander, cumin, turmeric, pepper, 2 tablespoons (30 ml) kecap manis, oil, lime juice, and salt to a small blender or food processor. Blend until the aromatics are finely minced and the mixture forms a thick, spoonable paste. If needed, scrape down the sides once; avoid adding water unless your blender cannot move the mixture.
- Marinate the chicken. Put the chicken strips in a nonreactive bowl or a sealed food-safe bag. Add the marinade and turn the pieces until coated. Cover and refrigerate for 1 hour. Keep raw chicken and its marinade away from ready-to-eat foods, and do not reuse marinade that has touched raw chicken as a serving sauce.
- Grind the peanuts and prepare the sauce base. While the chicken marinates, pulse the peanuts in a food processor until finely ground, stopping before they turn into a smooth nut butter. A few small pieces give the sauce a pleasant texture. If using soaked bamboo skewers, make sure they have soaked for 30 minutes before grilling; metal skewers do not need soaking.
- Cook the peanut sauce. Heat 1 tablespoon (15 ml) oil in a small saucepan over medium-low heat. Add the chopped shallot, garlic, and chili and cook for 2–3 minutes, stirring, until softened but not browned. Stir in the ground peanuts, 1 cup (240 ml) water, kecap manis, tamarind, lime juice, and salt. Bring to a gentle simmer, stirring frequently, then cook for about 5 minutes until thick and glossy. Add water a tablespoon at a time if it becomes too thick. Taste and adjust with a little more lime or salt if needed. Keep warm over very low heat, stirring occasionally.
- Thread the skewers and heat the grill. Thread the marinated chicken onto the skewers, folding each strip back on itself so it sits securely. Leave a small gap between pieces so heat can circulate. Heat a grill to medium-high, about 400–450°F (204–232°C), and clean and lightly oil the grates. If using a grill pan, heat it over medium-high and ventilate the kitchen well.
- Grill until safely cooked. Grill the skewers for about 5–6 minutes per side, turning once and brushing lightly with the remaining 1 tablespoon (15 ml) kecap manis during the last few minutes. Thicker pieces may need another minute or two. Check the center of a thick chicken piece with a food thermometer; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Move cooked skewers to a clean platter, not the plate that held raw chicken.
- Serve. Spoon the warm peanut sauce into a bowl or drizzle some over the satay, then offer the rest at the table. Add lime wedges and scallions if you like. Serve promptly while the chicken is hot and the sauce is still pourable.
Tips
- Choose thighs for a forgiving result. Chicken thighs stay moist over the high heat needed for charred edges. Breast meat works too, but cut it evenly, watch it closely, and still check for 165°F (74°C) at the thickest point.
- Know your kecap manis substitute. Kecap manis is thick, sweet Indonesian soy sauce. If you cannot find it, mix 1 tablespoon (15 ml) soy sauce with 1 tablespoon (15 ml) honey or brown sugar syrup for each tablespoon needed. The substitute is thinner and less caramel-like, so brush lightly and expect a less rounded sweetness.
- Adjust the sauce gradually. Tamarind paste varies in strength. Start with the listed tablespoon, then taste; if the sauce is sharply sour, add a little more kecap manis, while a thick sauce loosens easily with warm water. For a mild sauce, omit the chili rather than reducing the peanuts or tamarind.
- Prevent sticking and burning. Clean, lightly oiled grates help the chicken release. Kecap manis contains sugar and can darken quickly, so apply the final brush near the end of grilling rather than coating the skewers heavily from the start.
Serving Suggestions
Set the skewers out with the peanut sauce, lime wedges, and a bowl of steamed jasmine rice for a simple meal. For a more varied Indonesian-inspired spread, add cucumber slices, tomato, quick-pickled shallots, or a crisp cabbage salad. A small side of acar—quick-pickled vegetables with vinegar, sugar, and a little chili—offers a bright contrast to the sweet, nutty sauce.
Satay is also easy to serve as a shared starter. Put the sauce in a shallow bowl so guests can dip without crowding, and keep extra sauce separate from the chicken until serving. If serving a group, grill in batches and arrange the cooked skewers on a warm platter; avoid stacking them tightly, since trapped steam softens the browned edges.
