Indonesian Chicken Satés

  • Active Time 40m
  • Total Time 2h 30m

6 servings

Classic Indonesian fare, satés (or satays) are skewers of broiled or grilled marinated meat or fish. This flexible recipe works with tofu or chicken. If serving a group with some vegetarians and some meat eaters, prepare 12 ounces of chicken and 10 1/2 ounces of tofu and marinate separately.

Make Ahead Tip: Prepare through Step 2 up to 1 day ahead. | Equipment: Six 12-inch skewers

ingredients

  • 1/4 cup kecap manis (see Ingredient Note)
  • 2 tablespoons reduced-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tablespoon peanut or canola oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
  • 1/4 cup smooth natural peanut butter
  • 1/4 cup water
  • 2 tablespoons ketchup
  • 1 to 2 teaspoons hot sauce
  • Ingredient Note: Kecap manis is a thick, palm sugar-sweetened soy sauce. It’s used as a flavoring, marinade or condiment in Indonesian cooking.
  • To substitute for kecap manis, whisk 2 tablespoons molasses with 2 tablespoons reduced-sodium soy sauce.

directions

Combine the kecap manis, soy sauce, garlic, oil, vinegar, cumin and coriander in a small bowl. Reserve 2 tablespoons of the marinade in a medium bowl. Place the chicken in a large sealable plastic bag. Pour the remaining marinade into the bag. Marinate in the refrigerator for at least 2 hours or overnight.

Add the peanut butter, water, ketchup and hot sauce to taste to the reserved marinade and whisk to combine. Refrigerate until ready to use.

Position a rack in the upper third of the oven; preheat the broiler. Line a broiler pan or baking sheet with foil and coat with cooking spray.

Remove the chicken from the marinade and thread equal amounts onto six 12-inch skewers. (If using wooden skewers, cover the exposed end of each skewer with foil to prevent burning.) Broil the skewers until the chicken is cooked through and no longer pink in the middle, 6 to 8 minutes per side. Serve the satés with the reserved peanut sauce for dipping.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9349

nutrition information per serving

255 calories; 10g total fat; 2g total saturated fat; 63mg cholesterol; 546mg sodium; 5g carbohydrates; 1g fiber; 26g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Newsletters Here

Get coupons, sale alerts, recipes, and more goodies, oh joy!