Summer is the perfect time for a barbecue. When I was a kid, my family would often spend vacation time at “Het Meerdal,” a resort with great pools, tennis courts, and a ton of kid-friendly activities. We had a permanent spot for our “caravan met voortent” (a camper with attached tent). My mom could cook in the camper, but we would often barbecue. When we did, I was in charge of making “pindasaus” (Peanut Sauce). My sauce always came out awesome, and it became a family favorite. My favorite grilled dish to eat with the peanut sauce? Kip Saté, marinated chicken on a skewer! My parents would buy it pre-marinated from the “slager” (butcher), but I love making everything from scratch! There’s something special about preparing the marinade and watching the flavors come together.
In the Netherlands, Chicken Satay is a beloved dish, often served at family barbecues and special occasions. The tender, juicy chicken skewers combined with rich, creamy peanut sauce is a match made in culinary heaven. This recipe takes you back to those nostalgic summer days and brings a taste of authentic Indonesian flavors to your kitchen.
As you may know, the Netherlands often experiences rainy days, even in the summer. It seemed like every time my family decided to barbecue, the rain would follow. I can still picture my dad standing at the grill, battling the elements with an umbrella in one hand and tongs in the other. Meanwhile, my mom, sister, and I would cheer him on from the dry comfort of our tent, laughing and making memories.
Do you have any funny or memorable barbecue stories? Share them in the comments below!
Ingredients
Chicken and Marinade
- 2 garlic cloves
- ½ teaspoon pepper
- ½ teaspoon salt
- 2 tbsp tamarind paste
- 2 tbsp ketjap manis
- 1 inch galangal
- 1 tbsp oil
- ½ tsp ground coriander
- 2 tsp sambal oelek
- 500 g chicken breast
Peanut Sauce
- 2 garlic cloves
- 1 tsp sambal oelek
- 30 g gula jawa
- 1 tsp tamarind paste
- 2 tsp lemon juice
- 2 shallots
- 2 tbsp ketjap manis
- ½ tsp ground coriander
- 1 inch galangal
- 1 stalk lemongrass
- 400 ml coconut milk
- 300 g all-natural peanut butter The only ingredient listed should be "peanuts"
- Salt to taste
EQUIPMENT
- Bamboo Skewers, Soaked Overnight
NUTRITION
Disclaimer
Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.
Instructions
Prepare the Marinade
- Have your food processor handy, then start by peeling the galangal. Galangal is a fragrant rhizome, similar to ginger, with a citrusy aroma. Use a microplane to grate it finely directly into the food processor bowl. This ensures that its robust flavor is evenly distributed throughout the marinade, and the hard pieces of galangal won’t get stuck on the blades of the food processor.
- Take the garlic cloves and peel off the skins. Give them a rough chop to make it easier for your food processor to blend them smoothly. Add it to the bowl of your food processor.
- In your food processor, measure out and add the pepper, salt, tamarind paste, ketjap manis, oil, ground coriander, and sambal oelek. Process everything together until you have a smooth, aromatic paste. This will be the marinade for your chicken satay.
Marinate the Chicken
- Take your chicken breast and cut it into bite-sized chunks, approximately 2½cm (1 inch) in size. This size ensures that the chicken cooks evenly and absorbs the maximum amount of marinade.
- Place the chicken pieces into a glass bowl. Pour the prepared marinade over the chicken, making sure every piece is well-coated. Use your hands or a spatula to mix everything thoroughly.
- Cover the bowl with plastic wrap and place it in the refrigerator. Let the chicken marinate for at least 2 hours to allow the flavors to penetrate the meat. For the best results, marinate overnight.
Prepare the Peanut Sauce
- Peel and chop the garlic cloves, galangal, and shallots. These will form the base of your flavorful peanut sauce.
- In a food processor, combine the chopped garlic, galangal, and shallots with ground coriander, ketjap manis, and sambal oelek. Process everything until you have a smooth paste.
- Heat 1 tablespoon of coconut cream in a pot over medium heat. Coconut cream rises to the top of the coconut milk can, so scoop it out carefully. Once the cream is hot, add the spice paste and cook for about 5 minutes, stirring constantly to prevent it from sticking or burning.
- Peel the thick outer layers off the galangal, and cut off the root, and the really dry ends. Then split lengthwise.
- Add the remaining coconut milk, along with the lemongrass (which you should knot to fit in the pan, and it also helps it to release its flavor) and gula jawa (palm sugar). Let this mixture simmer gently for at least 10 minutes, or longer, until the sugar has fully dissolved.
- Stir in the peanut butter and lemon juice, allowing the sauce to simmer for another 10 minutes. If the sauce is too thick, adjust the consistency by adding more coconut milk or water. Season with salt to taste. (I had to add one generous pinch of salt to mine)
Grill the Chicken Satay
- Preheat your grill to medium-high heat. Ensure the grates are clean and ready for cooking.
- Carefully thread the marinated chicken chunks onto the soaked skewers. You want to zig-zag through the chicken, without exposing the skewer. The zig-zagging makes the chicken stay better on the skewer. Of course, soaking the skewers helps prevent them from burning during grilling.
- Use a paper, or fabric towel dipped in oil to grease the grill grates. This step helps prevent the chicken from sticking and ensures nice grill marks.
- Place the chicken skewers on the hot grill. I add some folded up aluminum foil under the exposed skewers, as extra protection against burning. Cook for 5-7 minutes on each side, or until the chicken is fully cooked and slightly charred. Use an instant-read thermometer to check that the internal temperature of the chicken reaches 74ºC (165ºF).
I made this recipe this weekend. Both the sauce and the chicken tasted great, and the instructions were nice and easy to follow along. The video helped make it even more clear!