Balinese Chicken Satay

🕒 Prep: 2 hours
🔥 Cook: 12 min
🍽 Serves: 4
★★★★★
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If you're looking to bring a taste of Bali to your kitchen, this Balinese Chicken Satay will do just that. Packed with bold flavors and complemented by a rich peanut sauce, it's a dish that transforms a simple dinner into an exotic experience. Let's dive in!

Ingredients for Balinese Chicken Satay

Chicken thighs are chosen for their juiciness and flavor, which stand up well to grilling. The coconut milk adds a creamy texture and subtle sweetness, serving as the base of our marinade. Soy sauce contributes a salty, umami punch, while lime juice brings a refreshing acidity that tenderizes the chicken. Garlic and ginger enhance the aroma and flavor complexity, making the marinade sing. The combination of ground coriander, turmeric, cumin, and black pepper introduces earthiness and warmth, balanced by a pinch of salt to bring it all together.

Tips & Tricks

  • For a more intense flavor, marinate the chicken overnight.
  • If you're out of fresh ginger, 1/2 teaspoon of ground ginger will do in a pinch.
  • Using metal skewers? No need to soak them beforehand.

Serving Suggestions

This Balinese Chicken Satay pairs beautifully with steamed jasmine rice or a fresh cucumber salad. For a complete meal, consider serving it alongside nasi goreng (Indonesian fried rice) or a vibrant vegetable stir-fry.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, but keep an eye on the grill time as breasts cook faster and can dry out if overcooked.
Is there a substitute for coconut milk?
You can use Greek yogurt for a tangier marinade, but it will alter the flavor profile.
How spicy is this recipe?
The chili paste adds a mild heat, which you can adjust by adding more or less according to your taste.

Balinese Chicken Satay Recipe Walkthrough

First, grab a large mixing bowl and combine the coconut milk, soy sauce, lime juice, minced garlic, grated ginger, ground coriander, turmeric, cumin, black pepper, and salt. Stir everything together until well mixed. Now, toss in the chicken pieces, ensuring each piece is thoroughly coated with the marinade.

Cover the bowl with plastic wrap and pop it in the fridge. Let it marinate for at least 2 hours, but if you can, let it go overnight for deeper flavor. The next day, when you’re ready to cook, thread the marinated chicken onto soaked bamboo skewers—this helps prevent them from burning on the grill.

Fire up your grill to medium-high heat. Once it's nice and hot, lightly oil the grates to prevent sticking. Lay the skewers on the grill and cook for about 10-12 minutes. Turn them occasionally to ensure they get a lovely char and cook evenly throughout.

While the chicken is grilling, make your peanut sauce. In a small saucepan over medium heat, combine chopped peanuts, soy sauce, lime juice, brown sugar, chili paste, and water. Stir continuously until the sauce thickens, which should take about 5 minutes. Keep an eye on it, so it doesn’t burn.

Once the chicken is done, serve it hot with the peanut sauce on the side. Enjoy that first savory bite!

Why You'll Love This Recipe

  • Quick to prepare: Minimal effort with maximum flavor, perfect for busy weeknights.
  • Authentic taste: Brings the tropical flair of Bali right to your dining table.
  • Adaptable: Easily adjust the spice levels to suit your preference.
  • Great for gatherings: Perfect as an appetizer or main dish at your next dinner party.

Ingredients

1 1/2 lbs boneless chicken thighs, cut into 1-inch cubes
1 cup coconut milk
2 tbsp soy sauce
1 tbsp lime juice
3 cloves garlic, minced
1 tbsp ginger, grated
1 1/2 tsp ground coriander
1 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp black pepper
1/2 tsp salt
Bamboo skewers, soaked in water
1 cup roasted peanuts, chopped
2 tbsp soy sauce (for peanut sauce)
2 tbsp lime juice (for peanut sauce)
1 tbsp brown sugar
1 tsp chili paste
1/2 cup water

Step-by-step Instructions

1. In a large bowl, mix coconut milk, soy sauce, lime juice, garlic, ginger, ground coriander, turmeric, cumin, black pepper, and salt.
2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best results.
3. Thread the marinated chicken onto soaked bamboo skewers.
4. Preheat grill to medium-high heat and oil the grates.
5. Grill the chicken skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and has a nice char.
6. For the peanut sauce, in a small saucepan over medium heat, combine chopped peanuts, soy sauce, lime juice, brown sugar, chili paste, and water. Cook and stir until the sauce thickens, about 5 minutes.
7. Serve the hot chicken satay with the prepared peanut sauce on the side.

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