Indonesian chicken satay

Indonesian chicken satay

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Indonesian chicken satay

For our catering service we make alot of Indonesian chicken satay. You can eat this as an appetizer, snack or side order. When we serve soulfood meals, our catering add 2 chicken satays. When it is a side order, appetizer or snack, we serve 3 chicken satays. You can eat these spicy chicken skewers with peanut or kecap sauce. Some people eat them without sauce.

For this recipe you can use boneless chicken. Only the best chicken part for this recipe are chicken thighs. Thighs have more fat and is less dry. For this recipe it is important to clean your chicken thighs first with vinegar or lemon juice. After this, you can remove the excessive fat parts. A little fat is ok, but not too much!


Indonesian chicken satay toasted on skewers

Chicken satay skewers


Chicken seasoning

Many recipes contain seasoning which does not belong to any satay recipe! Tumeric is a spice from India which is not a part of Indonesian or Malaysian chicken satay! This spice makes your chicken more yellow and doesn’t flavor your chicken meat for satay. The main seasoning is Ketumbar! This a typical dried seasoning from Asia. Ketumbar is Coriander and in some countries they call this seasoning Cilantro.

Besides ketumbar, you need 5 spice powder and cummin too! With this blend you can season your chicken thigh pieces. Remember dry seasoning comes first, then garlic and onions. The last part is marinade! This is a mix of soy or kecap sauce. Kecap is a thick version of soy sauce and contains seasoning and sugar. When your chicken have seasoning and marinade, then it is time to put the chicken parts on skewers. When all skewers are with chicken thigh meat, wrap this well and let it overnight in the refrigerator.


Nasi goreng Surinamese style with roasted chicken satay and crispy fried plantains

Nasi goreng with chicken satay and crispy fried plantains


Roast or BBQ chicken satay

In Indonesia they BBQ Indonesian chicken satay on charcoal. These chicken satay taste the best and they are quick ready to eat. We do roast our Indonesian chicken satay on a grill plate. This can be on a stove, oven or grill plate. Chicken satay with charcoal flavor is the most authentic way of making chicken satay. When you serve this as an appetizer or side order, you can serve this with cole slaw and French bread. The European way is with fries. Fore more chicken satay inspiration, please see our Pinterest account online. You can see our recipe below and if you have questions, please use our comment box below. Enjoy making Indonesian chicken satay.


Roasted chicken satay on skewers with satay peanut sauce

Roasted chicken satay with satay peanut sauce.



  • Peanut sauce recipe is coming soon!
  • Kecap (soy) dip sauce is coming soon!




Serves 5-6

Indonesian chicken satay

45 minPrep Time

5 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • 2 ½ lbs chicken thigh meat
  • 1 tbsp vinegar
  • 1 medium sized onion or shallot onion
  • 3 cloves of garlic
  • 4 slices of Galanga root or 1 tsp galanga spices
  • ½ tsp of Ketumbar or coriander/cilantro spice
  • 2 tsp brown packed sugar
  • 2 tsp lime juice
  • ½ tsp 5 spice powder
  • 5 tbsp kecap or dark soy sauce
  • ½ tsp minced cumin spices
  • Fresh grated pepper
  • 2 tsp tamarindo paste
  • 2 Maggi chicken stock cubes (Crumbled)


  1. Use a big bowl and rinse chicken thighs with 1 tbsp of vinegar in cold water. Leave it in water for about 15 minutes and put the chicken thighs in a colander for about 30 minutes.
  2. Dry chicken meat with kitchen towel and remove excessive fat. Then Cut chicken into large cubes 2 ½ by 2 ½ inch. Soak 15 to 20 skewers into hot water for 15 minutes and dry each skewer with kitchen towel.
  3. Season chicken thigh pieces with all dry ingredients: 2 Crumbled Maggi chicken stock cubes, ½ tsp Ketumbar, ½ tsp cumin, ½ tsp 5 spice powder, fresh grated pepper and mix well.
  4. Mince garlic with onion and add this to the batch. Also add 4 slices of fresh galanga root or 1 tsp of galanga powsder to the batch. Stir well with a large spoon.
  5. Make a marinade with 5 tbsp of kecap or dark soy sauce, tamarindo paste and lime juice. Mix this well with the chicken and put all chicken thigh pieces on a skewer. When ready, wrap this well in aluminum foil and let it overnight in the refrigerator.
  6. Remove fresh galanga root out of the marinaded chicken and roast these marinaded chicken skewers on a BB!Q pit or roast them on a grill or oven. Indonesian chicken satay are ready to eat.
Cuisine: Indonesian | Recipe Type: Appetizer and snack


* Spices like Ketumbar, 5 spice powder, Galanga rooth (fresh or powder) are available at the Asian grocery store. Cummin and 5 spice powder are sometimes available at a regular grocery store. *** Kecap is common in a Asian grocery store and sometimes available in a regular grocery store. ** The fastest way is to roast chicken satay on a grill, stove or oven. **** When you use Fresh galanga root, please remove before roasting. Galanga powder, mix this together with all dry ingredients. ***** The orignal recipe is with Gula Djawa sugar. This is a typical natural sugar from Indonesia. WHen you cannot find this, use dark packed sugar.

Indonesian chicken satay recipe

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