Everyday Kitchen

Indonesian/Malaysian · Dinner

Chicken Satay with Kecap

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Chicken Satay with Kecap is a Indonesian/Malaysian dish. Turn skewers frequently because sweet soy sauce can burn.

Prep
20 min
Cook
15 min
Rest, soak, marinate or chill
60 min
Total
95 min
Servings
4
Difficulty
Easy
Cuisine
Indonesian/Malaysian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chicken Satay with Kecap. The photograph shows chicken skewers coated with peanut sauce.
The photograph shows chicken skewers coated with peanut sauce. Representative photograph of Chicken Satay with Kecap. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Marinade

Sauce

Skewers

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; grill or oven broiler; tongs; skewers; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Marinate · About 60 min

  1. Mix 600 g chicken thighs, cubed, 50 ml kecap manis, 20 ml lime juice, 15 g garlic, grated, 15 ml neutral oil; refrigerate 1 hour. Soak 8 bamboo skewers, 1000 ml water in water for 30 minutes.

Sauce · About 3 min

  1. Simmer 100 g peanut butter, 150 ml water, 30 ml kecap manis, 15 ml lime juice 3 minutes, stirring.

Grill · About 15 min

  1. Thread chicken onto drained skewers. Grill over medium heat 12–15 minutes, turning, until 74°C / 165°F. Serve with sauce.

    Check: Look for this result: 74°C / 165°F.

Tips

  • Turn skewers frequently because sweet soy sauce can burn.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use metal skewers without soaking.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Chicken Satay with Kecap one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Chicken Satay with Kecap?

Turn skewers frequently because sweet soy sauce can burn.

What can I substitute in Chicken Satay with Kecap?

Use metal skewers without soaking.

Can I prepare Chicken Satay with Kecap ahead?

Prepare the measured ingredients for Chicken Satay with Kecap one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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