Indonesian Style Chicken Satay
Print RecipeServings: 4 servings
The Peanut Sauce can be made vegetarian by using vegetable stock or broth instead of chicken stock or broth. Try marinating some skewered veggies and marinating them in the Satay Marinade. They come out great too!
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Equipment
- 16 Bamboo Skewers - (in the video I used 4" skewers. You can use longer ones)
Recipe Multiplier
Indonesian Peanut Sauce
- 8 ea Garlic Cloves
- 2 ea Shallot chopped
- 3 ea Thai Chilis chopped
- 5 ea Macadamia Nuts (or Candlenuts)
- ½ cup Sweet Soy Sauce
- ¼ cup Palm Sugar (grated fine)
- 1 ½ cupw Peanut Butter (natural is best but chunky or creamy will work as well)
- 2 cups Chicken Stock (can use vegetable stock to make vegetarian)
- 2 tsp Kosher Salt
- ½ cup Chopped Peanuts
Marinade for Indonesian Chicken Satay
- 2 lbs 2 lbs Diced Chicken Thigh or Breast
- 1 cup 1 cup prepared Peanut Suace
- ¼ cup 1/4 cup Sweet Soy Sauce
- 1 ea Juice of 1 Lime
- 3 tbsp 3 Tbl Vegetable Oil
Instructions
Indonesian Peanut Sauce
- In a food processor, add the garlic, shallots, thai chilis, and macadamia nuts. Pulse to chop, scrape down the bowl and pulse to chop again. The ingredients should be about ⅛".
- Add to the bowl, the peanut butter, sweet soy sauce, palm sugar and about ½ cup of chicken stock.
- Pulse the ingredients for about 15 seconds to combine. Scrape down the sides of the bowl.
- Add more chicken stock and pulse to combine again.
- Continue adding the chicken stock until the peanut sauce becomes a pourable consistency. Running the food processor in between additions of liquid.
- Once the sauce has reached the desired consistency, season with salt.
- Add the chopped peanuts and pulse to incorporate. You don't want to chop them finer, leave them chunky for texture. You can adjust seasoning at this point but I would recommend to taste at an earlier stage to see if you need to add more garlic or thai chilis. If added at this point they may not dice small enough to blend into the sauce.
Making the Indonesian Chicken Marinade
- In a bowl, combine the peanut sauce, sweet soy sauce, lime juice, and vegetable oil. Mix until well comnined.
- Add the diced chicken to the marinade and mix to combine.
- Marinate the chicken for 2-6 hours.
- Once marinated, skewer the chicken. Skewer 4-6 pieces on the skewer. Remember it is meant to be eaten off the skewer, if you fill a long skewer it may be difficult to eat.
Grilling the Indonesian Chicken Satay
- Preheat the grill. Charcoal grill will give the best flavor, traditionally the street vendors use charcoal to grill. Although any grill will work. Brush the grill with oil to help avoid sticking.
- Grill the chicken skewer on the first side for a couple of minutes. Baste with the marinade as it grills. Once char develops on the first side, turn to the skewers onto the second side. Repeat process of basting and grilling as you turn.
- The chicken is done when it can be easily pulled away from the skewer or at 165°. Remove from the grill and serve with Peanut Sauce. Enjoy!