Indonesian Chicken Satay with Peanut Sauce

Ingredients

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon lime juice 1 tablespoon lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional, for heat) 1/2 teaspoon chili powder (optional, for heat)
• Salt, to taste Salt, to taste
• For the peanut sauce: For the peanut sauce:
• 150g (1 cup) roasted peanuts, unsalted 150g (1 cup) roasted peanuts, unsalted
• 200ml (3/4 cup) coconut milk 200ml (3/4 cup) coconut milk
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 clove garlic, minced 1 clove garlic, minced
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon chili flakes (optional, for heat) 1/2 teaspoon chili flakes (optional, for heat)
• Water, as needed for consistency Water, as needed for consistency
• For serving: For serving:
• Fresh cilantro, chopped Fresh cilantro, chopped
• Steamed rice or ketupat (Indonesian rice cakes) Steamed rice or ketupat (Indonesian rice cakes)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 22g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugar: 4g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the vegetable oil, soy sauce, honey, lime juice, minced garlic, ground turmeric, ground coriander, ground cumin, chili powder (if using), and salt. Mix well to make the marinade.
2. 2.
   Add the chicken pieces to the marinade and toss until they are well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or overnight for best results.
3. 3.
   Meanwhile, prepare the peanut sauce. In a blender or food processor, blend the roasted peanuts until they form a coarse powder.
4. 4.
   In a saucepan, combine the coconut milk, soy sauce, lime juice, brown sugar, minced garlic, ground cumin, and chili flakes (if using). Heat the mixture over medium heat until it starts to simmer.
5. 5.
   Add the blended peanuts to the saucepan and stir well. If the sauce is too thick, gradually add water until you reach the desired consistency. Simmer the sauce for 5-7 minutes, stirring occasionally. Remove from heat and set aside.
6. 6.
   Preheat the grill or grill pan over medium-high heat. Thread the marinated chicken pieces onto skewers.
7. 7.
   Grill the chicken skewers for about 8-10 minutes, turning occasionally, until they are cooked through and slightly charred.
8. 8.
   Remove the chicken skewers from the grill and let them rest for a few minutes.
9. 9.
   Serve the grilled chicken skewers with the peanut sauce on the side or drizzled over the top. Garnish with fresh cilantro and serve with steamed rice or ketupat.

Treat your ingredients with care...

• Chicken thighs — Using boneless chicken thighs instead of chicken breast adds more flavor and juiciness to the satay. Make sure to cut the thighs into bite-sized pieces for even cooking.
• Roasted peanuts — If you can't find roasted peanuts, you can roast raw peanuts in a preheated oven at 180°C (350°F) for about 10-15 minutes until they turn golden brown. Let them cool before using.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
• For a spicier peanut sauce, add extra chili flakes or a dash of hot sauce.
• If you prefer a smoother peanut sauce, blend the sauce in a blender or food processor until it reaches your desired consistency.
• Serve the satay with a squeeze of fresh lime juice for an extra burst of citrus flavor.
• If you don't have a grill, you can cook the chicken skewers on a grill pan or even in the oven under the broiler.

Serving advice

Serve the Indonesian Chicken Satay as an appetizer or main course. Arrange the skewers on a platter and drizzle the peanut sauce over them. Garnish with fresh cilantro and serve with steamed rice or ketupat on the side.

Presentation advice

For an appealing presentation, place the grilled chicken skewers on a bed of fresh lettuce leaves. Drizzle the peanut sauce over the skewers and sprinkle some chopped cilantro on top. Serve with a side of steamed rice or ketupat.