Indonesian Street-Style Satay Chicken Skewers with Peanut Sauce

Allergens

Soy - Nuts (Peanuts)

Ingredients

• 12 wooden skewers
• 1 lb chicken breasts, cut into 1
• inch cubes
• 1/4 cup soy sauce
• 1/4 cup fresh lime juice
• 1/4 cup coconut milk
• 3 cloves garlic, minced
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground white pepper
• Salt, to taste
• 1 cup unsalted dry roasted peanuts
• 1/4 cup water
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 2 tbsp vegetable oil
• Chopped cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Soak wooden skewers in water for at least 30 minutes to prevent burning.
2. In a large mixing bowl, combine soy sauce, lime juice, coconut milk, minced garlic, ground coriander, cumin, turmeric, white pepper, and salt. Mix well. Add chicken cubes and marinate for at least 2 hours or up to overnight in the refrigerator.
3. Preheat grill or broiler to medium high heat. Thread marinated chicken onto skewers and discard excess marinade.
4. Grill or broil satay skewers for 4 6 minutes per side, or until fully cooked and slightly charred.
5. While the satay is cooking, prepare peanut sauce. In a blender or food processor, combine roasted peanuts, water, brown sugar, soy sauce, lime juice, and vegetable oil. Blend until smooth and creamy.
6. Serve satay skewers hot, drizzled with peanut sauce and garnished with chopped cilantro. Accompany with lime wedges for an extra zesty kick.

Chef’s Insight

The secret to tender, juicy chicken is letting it marinate for at least 2 hours or overnight in the refrigerator. This allows the flavors to penetrate and enhances the overall taste experience.

Notes

If using wooden skewers, soak them in water for at least 30 minutes before threading the chicken to prevent them from burning during grilling or broiling.