This Indonesian Chicken Satay with Peanut Sauce is grilled to juicy perfection and paired with a creamy, spicy peanut dipping sauce that captures the essence of Southeast Asian street food, all from your own outdoor grill (or grill pan).
Satay is one of the most beloved dishes in Indonesian food culture, a staple in night markets, family BBQs, and street food stalls.
This Indonesian version of chicken satay captures the essence of the authentic Indonesian recipe: chicken satay skewers grilled to perfection, served with a delicious peanut sauce that’s creamy, slightly sweet, and spiced just right.
While there are many versions of chicken satay around the world, this one pays homage to the original: an Indonesian recipe that delivers bold flavor and good results every single time.
So, whether you’re new to Indonesian recipes or a seasoned satay enthusiast, this is a dish you’ll want to come back to.
Why You’ll Love This Indonesian Chicken Satay
This is the kind of recipe that checks every box. It’s easy to prep, packed with flavor, and just as perfect for a summer BBQ as it is for a flavorful weeknight dinner. If you’re looking for a bold, satisfying grilling recipe, this one’s for you.
- Grill or stovetop friendly — use a gas grill, charcoal grill, or indoor grill pan
- Protein-packed with 39 grams per serving
- Bold flavor from the marinade and the creamy peanut sauce
- Perfect for summer nights, special occasions, or easy weeknight dinners
- Naturally gluten-free if made with tamari
Ingredients You’ll Need
Let’s break down everything you need to make these chicken skewers, from the bold marinade to the creamy peanut sauce and the refreshing cucumber herb salad that ties it all together.
For the Chicken Marinade & Satay
- Boneless Chicken Thighs — boneless skinless chicken thighs (or chicken breasts) cut into 1 to 2-inch pieces and threaded onto skewers before being grilled to perfection.
- Coconut Milk & Seasonings — a combination of full-fat coconut milk, sweet soy sauce, lime juice and zest, honey, plus grated garlic and ginger for the base of the marinade.
- Warming Spices — turmeric, coriander, and crushed red pepper flakes add a bit of warmth and heat to balance out the creamy marinade.
- Bamboo Skewers — to give it the authentic grilling technique. (Metal skewers will also work.)
For the Satay Sauce
- Peanut Butter — creamy natural peanut butter is mixed with hot water to form the creamy base of this signature spicy peanut sauce.
- Soy Sauce, Lime Juice, Honey, & Sesame Oil — flavor boosters add salt, acid, and sweetness to the nutty peanut butter base.
- Grated Garlic & Chili Flakes — for a little bit of South Asian heat, grated garlic and chili flakes join the party.
For the Cucumber Herb Salad
- Smashed Cucumber — a large cucumber gets smashed and roughly chopped to form the base of this fresh salad.
- Acid — rice vinegar, lime juice, and a touch of honey become the tangy vinaigrette.
- Fresh Herbs — roughly chopped cilantro and mint round out this simple salad with bold herby goodness.
Love grilled Mediterranean flavors? Try these juicy Lamb Kofta and Tzatziki with Grilled Eggplant. They’re a protein-packed favorite with creamy yogurt sauce and smoky eggplant slices.
How to Make Indonesian Chicken Satay (Step-by-Step)
Step 1: Marinate the chicken
In a bowl, whisk together coconut milk, soy sauce, lime juice, garlic, ginger, brown sugar, coriander, turmeric, chili flakes, and salt. Toss chicken pieces in the marinade and let rest for at least 20 minutes or up to overnight.
Step 2: Make the peanut sauce
In a small bowl, whisk peanut butter and hot water until smooth, and it forms a thick paste. Add soy sauce, fresh lime juice, honey, sesame oil, garlic, and chili. Stir until creamy.
Step 3: Prep the salad
Toss smashed and chopped cucumber with vinegar, lime, honey, salt, and fresh herbs. Chill.
Step 4: Grill the chicken
Thread marinated chicken onto skewers. Grill for 4 to 5 minutes per side over medium-high heat until golden and cooked through.
