From humble homes to the world's lavish cocktail parties

Perhaps the most known of Indonesian cuisine’s gems. This chicken satay skewer had made it from the humble homes to Indonesia’s streets and from there to the rest of the world, only to become one of the most served cocktail bites all over the world!

In Indonesia, this is served in homes, on all street food tours and in all 5-star hotels across the country. It is very often had with the peanut satay dip, but also commonly had with the sweet soy sauce (as served in most Indonesian homes). Give it a try with both and see which you prefer.


Traditionally the satay skewers are cooked over charcoal, and of course nothing beats the BBQ flavor, however, I have included instructions for you to grill this in your oven too for convenience.


Serves: 10 Cook Time: 8-12 mins

750g boneless chicken breast

125 ml sweet soy sauce

125 ml coconut milk

1 tsp garlic powder

1 1/2 tsp salt

freshly ground black pepper to taste

30 bamboo skewers

Condiments & Garnish

Peanut Butter Satay Dip

Sweet Soy Sauce

Lime wedges

Coriander leaves

Soak the skewers in cold water for at least  1 1/2 hours in order not to burn on the grill.

Start by rinsing the chicken, pat them dry then cut into small bite size pieces.

Place the chicken in a bowl, mix in the sweet soy sauce, coconut milk, garlic powder, salt and black pepper. Mix all well together, cover with cling film and leave to marinate in the fridge for 1 1/2 hours.

Tip: This can be done a day ahead to soak up more flavors.


When ready to grill or BBQ, skewers the pieces on to the soaked bamboo skewers. Grill until golden brown and cooked through or grill in the oven for 8-12 minutes.

TIP: Traditionally the chicken pieces are small and each skewer takes max 5 pieces. If you cut the chicken into chunkier pieces, then adjust the cooking time accordingly.


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