Indonesian Chicken Satay

This satay isn’t just a recipe — it’s a piece of my childhood. Passed down from my mum, we made it for celebrations and special moments

Some recipes are more than just food — they carry memories, love, and a sense of home. For me, chicken satay is one of them. This special recipe was passed down from my mum and was always part of our family celebrations in Indonesia. The smell of spices, the sound of skewers sizzling, and the joy of sharing them with loved ones are memories I’ll always treasure.

About This Satay Recipe

Indonesian chicken satay, or sate ayam, is one of the most loved street foods in Southeast Asia — and for good reason. Juicy, marinated chicken grilled over open flames and served with a rich, creamy, sweet-spicy peanut sauce... it’s comfort food at its best.

This version is special to me — it’s my mum’s recipe, one that she made for birthdays, family gatherings, and special holidays. I remember the smell of garlic, soy, and coriander in the kitchen, the sound of skewers sizzling, and the happy chaos of people gathering around to eat together. That’s what this dish brings — flavour and feeling.

The chicken is marinated in a fragrant blend of garlic, coriander, and sweet soy sauce (kecap manis), giving it a perfect balance of savoury and slightly sweet. Grilled until slightly charred, each bite is smoky, tender, and full of flavour.

But what truly makes this dish shine is the homemade peanut sauce. It’s thick, creamy, and full of umami, with hints of sweetness from palm sugar, tanginess from lime juice and a gentle heat from chilli. It’s the kind of sauce you want to drizzle over everything!

Whether you’re making it for a party, a family dinner, or just to treat yourself, this satay is a dish that brings people together. It’s a recipe made with love, and now I’m passing it on to you . Now I’m sharing it with you — so you can bring a taste of Indonesia into your own kitchen.

Chicken Satay with Homemade Peanut Sauce

Ingredients :

For the satay

• 600gr Boneless Chicken ( Use Thigh) cut bite size 

• 8-10  Bamboo skewers

• Limes (Wedges)

• Crispy Onion for garnish

  
  

  For marinate :

  • 2 tbs Vegetable  Oil

  • 4 Cloves of garlic

  • ½ teaspoon of Turmeric Powder

  • 1 tablespoon of Coriander Seeds

  • 3 tablespoon of Lime Juice 

  • 1 teaspoon of Brown Sugar

  • ½tablespoon of Salt 

    
    

For Peanut Sauce :

• 100gr Cooked / Fried Peanut

• 50gr Big Red Chilli (sliced)

• 6 Cloves of garlic / 40gr  ( Sliced)

• 50gr Red Onion ( Sliced)

• 1 Tbsp Brown Sugar

• 45ml Tablespoon Kecap manis ( Sweet Soy Sauce)

• 500ml Water 

• 30ml Lime Juice

• 2 Tablespoon of Soy sauce

• 6 kaffir Lime Leaf

• 50ml Vegetable Oil for frying

  
  

Acar / Indonesian Pickle :

• 150gr Diced carrots

• 150gr Diced Cucumber( Removed the middle part)

• 100gr Diced Red Onion

• 3 Tbsp White Sugar dissolved in 50ml Hot water

• 60ml White Vinegar

Mixed all together and leave in the fridge for at least 30 minutes.

Cooking Instructions :

Use pestle and mortar to crush the garlic and coriander until smooth, add to a bowl with  oil ,turmeric, lime juice , sugar and the cut chicken, leave it marinade for about 30 minutes, set aside.

•  Make Peanut Sauce  : in a medium sized pan add the vegetable oil and fry the chillies , onion, garlic, for 6minutes in low to medium heat 

• Use a blender to blend the cooked peanut , water,  the fried  Garlic , Chilli and onion and all the ingredients until smooth.

• Pour all in a medium sized pan, add the kaffir lime leaf simmer in a medium heat, but not boiling, Stir the sauce consistency and make sure the bottoms is not burn, cook for about 25  minutes/ until the sauce is thickened and turn the hob off.

• Carefully thread the chicken on the skewer, and grill under the oven / or you can also use grilling pan, cook both sides. Keep turning make sure the chicken cooked thoroughly.

• Once the satay cooked , placed them in the plate along with the peanut sauce, served with the wedge of limes and sprinkle some crispy fried onion.

• Enjoy with  acar / Indonesian carrot and cucumber pickle ( See Recipe above )

Want to learn how to make this in person?

Why not join my cooking class and experience it for yourself! You’ll get hands-on with real ingredients, learn how to use and smell the spices, and understand the heart behind this beloved Indonesian dish. I’ll guide you step-by-step so you can cook with confidence — and taste the magic of satay, just like we make it back home. It’s more than just cooking — it’s a cultural experience you’ll never forget.

Book A Class Here