Learn how to make chicken satay at home, juicy grilled skewers with that rich, peanuty sauce we all love!

I didn’t learn this from a cookbook; it started with watching my uncle grill in the backyard, the kind of weekend where someone forgets the charcoal and we just make it work.

Now it’s my go-to whenever I’m craving a taste of those smoky, laid-back days.

*Smiling proudly with a delicious plate of chicken satay*

Sometimes it was chicken, sometimes it was whatever meat hadn’t expired yet—skewered, smoky, and eaten standing up.

In Indonesia, satay isn’t just food—it’s a culture. Indonesian Chicken satay is a flavorful dish featuring marinated chicken skewers grilled to perfection and served with a rich, savory peanut sauce.

It’s a popular street food known for its smoky aroma, tender meat, and bold spices.

And sure, a lot of people think of peanut sauce first, but there’s so much more to it.

Each region has its own take, from the fiery yellow sauce of Padang to the sweet soy-coated skewers in Java.

This version? It’s my shortcut for when you want that nostalgic flavor but don’t want to set up a grill.

Inspired by sate ayam khas Senayan, it’s easy enough to pull off on a weeknight, but still tastes like something you’d line up for at a street cart.

Check my other recipes

Ingredients

For Cooking

1 tbsp butter (to grill the chicken)
Bamboo skewers (soak in water for 30 mins if you’re grilling)
Marinated Chicken
500g boneless chicken drumstick fillets, diced small
2 tbsp garlic, minced
1 tbsp shallot, minced
1 tbsp ground coriander
1 tbsp sweet soy sauce (kecap manis)
1 cup water

For the Peanut Sauce

200g roasted peanuts
3 garlic cloves
2 red chilies
2 cups water
3 kaffir lime leaves
1 tbsp kecap manis
1 tbsp tamarind paste

For Serving

Sliced raw shallots
Fresh chilies (if you like a kick)

*The ultimate pairing of chicken satay and rice cakes*

How to Make Chicken Satay

1. Marinate That Chicken

Combine your chicken, garlic, shallots, coriander, kecap manis, and water. Stir it up, cover it, and let it rest for at least 2 hours—overnight is gold.

2. Peanut Sauce Time

While the chicken chills out, make your sauce.

Finish blending the peanuts then add the garlic, and chili with water. Simmer it slowly with lime leaves, kecap manis, and tamarind paste until it thickens up. This should smell like something from a street stall.

3. Skewer and Grill

Thread your chicken onto the soaked skewers. Got a grill? Fire it up. If not, a hot pan with butter works beautifully. Cook each side until golden and juicy.

4. Serve It Up

Spoon peanut sauce all over your satay, then top with crispy shallots, fresh lime, chilies, and those glorious fried onions for crunch.

Helpful Tips

Night-before magic: Marinating the chicken overnight makes it ultra-tender and full of flavor.

Fridge trick: Take the chicken out about 30–60 minutes before cooking so it cooks evenly.

Shortcut fix: Peanut butter totally works in a pinch. Mix it with garlic, kecap manis, tamarind, and warm water. Boom.

Skip the grill? Yep, stovetop does the job. No coals, no flames, just flavor.

Final Thoughts

This satay hits that comfort-food sweet spot: sticky, savory, a little smoky, and 100% craveable.

Whether you’re making dinner for two or just want something snacky to munch while watching a movie, this one’s a keeper.

Add rice, toast some extra skewers, and don’t be shy with the sauce—it’s meant to be messy.