SatayAjam with spicy peanut butter sauce (Indonesian chicken kabobs)

Satayajam With Spicy Peanut Butter Sauce (indonesian Chicken Kabobs) Recipe

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Tina Watt


Whenever I was in the Netherlands, I couldn't resist indulging in some Indonesian food. It was the typical "fast-food" at the time. This recipe is simple and great as a side, or an appetizer.


★★★★★ 1 vote

12 Hr
10 Min


  • 1 large
    4-5 pound chicken
  • 4 Tbsp
    kecap manis
  • ·
  • ·
  • 8 Tbsp
  • 4 Tbsp
    peanut butter
  • 1/2 tsp
    crushed red pepper
  • 1/2 tsp
    maple syrup
  • 1 Tbsp
    kecap manis

How to Make SatayAjam with spicy peanut butter sauce (Indonesian chicken kabobs)


  1. Remove chicken from bone and cut into one inch pieces.
  2. Marinate chicken in kecap manis (sweet Indonesian soy sauce), salt, and pepper for at least 2 hours, preferably overnite.
  3. Soak skewers if using bamboo for about an hour. Skewer chicken pieces, leaving a bit of space between each piece.
  4. Make the sauce. In a medium sized sauce pan, simmer together the water, peanut butter, red pepper, maple syrup, and kecap. Let simmer on low heat until smooth.
  5. Grill skewers until completely done but still moist.
  6. Pour sauce over skewers and serve.
  7. Note: If you like spice, try sambal (Indonesian pickled red pepper condiment)instead of the crushed red pepper flakes. Most good oriental grocery suppliers have an Indonesian offering.

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