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

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SatayAjam with spicy peanut butter sauce (Indonesian chicken kabobs)

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


1Remove chicken from bone and cut into one inch pieces.
2Marinate chicken in kecap manis (sweet Indonesian soy sauce), salt, and pepper for at least 2 hours, preferably overnite.
3Soak skewers if using bamboo for about an hour. Skewer chicken pieces, leaving a bit of space between each piece.
4Make 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.
5Grill skewers until completely done but still moist.
6Pour sauce over skewers and serve.
7Note: 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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