Name: Chicken Skewers with Satay Sauce
Prep time: 30 min
Cook time: 10 min
Yield: 4 people
Cuisine: Indonesia
Ingredients: 300 g ofchicken breasts (Allow 150 grams per person if this is a main course); 1 stick oflemongrass (about 5–10 g); 1 tsp ofturmeric (fresh or powdered); 1 finger ofginger (fresh, about 15 g); 1 pinch ofgranulated sugar; 1 pod ofgarlic; 3 tbsp offrying oil (sunflower and peanut oils, which are more heat-resistant than olive oil); 1 pod ofgarlic (peeled and degermed); 10 cl ofcoconut cream (or coconut milk); 1 tsp ofyellow curry (in powder form); 1 tsp ofsweet paprika (in powder form); 3 tsp ofpeanut butter (or peanut butter); 1 tbsp oflime juice; 2 tsp ofsoy sauce; 1,5 tbsp ofsweet soy sauce (or tamarind); 25 g ofpeanuts

main courses baking finger food grilled dishes poultry

Updated on 24 February 2025 by

cookette

9 reviews 4.8 : Very good

Cuisine

Indonesia

Level

Easy

Preparation

30 minutes

Cooking

10 minutes

Wait

30 minutes

This recipe for chicken skewers with satay sauce is very popular in Indonesian and Thai cuisine.

These irresistible skewers are perfect for an Asian-inspired or contemporary dinner.

They’ll also add an exotic touch to a cocktail party, brunch, or picnic.

The satay sauce is a delicious sauce made with roasted peanuts. It adds a crispy texture to these skewers and enhances their flavor.

It’s a very simple dish to make, with easy-to-find ingredients, and not too spicy for those who are worried!

For

people

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For the skewers
300 g of chicken breasts Allow 150 grams per person if this is a main course
1 stick of lemongrass about 5–10 g
1 tsp of turmeric fresh or powdered
1 finger of ginger fresh, about 15 g
1 pinch of granulated sugar
1 pod of garlic
3 tbsp of frying oil sunflower and peanut oils, which are more heat-resistant than olive oil

For the satay sauce
1 pod of garlic peeled and degermed
10 cl of coconut cream or coconut milk
1 tsp of yellow curry in powder form
1 tsp of sweet paprika in powder form
3 tsp of peanut butter or peanut butter
1 tbsp of lime juice
2 tsp of soy sauce
1,5 tbsp of sweet soy sauce or tamarind
25 g of peanuts

For the skewers
- 1
  Prepare the marinade: Peel and finely dice the ginger, garlic, turmeric, and lemongrass.
- 2
  In a bowl, combine the ginger, oil, turmeric, garlic, sugar, and lemongrass.
- 3
  Cut the chicken breasts into strips lengthwise. Place the chicken pieces in a bowl and mix well. Let marinate for at least 30 minutes, but ideally overnight.
- 4
  Thread the chicken strips onto small skewers.
- 5
  Grill the skewers on a cast-iron griddle, a barbecue, or a lightly greased skillet for about 10 minutes.
  If baking in the oven, allow about 20 minutes at 200°C.
- 6
  Serve the skewers immediately, accompanied by the satay sauce.
For the satay sauce
- 7
  Add all the ingredients (except the peanuts) to a bowl and blend until the mixture is well emulsified.
- 8
  Coarsely crush the peanuts using a mortar and pestle. I don’t recommend using a blender for this—or if you do, proceed with caution—because it tends to turn the peanuts into a powder, and your sauce will lose that delightful crunch.
- 9
  Add the peanuts to the rest of the mixture, and for a more elegant presentation, serve in small glasses or individual ramekins.