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Indonesian/Malaysian · Dinner

Chicken Satay with Kecap

Non-vegEasy

Diet: Non-veg · High-protein

Chicken Satay with Kecap is a Indonesian/Malaysian dish. Turn skewers frequently because sweet soy sauce can burn.

Prep
20 min
Cook
15 min
Rest, soak, marinate or chill
60 min
Total
95 min
Servings
4
Difficulty
Easy
Cuisine
Indonesian/Malaysian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken Satay with Kecap. The photograph shows chicken skewers coated with peanut sauce.
The photograph shows chicken skewers coated with peanut sauce. Representative photograph of Chicken Satay with Kecap. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Marinade

Sauce

Skewers

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; grill or oven broiler; tongs; skewers; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Marinate · About 60 min

  1. Mix 600 g chicken thighs, cubed, 50 ml kecap manis, 20 ml lime juice, 15 g garlic, grated, 15 ml neutral oil; refrigerate 1 hour. Soak 8 bamboo skewers, 1000 ml water in water for 30 minutes.

Sauce · About 3 min

  1. Simmer 100 g peanut butter, 150 ml water, 30 ml kecap manis, 15 ml lime juice 3 minutes, stirring.

Grill · About 15 min

  1. Thread chicken onto drained skewers. Grill over medium heat 12–15 minutes, turning, until 74°C / 165°F. Serve with sauce.

    Check: Look for this result: 74°C / 165°F.

Tips

  • Turn skewers frequently because sweet soy sauce can burn.
  • Judge Chicken Satay with Kecap by the texture and doneness signs in its steps. Your pan and heat affect how long Chicken Satay with Kecap takes to cook.

Substitutions

  • Use metal skewers without soaking.

Storage

  • Get perishable Chicken Satay with Kecap into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chicken Satay with Kecap within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Chicken Satay with Kecap to 74°C / 165°F, stirring or turning it for even heating. When Chicken Satay with Kecap is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Chicken Satay with Kecap includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chicken Satay with Kecap becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Chicken Satay with Kecap one day ahead. For Chicken Satay with Kecap, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken Satay with Kecap on the day of serving.

FAQ

What matters most when making Chicken Satay with Kecap?

Turn skewers frequently because sweet soy sauce can burn.

What can I substitute in Chicken Satay with Kecap?

Use metal skewers without soaking.

Can I prepare Chicken Satay with Kecap ahead?

Prepare the measured ingredients for Chicken Satay with Kecap one day ahead. For Chicken Satay with Kecap, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken Satay with Kecap on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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