Grilled skewers of Indonesian style marinated chicken dipped in a fragrant flavourful peanut sauce, the perfect Satay Chicken recipe. Serve it as is for an appetizer or add some rice and an asian coleslaw for a main meal.
Satay chicken originated from Indonesia, although now there are many different variations. The secret to the perfect chicken satay? Kecap Manis. It’s an Indonesian sweet style soy sauce that packs a tone of flavour, you really can’t make Satay Chicken without it.
This recipe makes quite a large batch of Peanut Sauce, but it makes great leftovers! It can be stored in the fridge for up to 5 days but I’ve always used it all up before then. Add more coconut milk and try it as a dressing on salads or add it to some cooked noodles + veges!
For a full video tutorial on this Satay Chicken with Peanut Sauce recipe watch the video below.
- 6 Chicken Thighs, boneless skinless
- 4 Tablespoons Kecap Manis
- 2 Tablespoons Sesame Oil
- 4 Cloves Garlic, crushed
- 1 Teaspoon Oil
- 1 Small Onion
- 1 Red Chilli
- 2 Cloves Garlic
- ½ Cup Peanut Butter
- 1 Cup Coconut Milk
- 2 Tablespoons Kecap Manis
- 1 Lime, juiced
- ⅓ Cup Peanuts, crushed
- In a medium sized bowl add the kecap manis, sesame oil, and garlic. Mix together with a fork until combined.
- Slice the chicken thighs into large strips and add to the bowl with the marinade. Toss the chicken in the marinade until fully coated.
- Cover the bowl with plastic wrap and leave in the fridge to marinate overnight or for a few hours.
- After marinating thread the chicken onto skewers.
- Peel the onion and chop into pieces. Place into a mini food processor along with a deseeded chilli and the garlic. Pulse a few times until finely chopped.
- Heat the oil in a saucepan and cook the onion, chilli and garlic for 2-3 minutes until the onion is translucent.
- Meanwhile heat a griddle pan over medium high heat. Place the chicken skewers into the griddle pan and cook for 4-5 minutes.
- Add the peanut butter and coconut milk to the saucepan and stir until the sauce has come together. Add the kecap manis and remove from the heat to cool.
- Turn the chicken skewers over and cook for another 2-3 minutes or until cooked through.
- Add the juice of a lime and the crushed peanuts to the sauce.
- Remove the skewers from the griddle pan and pour the peanut sauce into a bowl and serve.
If you don't like the heat leave the chilli out.
The sauce will thicken as it cools but if you prefer a super thick sauce just add less coconut milk.