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Top-down shot of Indonesian chicken satay with peanut sauce, cucumber salad, and steamed rice on a neutral plate.

Indonesian Chicken Satay with Peanut Sauce

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This flavorful Indonesian chicken satay is marinated in coconut milk, lime juice, garlic, and warming spices, then grilled until smoky and golden. Served with a creamy, rich peanut sauce and a crisp cucumber herb salad, it’s the perfect healthy summer dinner with bold Southeast Asian flavor.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings : 4 servings

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Ingredients

For the Chicken Satay
  • 1 ½ lb boneless skinless chicken thighs, cut into 1-2in pieces
  • ¼ cup full-fat coconut milk
  • 1 tbsp soy sauce, (or tamari for gluten-free)
  • 1 lime, zest & juice
  • 2 garlic cloves, grated
  • 1 tsp fresh ginger, grated
  • 1 tsp honey
  • ½ tsp turmeric
  • ½ tsp ground coriander
  • ½ tsp crushed red pepper flakes, (optional)
  • 1 tsp salt
  • wooden skewers, (wooden, soaked in water, or metal)
For the Peanut Sauce
  • ¼ cup natural peanut butter
  • 2 tbsp hot water
  • 1 tbsp soy sauce, (or tamari for gluten-free)
  • 1 tbsp lime juice
  • 1 tsp honey
  • ½ tsp sesame oil
  • 1 garlic clove, grated
  • pinch of chili flakes, (optional)
For the Cucumber Herb Salad
  • 1 large cucumber, smashed and roughly chopped
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tsp honey
  • ¼ cup fresh cilantro, roughly chopped
  • ¼ cup fresh mint, roughly chopped
  • salt, to taste
Start Cooking

Instructions
 

  1. Marinate the Chicken
    In 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.
    Boneless chicken thighs marinating in coconut milk, lime, garlic, and spices for Indonesian chicken satay.
  2. Make the Peanut Sauce
    In 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.
    Creamy homemade peanut sauce with lime, garlic, and chili, whisked to perfection for satay dipping.
  3. Prepare the Cucumber Salad
    Start 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.
    Fresh cucumber herb salad with cilantro, mint, and lime. A cooling side dish for Indonesian chicken satay.
  4. Grill the Chicken
    Thread 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.
    Marinated chicken skewers sizzling on a gas grill for authentic Indonesian chicken satay with charred edges.
  5. Serve
    Plate 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.
    Juicy grilled chicken satay skewer with coconut rice and thick peanut sauce, perfect for summer grilling.

Nutrition

Calories: 377kcalCarbohydrates: 14gProtein: 39gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 162mgSodium: 1249mgPotassium: 731mgFiber: 2gSugar: 8gVitamin A: 368IUVitamin C: 12mgCalcium: 59mgIron: 3mg

Notes

Store in an airtight container for up to 4 days.