Poultry
Chicken satay with peanut sauce
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Small chicken skewers with kecap manis and savoury peanut sauce. Indonesia has many sate variations; this version pairs chicken with peanuts, tamarind and sweet soy sauce, cooked on a grill or grill pan.
Timing
- Preparation: about 30 minutes, including about 15 minutes during marinating
- Marinating: 2 hours
- Cooking: about 30 minutes, with sauce made during marinating
- Total time: about 2 hours 30 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 590 kcal
- Protein
- ≈ 43.2 g
- Carbohydrates
- ≈ 26.7 g
- Fat
- ≈ 33 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes all marinade and peanut sauce. Kecap manis is modelled as 65% brown sugar and 35% soy sauce; brown sugar is a comparison for palm sugar. Tamarind uses the documented Matvaretabellen reference. Rice is excluded.
Tamarinde, Fruchtfleisch (Matvaretabellen)
Quantity assumptions and ingredient mapping
- 600 g boneless skinless chicken thigh meat · ≈ 600 g · Assumed quantity / reference product
- 90 g kecap manis, divided · ≈ 90.0 g · Assumed quantity / reference product
- 10 g red chilli · ≈ 10.0 g · Assumed quantity / reference product
- 10 g seedless tamarind paste · ≈ 10 g · Assumed quantity / reference product
- 15 g palm sugar · ≈ 15 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g boneless skinless chicken thigh meat
- 90 g kecap manis, divided
- 20 g garlic, divided
- 4 g ground coriander
- 30 ml lime juice
- 25 ml neutral oil, divided
- 4 g salt, divided
- 150 g unsalted roasted peanuts
- 50 g shallots
- 10 g red chilli
- 10 g seedless tamarind paste
- 15 g palm sugar
- 250 ml water for the sauce
- 200 g cucumber
- 100 g red onion
Instructions
- Pat chicken dry without washing and cut into roughly 2 cm pieces. Mix with 50 g kecap manis, 10 g grated garlic, coriander, 20 ml lime juice, 15 ml oil and 2 g salt. Cover and marinate in the refrigerator for 2 hours.
- Meanwhile, grind peanuts finely. Chop shallots, remaining garlic and chilli. Soften in the remaining 10 ml oil over medium heat for 3 minutes. Add peanuts, tamarind, palm sugar, remaining 40 g kecap manis, 2 g salt and 250 ml water.
- Simmer gently for 10 minutes, stirring regularly. Stir in the remaining 10 ml lime juice. The sauce should be thick but pourable; thin with a little water if needed. Keep hot until serving, or cool promptly and bring back to a boil later.
- Divide chicken between 16 skewers without packing too tightly. Soak wooden skewers for 30 minutes during marinating. Thinly slice cucumber and red onion, keeping them separate from raw chicken.
- Heat a grill or grill pan to medium-high direct heat. Cook skewers for 10–14 minutes altogether, turning repeatedly. Avoid blackening the sugary marinade; move to a cooler zone if needed. Chicken must reach at least 70 °C in the centre for 2 minutes. Serve with sauce, cucumber and onion. Discard raw marinade leftovers.
Tips
- Kecap manis is thick sweet Indonesian soy sauce. Ordinary salty soy sauce is not a like-for-like replacement.
- Rice or lontong are possible extra sides, but are not included in these ingredients or nutrition values.
