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Authentic Balinese Indonesian Satay Chicken Recipe

Indonesian home-style cooking at its finest! This Authentic Balinese Satay Chicken recipe, learned from a Balinese local, delivers unbelievably tender and flavorful chicken skewers. Skip the tourist traps and savor the true taste of Bali. Customize the spice level to your liking – use less chili for a milder dish. For a time-saving shortcut, substitute roasted peanuts with smooth peanut butter. This recipe is perfect for a weeknight dinner or an impressive weekend meal. Get ready for a taste of paradise!

Prep Time 25 mins
Cook Time 55 mins
Calories 703.2 kcal
Protein 70g
Rating 4.0 (1 Reviews)
Authentic Balinese Indonesian Satay Chicken 88

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Authentic Balinese Indonesian Satay Chicken

  • 1.5 lbs boneless, skinless chicken thighs
  • Bamboo skewers (as needed, approx. for 1.5 lbs chicken)
  • Tamarind Paste (not specified in recipe)
  • 1/4 cup warm water (plus more as needed)
  • 4 cloves garlic (minced)
  • Shallots (not specified in recipe)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2-6 red chilies (finely chopped, adjust to taste)
  • 1 cup roasted peanuts
  • 1 tablespoon brown sugar
  • Hot Water (not specified in recipe, warm water used instead)
  • 6 tablespoons kecap manis (sweet soy sauce)
  • 3 tablespoons lime juice
  • 1 tablespoon grated galangal
  • 1 tablespoon grated ginger
  • 1/2 teaspoon turmeric powder
  • Steamed rice (for serving)
  • Pita bread (for serving)
  • Cucumber salad (optional, for serving)

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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).

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

47g

Fat

47g

Carbs

9g

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Starters Appetizers & Snacks Main Courses Main Dish / Dinner Poultry Chicken Recipes Asian Summer Recipes Grilling & Bbq

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Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Malaysian Appetizers Main Dish Poultry Asian Easy Dinner Party Holiday Event Chicken Indonesian Dietary Spicy Gluten Free Egg Free Free Of Something Meat Chicken Breasts Chicken Thighs Legs Taste Mood 3 Steps Or Less