Recipe courtesy of Jenny Wouters

Indonesian Satay

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  • Level: Easy
  • Total: 2 hr (includes marinating time)
  • Active: 30 min
  • Yield: 4 appetizer or 2 main course servings



Peanut Sauce:

Sweet Soy Dipping Sauce:


Special equipment:
6 to 7 wooden skewers, soaked in water for at least 30 minutes
  1. For the satay: Cut the chicken into 1-inch cubes.
  2. Whisk together the soy sauce, oil, salt, cumin, if using, fennel, if using, and garlic in a medium bowl. Add the chicken and toss to coat the chicken in the marinade. Cover and marinate, refrigerated, for 1 to 1 1/2 hours.  
  3. For the peanut sauce: Add the peanut butter, soy sauce, coconut milk, brown sugar, salt, garlic and 1 cup water to a high-powered blender and blend until combined. 
  4. Add 2 tablespoons water to the bottom of a medium saucepan, add the blended sauce and cook over medium heat, stirring, until bubbling. Continue to simmer, stirring and adding a little water if the sauce gets too thick, 3 to 4 more minutes. Set aside. 
  5. For the sweet soy dipping sauce: Whisk together the soy sauce, cilantro, salt, pepper, chile, lemon juice and 2 tablespoons water in a small bowl until combined.  
  6. Prepare a grill or grill pan for high heat. Brush the grill with oil  
  7. Thread about 4 chicken cubes onto each skewer. Grill the skewers until lightly charred, 2 to 3 minutes per side; be careful not to let them burn.