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!

Balinese Chicken Satay

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Ingredients for Balinese Chicken Satay

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.

Why This Balinese Chicken Satay Works

During the long soak in coconut milk, soy sauce, lime, and spices, the chicken pieces drink in liquid and salt. The coconut milk coats the meat with fat, so the chicken stays moist instead of drying out on the grill. Soy sauce and salt move inside the meat while it sits, so the seasoning is not just on the outside. Turmeric, coriander, cumin, garlic, and ginger spread over every piece and cling to the surface.

Once the skewers hit the hot grill, the outside of the chicken starts to brown and char in spots. That light crust holds in the juices, while the inside cooks through and stays tender from the coconut milk and the extra moisture it soaked up. Turning the skewers now and then keeps one side from burning and cooks the cubes evenly.

In the saucepan, chopped peanuts simmer with soy sauce, lime, sugar, chili, and water. As it heats, the peanuts soften and the liquid slowly thickens. The sauce goes from loose and watery to a spoonable, clingy texture that sticks nicely to the hot grilled chicken.

Balinese Chicken Satay 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.

Mistakes To Avoid

Letting the chicken sit in the marinade for only a short time leaves the inside of the meat bland and the outside strongly seasoned. The coconut milk and spices stay mostly on the surface, so the cubes taste uneven, with some bites flat and others harshly salty.

Threading the chicken pieces too tightly on the skewers makes the outside char while the centers stay undercooked. The crowded pieces block the heat, so the edges dry out and turn tough before the middle reaches a safe, firm texture.

Grilling over very high heat causes the coconut milk and sugar in the marinade to burn fast. The outside turns black and bitter while the inside of the chicken stays soft and slightly raw, and the skewers can even scorch and break.

Adding too much water to the peanut sauce and not cooking it long enough leaves it thin and runny. The chopped peanuts stay loose in the liquid instead of forming a smooth, clingy sauce, so it slides off the satay instead of coating it.

Equipment Used:

Grill, Bamboo skewers, Mixing bowls, Small saucepan

Ingredients

  1. 1 1/2 lbs boneless chicken thighs, cut into 1-inch cubes
  2. 1 cup coconut milk
  3. 2 tbsp soy sauce
  4. 1 tbsp lime juice
  5. 3 cloves garlic, minced
  6. 1 tbsp ginger, grated
  7. 1 1/2 tsp ground coriander
  8. 1 tsp turmeric powder
  9. 1/2 tsp cumin powder
  10. 1/2 tsp black pepper
  11. 1/2 tsp salt
  12. Bamboo skewers, soaked in water
  13. 1 cup roasted peanuts, chopped
  14. 2 tbsp soy sauce (for peanut sauce)
  15. 2 tbsp lime juice (for peanut sauce)
  16. 1 tbsp brown sugar
  17. 1 tsp chili paste
  18. 1/2 cup water

Step-by-step Instructions

  1. 1. In a large bowl, mix coconut milk, soy sauce, lime juice, garlic, ginger, ground coriander, turmeric, cumin, black pepper, and salt.
  2. 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. 3. Thread the marinated chicken onto soaked bamboo skewers.
  4. 4. Preheat grill to medium-high heat and oil the grates.
  5. 5. Grill the chicken skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and has a nice char.
  6. 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. 7. Serve the hot chicken satay with the prepared peanut sauce on the side.

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.

Serving Ideas for Balinese Chicken Satay

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.

Ratings and Comments

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.