Variations
Beef or pork satay: Use 1 1/2 lb (680 g) boneless beef sirloin, beef tenderloin, or pork tenderloin, cut into thin strips and marinated as directed. Grill until the pieces reach 145°F (63°C) and rest them for 3 minutes, as required for whole cuts of beef or pork. Very thin pieces cook quickly, so use a thermometer where practical and take care not to overcook them.
More fragrant marinade: Add 1 teaspoon (2 g) finely grated fresh ginger or galangal to the marinade. Galangal has a sharper, more piney aroma; ginger is an easy substitute but makes the flavor warmer and less distinctly Southeast Asian. A pinch of ground coriander can stand in for fresh aromatics, but it will not give the same fresh fragrance.
Peanut-butter shortcut: Replace the ground peanuts with 3/4 cup (190 g) smooth natural peanut butter and reduce the water to 3/4 cup (180 ml) at first. Whisk until smooth, then thin as needed. The sauce will be creamier and less textured than one made from ground roasted peanuts. Check the label if cooking for someone with a peanut allergy; this recipe is not suitable for them.
Vegetarian skewers: Substitute 1 1/2 lb (680 g) extra-firm tofu, pressed and cut into 1-inch (2.5 cm) cubes. Marinate for 30 minutes, thread onto skewers, and grill until browned and hot throughout, turning gently. Tofu breaks more easily than chicken, so use a grill basket or wider metal skewers if available. Keep the peanut sauce as written or serve it separately for dipping.
Storage and Reheating
Refrigerate cooked chicken and peanut sauce within 2 hours of cooking, storing them in separate airtight containers. The cooked satay keeps for 3–4 days in the refrigerator. The sauce may thicken as it cools; that is normal. Stir in a teaspoon or two of water while reheating to bring it back to a dip-friendly consistency.
Reheat chicken skewers in a covered skillet over medium-low heat with a spoonful of water, or in a 350°F (177°C) oven until hot. Reheated leftovers must reach 165°F (74°C); check the thickest piece with a food thermometer. Warm the sauce gently on the stove, stirring often, and avoid boiling it hard, which can make it sputter or scorch. For longer storage, freeze chicken and sauce separately for up to 2–3 months for best quality, then thaw in the refrigerator before reheating. Do not refreeze food that has been left at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make Indonesian satay without a grill?
Yes. Use a well-heated grill pan on the stovetop, turning the skewers as directed, or broil them on a foil-lined, lightly oiled rack. Broilers vary, so watch closely and turn the chicken once it has browned. In either method, use a thermometer to confirm 165°F (74°C).
How long should chicken satay marinate?
One hour in the refrigerator gives the chicken time to take on the aromatic marinade without making the preparation too lengthy. If you need to prepare it ahead, marinate for up to 12 hours, covered and refrigerated. Do not leave raw chicken marinating on the counter.
Can I prepare the peanut sauce ahead?
Yes. Make it up to 3 days ahead and refrigerate it in a covered container. Reheat gently, stirring in warm water a little at a time until it is smooth and pourable. Taste again before serving because chilling can mute the lime and tamarind flavors.
Why is my peanut sauce grainy or too thick?
A little graininess is expected when the sauce is made with ground peanuts, and it gives the dip a traditional, rustic texture. For a smoother finish, process the peanuts longer or use peanut butter. If the sauce is too thick, whisk in warm water gradually; if it is too thin, simmer it gently for another minute or two.
Can I use chicken breast instead of thighs?
Yes. Cut the breast into evenly sized strips so they cook at a similar rate, and avoid leaving the strips on the grill after they reach 165°F (74°C). Breast meat is leaner and can dry out sooner than thighs, so start checking early and do not rely on color alone to judge doneness.
Do I need to soak the skewers?
Only if they are bamboo or another type of wooden skewer; soak them in water for 30 minutes to reduce scorching. Metal skewers need no soaking, though their handles can become very hot, so use tongs or an oven mitt to turn them.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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