Thursday, 7 April 2016

Chicken Indonesian Satays

April 2016 

SmartCooks here.  

It is too difficult to access the BBQ but I didn't let that stop me -- neither snow, snow, snow, nor rain, rain, rain .... I have a broiler! and I just had to try this classic.  Indonesian chicken satay.  I made it a couple of times in 2015, found this draft for posting so decided what the hey!  These satays can be made with chicken, beef or tofu.  


  • 1/4 cup recap manis (sweet Indonesian soy sauce) 
  • 2 T reduced-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 T peanut or canola oil
  • 1 T rice vinegar
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1.5 lbs boneless, skinless chicken breast, 
  • trimmed and cut into 1-inch cubes
  • 1/4 cup smooth natural peanut butter
  • 1/4 cup water
  • 2 T ketchup
  • 1-2 tsp hot sauce


Combine kecap manis, soy sauce, garlic, oil, vinegar, cumin and coriander in a small bowl. Reserve 2 T of the marinade in a medium bowl. Place chicken in a large sealable plastic bag. Pour the remaining marinade into the bag. Marinate in the refrigerator for at least 2 hours or overnight.

Add peanut butter, water, ketchup and hot sauce to taste to the reserved marinade and whisk to combine. Refrigerate until ready to use.

Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet with foil and coat with cooking spray.  

Remove chicken from marinade and thread equal amounts onto six 12-inch skewers. (If using wooden skewers, cover exposed end of each skewer with foil to prevent burning.) 

Broil the skewers until the chicken is cooked through and no longer pink in the middle, 6 to 8 minutes per side. 

Serve the satés with the reserved peanut sauce for dipping.

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