Step 5: Plate & serve
Plate the skewers with peanut sauce and cucumber salad. Garnish with fresh herbs or chopped peanuts.
Optional: Cook up some coconut rice to serve on the side!
Looking for more summer recipes? This Chili-Lime Watermelon Feta Salad with Cucumber Ribbons is the ultimate hot weather treat.
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Tips & Variations
- Use chicken breast if preferred: Chicken thighs stay juicier, but if you love leaner cuts, chicken breast will still give good results, just reduce the cook time slightly.
- Make it spicier: Add extra chili flakes or a splash of sriracha to the marinade or the satay sauce for more heat.
- Swap the peanut butter: For allergy-friendly versions, try sunflower seed butter or almond butter in the satay sauce.
- Serve with coconut rice: Use the leftover coconut milk to make coconut rice to serve alongside the chicken and cucumber salad.
Storage & Reheating Tips
- Store chicken and peanut sauce separately in airtight containers
- Refrigerate for up to 4 days
- Reheat gently in a skillet or microwave
- Thin peanut sauce with a splash of water if needed
Nutrition Information
Each serving of this Indonesian chicken satay with peanut sauce contains approximately:
- Calories: 377
- Protein: 39g
- Carbs: 14g
- Fat: 19g
- Fiber: 2g
These skewers are naturally high in protein and low in carbs, with healthy fats from the peanut sauce and coconut milk. For a lighter option, you can reduce the peanut sauce portion or swap chicken thighs for chicken breast.
Want more recipes like this one? Don’t miss these 7 Healthy Summer Grilling Recipes for Easy Outdoor Dinners, all made entirely on the grill with global flavors and nourishing ingredients.
FAQ
Indonesian satay (or u0022sate ayamu0022) is a popular street food made with grilled skewered meat, often served with a rich, savory peanut sauce.
Yes! Use an indoor grill pan or cast iron skillet over medium-high heat.
It’s mild by default, but you can add chili flakes or sriracha to the marinade or sauce for extra heat.
Yes, but be careful not to overcook. Thighs stay juicier and are more traditional.
More Easy Dinner Recipes
Indonesian Chicken Satay with Peanut Sauce
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Ingredients
Instructions
- Marinate the ChickenIn a large bowl, mix ¼ cup coconut milk, 1 tbsp soy sauce, 1 tbsp lime juice & zest, 2 grated garlic cloves, 1 tsp grated ginger, 1 tsp honey, ½ tsp turmeric, ½ tsp ground coriander, ½ tsp red pepper flakes (optional), and 1 tsp salt. Add 1 lb chicken thighs (cut into 1–2 inch pieces) and toss to coat. Cover and marinate for 20 minutes to overnight.
- Make the Peanut SauceIn a small bowl, whisk together ¼ cup peanut butter and 2 tbsp hot water until smooth. Stir in 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey, ½ tsp sesame oil, 1 grated garlic clove, and 1 tbsp chili flakes (optional). Adjust water to reach your desired consistency.
- Prepare the Cucumber SaladStart by using the side of the knife to smash the cucumber. Roughly chop and add to a bowl. Add 2 tbsp rice vinegar, 1 tbsp lime juice, 1 tsp honey, ¼ cup roughly chopped cilantro, ¼ cup roughly chopped mint, and salt (to taste). Toss well and refrigerate while grilling.
- Grill the ChickenThread marinated chicken onto soaked wooden or metal skewers. Grill over medium-high heat for 4 to 5 minutes per side, until lightly charred and cooked through.
- ServePlate the chicken skewers with a generous dollop of peanut sauce and a scoop of the cucumber herb salad. Garnish with extra cilantro or chopped peanuts if desired.
Nutrition
Notes
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- Lamb Kofta and Tzatziki with Grilled Eggplant
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- 7 Healthy Summer Grilling Recipes for Easy Outdoor Dinners
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