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


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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)


  • 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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