Chicken Satay with Peanut Dipping Sauce


Peanut Sauce:
1 tbsp peanut oil
½ onion, diced
2 cloves garlic, minced
3 tbsp kecap manis
1 tsp fish sauce
½ tbsp soy sauce
¼ cup peanuts, roasted and finely chopped
1 cup coconut cream
3 bird’s eye chillies
½ tsp salt
juice of 1 lime

Chicken Satay:
3 tbsp kecap manis
3 tbsp peanut sauce
500g free-range boneless, skinless chicken thighs, chopped in chunks
salt and black pepper

To Serve:
lime wedges
¼ red chilli
crushed peanuts


To make peanut sauce, heat a large frying pan . Add oil, onion and garlic and cook until translucent. Add kecap manis, fish sauce, soy sauce and peanuts. Mix together then add coconut cream, chilli and salt. Stir in lime juice then taste and season with any of the sauces as you see fit. Remove sauce from heat and set aside.

For the chicken satay, in a large bowl mix together kecap manis and peanut sauce. Add chicken pieces and stir to coat evenly, then leave to marinate for at least 20 minutes.

Thread chicken pieces on skewers (soak skewers in water first so they don’t burn when cooking). Heat a grill or BBQ to high. Brush chicken skewers with peanut oil then grill, turning intermittently, for 7 minutes or until chicken is cooked through.

Serve chicken skewers with peanut sauce for dipping, garnished with lime wedges and a sprinkle of chilli and crushed peanuts.