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Indonesian Chicken Satés

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  40 Minutes
Total Time:  2 Hours 30 Minutes
  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
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
1-2 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.
Indonesian Chicken Satés Recipe at
Combine 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 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 peanut butter, water, ketchup and hot sauce to taste to the reserved marinade and whisk to combine. Refrigerate until ready to use.

Position rack in upper third of oven; preheat 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 © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   6 servings
Calories: 255
Fat. Total: 10g
Protein: 26g
Carbohydrates, Total: 5g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 63mg
Sodium: 546mg
% Cal. from Fat: 35%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Lynda, WA Reviewed: 06/11/2012
Easy and delicious!
Saw this recipe and decided to make it tonight because I had chicken to use up. It went together easily with ingredients I already had in my pantry. The skewers stuck to the grill a bit, but it was worth it in the end. The dipping sauce was especially good with the addition of siracha hot chili sauce. My husband loved it!
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