Dinner

Indonesian Chicken Satay with Peanut Sauce Recipe

Name: Indonesian Chicken Satay with Peanut Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Indonesian
Ingredients: 4 boneless, skinless chicken breasts (about 1 lb); 3 cloves fresh garlic, minced; 1/4 cup low-sodium soy sauce; 1/2 cup coconut milk; 2 tbsp brown sugar; Juice of 1 lime; Freshly ground black pepper, to taste; 1/2 cup peanut butter (smooth or crunchy); 1/2 cup coconut milk; Sriracha sauce, to taste; Optional garnishes: chopped peanuts, fresh cilantro; Wooden skewers, soaked in water for 30 minutes

ByRafael Mansero January 28, 2026January 28, 2026

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Introduction

Indonesian Chicken Satay is a flavorful grilled dish featuring tender chicken marinated in a savory blend and served with a rich, creamy peanut sauce. This recipe brings the vibrant taste of Southeast Asia to your home kitchen with simple ingredients and straightforward steps.

Two wooden skewers with four browned grilled chicken chunks each lie on a white plate with a leafy green herb, likely cilantro, placed behind them. To the left of the skewers is a small black bowl filled with a red chili sauce containing visible chili pieces and herbs, while to the right is a green bowl with creamy light brown peanut sauce garnished with small green herb pieces. Lime wedges sit behind the skewers near the herb, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 1 lb)
3 cloves fresh garlic, minced
1/4 cup low-sodium soy sauce
1/2 cup coconut milk (for marinade)
2 tbsp brown sugar
Juice of 1 lime
1/2 cup peanut butter (smooth or crunchy)
1/2 cup coconut milk (for sauce)
Sriracha sauce to taste

Instructions

Step 1: In a bowl, combine the chicken breasts with soy sauce, 1/2 cup coconut milk, minced garlic, lime juice, brown sugar, and a pinch of black pepper. Mix well and let it marinate in the refrigerator for at least one hour.
Step 2: Soak wooden skewers in water for about 30 minutes to prevent burning during grilling.
Step 3: Remove the chicken from the marinade and thread the pieces onto the soaked skewers evenly.
Step 4: Preheat the grill to medium-high heat. Grill the chicken skewers for 5 to 7 minutes per side, or until fully cooked and nicely charred.
Step 5: For the peanut sauce, combine peanut butter and 1/2 cup coconut milk in a bowl, stirring until smooth. Add Sriracha sauce gradually to achieve your preferred level of spiciness.
Step 6: Serve the grilled chicken satay drizzled with the peanut sauce. Garnish with chopped peanuts or fresh cilantro if desired.

Tips & Variations

For a smokier flavor, grill over charcoal instead of a gas grill.
Substitute chicken breasts with thighs for juicier satay.
Add a touch of grated ginger to the marinade for extra depth.
If you prefer a thinner peanut sauce, stir in warm water a tablespoon at a time until desired consistency is reached.

Storage

Store leftover chicken satay and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave until warmed through. The peanut sauce can be served cold or gently warmed before serving.

How to Serve

Three skewers with grilled chicken pieces showing dark char marks, stacked side by side on a textured green bowl. The chicken is light brown with grill lines and specks of green herbs. To the left, there are two slices of grilled lime with dark grill spots on top of some light purple onion slices. Bright green cilantro leaves are spread around the chicken and the bowl. On the right side, there is a small round white bowl with a blue rim filled with a smooth brown dipping sauce. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use wooden skewers without soaking them?

It’s best to soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning or catching fire on the grill.

What can I substitute for coconut milk in the marinade and sauce?

If you don’t have coconut milk, you can use unsweetened almond milk or regular milk, but the flavor will be less authentic and richer. Adding a little coconut extract can help mimic the flavor.