Indonesian chicken satay with peanut sauce
Grilled marinated chicken skewers served with peanut sauce. Preparation time and servings are estimates; marinate the chicken for 1 hour.
The chicken is cut into strips, marinated with spices, and grilled on skewers. The sauce combines peanuts, peanut butter, soy sauce, lemon, and coconut milk. Active times are approximate and may vary with the size of the strips and the equipment.
Ingredient allergens
Allergen listDocumented presence
-
Soybeans
Soy sauce
Depends on the product
-
Cereals containing gluten
Soy sauce
Ingredients without verified allergen data 12
Ingredients without verified allergen data: Chicken breast, Vegetable oil, Brown sugar, Garlic, Ground turmeric, Ground cumin, Ground coriander, Fresh ginger, Unsalted roasted peanuts, Peanut butter, Lemon juice, Coconut milk.
Method
- 01
Make the marinade
In a bowl, mix 2 tablespoons of soy sauce, the vegetable oil, 2 tablespoons of brown sugar, 2 garlic cloves, the turmeric, cumin, ground coriander, and ginger. Add the chicken strips and stir to coat.
Ready to continue when: The strips are evenly coated with the marinade.
10 min - 02
Marinate the chicken
Cover the bowl and refrigerate the chicken for 1 hour.
Ready to continue when: 1 hour has passed and the chicken has remained refrigerated.
60 min - 03
Make the peanut sauce
Mix the roasted peanuts, peanut butter, the remaining 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, the lemon juice, 1 garlic clove, and the coconut milk. Stir until the sauce looks evenly combined.
Ready to continue when: The sauce looks evenly combined and can be stirred without large lumps.
7 min - 04
Thread the skewers
Thread the marinated chicken strips onto skewers, leaving a little space between pieces. If using wooden skewers, soak them before use.
Ready to continue when: The chicken is divided among the skewers, with space between the pieces.
8 min - 05
Grill and serve
Grill the skewers on a hot grill for 3–4 minutes per side, until browned and the chicken is fully cooked. Serve with the peanut sauce.
Ready to continue when: The skewers are browned on both sides and the chicken is fully cooked.
8 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- Cocinando a baja temperatura: claves para aplicar la técnica sous vide de manera segura - AZTI www.azti.es/blog/claves-para-aplicar-la-tecnica-sous-vide-de-manera-segura/
- Informe del Comité Científico de la Agencia Española ... - CAIB www.caib.es/sites/seguretatalimentaria/es/documentos_de_interes/archivopub.do?ctrl=MCRST3305…
- - YouTube www.youtube.com/watch?v=60LUxntp0Rg
- Satay indonesio - Sergio Fernández - Receta - Canal Cocina canalcocina.es/receta/satay-indonesio
- Pollo Satay (con salsa de maní) acompañado de arroz verde - El Sabor de lo Bueno sabordelobueno.com/pollo-satay-salsa-mani-y-arroz-verde/
- Pollo Satay con salsa de cacahuetes (receta tradicional de Indonesia) - PequeRecetas www.pequerecetas.com/receta/pollo-satay-con-salsa-de-cacahuetes/
- Recetas del mundo: satay de pollo www.mochileandoporelmundo.com/satay-sate-pollo-ayam-receta-indonesia/
- Satay - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Satay
- LA LOCA COCINA: PINCHOS DE POLLO SATAY CON ARROZ lalocacocina.blogspot.com/2008/08/pinchos-de-pollo-satay-con-arroz.html
- Satay de pollo: origen, ingredientes y alérgenos www.menuella.com/es/food-wiki/chicken-satay
- - YouTube www.youtube.com/watch?v=J_49E5Caoss
State: Published after documentary validation; no “Tested” label is shown.