Authentic Balinese Indonesian Satay Chicken Recipe

Ingredients for Authentic Balinese Indonesian Satay Chicken

• Chicken Breasts
• Bamboo Skewers
• Tamarind Paste
• Warm Water
• Garlic Cloves
• Shallots
• Coriander Seed
• Cumin Seed
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• Chilies
• Unsalted Peanuts
• Palm Sugar
• 1/4 cup warm water, plus more as needed

How to Make Authentic Balinese Indonesian Satay Chicken

1. In a medium bowl, whisk together 1/4 cup kecap manis (sweet soy sauce), 2 tablespoons lime juice, 1 tablespoon grated galangal, 1 tablespoon grated ginger, 2 cloves garlic (minced), 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon turmeric powder, and 1-3 red chilies (finely chopped, adjust to taste). Add 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch cubes) and marinate for at least 20 minutes (longer is better!).
2. For the peanut sauce: Heat 2 tablespoons of vegetable oil in a small saucepan over medium heat. Add 2 cloves garlic (minced) and 1-3 red chilies (finely chopped) and cook until softened, about 2 minutes.
3. Transfer the garlic-chili mixture to a food processor. Add 1 cup roasted peanuts (or 1 cup smooth peanut butter), 1/4 cup warm water, 2 tablespoons kecap manis, 1 tablespoon lime juice, 1 teaspoon salt, and 1 tablespoon brown sugar.
4. Process until smooth but with some texture remaining. Add more warm water, 1 tablespoon at a time, to reach your desired consistency.
5. Thread the marinated chicken onto skewers (about 4 cubes per skewer).
6. Grill the skewers over medium-high heat on a barbecue or griddle pan, turning occasionally, until golden brown and cooked through (about 8-10 minutes).
7. Serve immediately with the peanut sauce, steamed rice, pita bread, and a refreshing cucumber salad (optional).