Chicken Satay


These are delicious chicken skewers grilled to perfection and packed with flavor. This dish originated in Indonesia, and is popular is Southeast Asian cuisine across countries like Malaysia, Singapore, Thailand, and Vietnam. This makes for a tasty and visually appealing appetizer to serve alongside lunch or dinner.

  • Medium
  • 6 person(s)
  • 25 Min


    • Chicken boneless, cubed1 kilogram
    • Ground white pepper½ tablespoon
    • Ground black pepper½ tablespoon
    • Saltto taste
    • Oilfor frying
    • Oil1 tablespoon
    • Garlic cloves, chopped1 teaspoon
    • Thai chilli paste2 tablespoons
    • Peanut butter1 cup
    • Water1 cup
    • Chicken powder1 teaspoon
    • Ground turmeric½ teaspoon
    • Brown sugar1 tablespoon
    • Ground black pepper½ tablespoon
    • Ground white pepper½ tablespoon
    • Coconut milk¾ cup


  • Mix together cubed chicken, ground white pepper, salt, and ground black pepper in a bowl. Marinate for 1 hour.
  • Place the chicken pieces in the bamboo or wooden skewers.
  • Heat oil in a frying pan over medium heat, fry each side for 5 minutes until golden brown. Set aside.
  • For the sauce: heat oil in a frying pan, add chopped garlic, and saute it.
  • Add thai chilli paste and stir.
  • Now whisk in peanut butter along with water until it has dissolved.
  • Add chicken powder, ground turmeric, and brown sugar. Whisk well.
  • Add black pepper, white pepper, and coconut milk, and whisk.
  • Remove chicken from the skewers and add to the sauce, mixing well.
  • Enjoy! Please give us your feedback in the comments below.
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