Homemade Indo Chicken Satay


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Preparation time
20 mins

Cooking time
10 mins


I cannot imagine a summer BBQ without satay!  If you want more intense flavors it is easy to add a bit more spice when you are making the sauce to marinate the chicken.


  • 2 pounds chicken breast, cut into cubes
  • kabob sticks
  • 1 teaspoon of chopped lemongrass roots
  • 1 whole onion, chopped
  • 1/2 teaspoon minced garlic
  • 4 tablespoons sweet soy sauce (Kecap brand)
  • 4 tablespoons water
  • 3 teaspoons sambal
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • Peanut sauce (recipe here)


1. In a food processor, puree lemongrass, onion, garlic, soy sauce, water, sambal, cumin, and coriander.  

2. Skewer chicken cubes on kabob sticks. Marinate chicken kabobs with sauce for at least 2 hours. 

3. Grill chicken kabobs on BBQ.  Or in an oven, preheat broiler for 10 to 20 minutes.  Broil chicken kabobs for 3 to 5 minutes on each side (with rack on second highest position and oven doors slightly ajar). Serve with peanut sauce.

One Comment add one

  1. choyfinh says:

    This chicken satay came out good. I haven’t used lemongrass with sambal and cumin before, so this was new to me. I thought the peanut sauce was delicious. I also ate the chicken with my chili sauce to make it spicier.

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