Indonesian Satay with Peanut Sauce
Satay pieces are very small (2 cm) on thin skewers — the size is deliberate, so they cook in 6 minutes over fierce heat while the maximum surface caramelises. Larger pieces need longer and dry out.
- Prep
- 130 min
- Cook
- 20 min
- Total
- 150 min
- Calories
- 380
Satay is the best-known Indonesian street food, sold from carts everywhere. Small chicken skewers marinated in sweet soy and grilled over charcoal, dipped in a creamy peanut sauce. Easy, and it always works.
Method
-
1
Marinate
Mix the marinade ingredients, toss the chicken cubes through them, and refrigerate covered for at least two hours.
⏱ 125 min -
2
Soak the skewers
Soak the wooden skewers in water for 30 minutes so they do not burn on the grill.
⏱ 30 min -
3
The sauce
Grind the peanuts, garlic and chillies, then mix them with the kecap manis, lemon, salt and warm water added gradually to a creamy sauce. Heat it for 5 minutes.
⏱ 10 min -
4
Skewer
Thread 4-5 cubes onto each skewer, just touching rather than packed tight.
⏱ 12 min -
5
Grill
Over charcoal or a very hot grill, cook for 6 to 8 minutes, turning every two minutes and brushing with the remaining marinade. Browned, caramelised edges must form.
⏱ 9 min -
6
Serve
Arrange the skewers on a plate, pour the peanut sauce over or serve it alongside, and add the sliced red onion. Serve with rice or rice cakes.
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Tips that actually matter
- Small 2 cm pieces — they cook fast and get the maximum caramelised surface.
- Brush the skewers with the remaining marinade as they grill — its sugar is what gives the gloss and char.
- Thighs beat breast — their fat protects the meat from drying over fierce heat.
- The sauce thickens as it cools — leave it a little loose.
People also ask
What is kecap manis?
A sweet, thick Indonesian soy sauce, almost like molasses. Substitute: 3 tablespoons of regular soy plus 2 tablespoons of black treacle or dissolved brown sugar.
Can I do it without charcoal?
Yes — a very hot cast-iron griddle pan, or under the oven grill on its highest setting for 8 minutes with turning.
Can I use beef?
Yes — 'sate sapi' with beef. Same marinade, and thin slices rather than cubes.
Cook mode
Indonesian Satay with Peanut Sauce
-
1
Marinate
Mix the marinade ingredients, toss the chicken cubes through them, and refrigerate covered for at least two hours.
-
2
Soak the skewers
Soak the wooden skewers in water for 30 minutes so they do not burn on the grill.
-
3
The sauce
Grind the peanuts, garlic and chillies, then mix them with the kecap manis, lemon, salt and warm water added gradually to a creamy sauce. Heat it for 5 minutes.
-
4
Skewer
Thread 4-5 cubes onto each skewer, just touching rather than packed tight.
-
5
Grill
Over charcoal or a very hot grill, cook for 6 to 8 minutes, turning every two minutes and brushing with the remaining marinade. Browned, caramelised edges must form.
-
6
Serve
Arrange the skewers on a plate, pour the peanut sauce over or serve it alongside, and add the sliced red onion. Serve with rice or rice cakes.
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