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Quick easy indonesian chicken satay recipe (Sate Ayam) with Peanut Sauce

A beginner-friendly take on Indonesian sate ayam featuring tender, sweet-savory grilled chicken skewers and a smooth peanut sauce made with pantry-friendly ingredients.
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 4

Ingredients

  • 12 wooden skewers 6 inches each (15 cm each), or 12 metal skewers
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces (680 g)
  • 1/4 cup sweet soy sauce kecap manis (60 ml)
  • 1 tablespoon neutral oil such as canola or avocado oil (15 ml)
  • 2 tablespoons fresh lime juice 30 ml
  • 2 cloves garlic finely grated or minced (about 6 g)
  • 1 teaspoon grated fresh ginger 5 g
  • 1/2 cup creamy peanut butter 128 g
  • 1/2 cup canned full-fat coconut milk 120 ml
  • 1 tablespoon low-sodium soy sauce 15 ml
  • 1 tablespoon packed light brown sugar 13 g
  • 1 tablespoon fresh lime juice 15 ml
  • 1 teaspoon sriracha or other chili sauce optional (5 ml)
  • 2 to 4 tablespoons warm water as needed (30 to 60 ml)
  • 2 tablespoons chopped cilantro optional, for serving (8 g)
  • Lime wedges optional, for serving

Instructions

  • If using wooden skewers, soak them in water while you prepare the chicken. This helps reduce scorching on the grill.
  • In a medium bowl, stir together the sweet soy sauce, oil, 2 tablespoons (30 ml) lime juice, garlic, and ginger. Add the chicken and toss until evenly coated. Let it stand while you make the sauce, or refrigerate it for up to 30 minutes.
  • For the peanut sauce, combine the peanut butter, coconut milk, soy sauce, brown sugar, 1 tablespoon (15 ml) lime juice, and optional chili sauce in a small saucepan. Warm over low heat, stirring until smooth. Stir in warm water a little at a time until the sauce is thick but spoonable. Keep warm on very low heat or set aside.
  • Heat a clean grill or grill pan over medium-high heat. Thread the chicken onto the skewers, leaving a small space between pieces so the heat can circulate.
  • Lightly oil the grill grates or grill pan. Grill the skewers, turning every few minutes, until browned in spots and the chicken reaches 165°F (74°C) in the thickest piece, about 8 to 10 minutes total.
  • Transfer the cooked skewers to a clean platter and let them rest briefly. Sprinkle with cilantro if desired and serve with the peanut sauce and lime wedges.
  • Serve the chicken satay with steamed rice, cucumber slices, and a simple vegetable side. Keep any sauce that touched raw chicken separate and discard it.