Sate Ayam Bumbu Kacang (Chicken Satay with Peanut Sauce)

Sate Ayam Bumbu Kacang (Satay with Peanut Sauce)

Course: Entree
Cuisine: Indonesian
Prep Time: 30 minutes
Cook Time: 25 minutes
Resting time: 30 minutes
Total Time: 55 minutes
Servings: 25 satay
Author: Marvellina
Sate Ayam Bumbu Kacang (Satay with Peanut Sauce) - Learn how to make authentic Indonesian sate ayam (Chicken satay) served with delicious peanut sauce that you want to drizzle on pretty much everything.
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  • 1.5 lbs boneless skinless chicken thighs


Bumbu kacang (Peanut sauce):

  • 2 garlic peeled
  • 5 Thai red chili optional
  • 1 inch tamarind + 2 Tbsp of hot water
  • 100 gr unsalted roasted peanuts see notes for substitution
  • 4 candlenuts sub with macadamia nuts
  • 100 ml water or more as needed
  • 2 Tbsp coconut sugar
  • 1 tbsp kecap manis
  • 1 tsp salt

What you need:

  • 25 bamboo skewers
  • Cooking oil for brushing during cooking

Serve with:


Preparing chicken and marinate:

  • Cut the chicken into roughly about 1.5 inch pieces. Place 2 inches of tamarind in a bowl and put 4 Tbsp of hot water and let it soak for 10 minutes. This will be divided for marinade and peanut sauce later. Use the back of the spoon to mash the softened tamarind and squeeze out as many liquids as possible from the tamarind. Discard the solid
  • Place candlenuts and garlic in a food processor and pour half of the tamarind juice and process into a paste. Add the rest of the ingredients for marinade in a large mixing bowl and add in the paste. Add chicken pieces and toss to make sure all pieces are coated with marinade. Cover and let marinate in the refrigerator for at least 30 minutes if you are pressed for time. You can let them marinade overnight too
  • Meanwhile soak the bamboo skewers in cold water for at least 1 hour so they don't break easily when you grill them

Preparing bumbu kacang:

  • Place garlic and chili in hot boiling water and let them sit for 10 minutes. The purpose of doing this is to get rid of the raw taste of garlic and chili in the sauce. Discard water and proceed below
  • Give the food processor a rinse of water and then place the rest of the tamarind juice and the rest of the ingredients. Process into a creamy peanut sauce. Add more water to the consistency you like

Cooking the satay by grilling:

  • Weave the chicken meat into the skewers, probably about 4-5 cubes/skewers
  • Get your grill ready and grill the satay about 5-8 minutes per side. Brush with cooking oil on each side until they are cooked through and has nice golden brown on them

Cooking the satay in the oven:

  • Preheat oven to 375 F. Line a baking sheet with aluminum foil. Place the satay about 1 inch apart. Brush with some cooking oil bake for 10 minutes on each side, turn over and brush with some oil and bake for another 10 minutes. After that turn off the oven and turn on the broiler on low and let the satay broiled until it has nice golden brown. Take care not to burn them


  • Serve the satay with bumbu kacang on the side or drizzle them with bumbu kacang, some kecap manis and sprinkle of crispy shallots and you are ready to go


You can use creamy peanut butter. I highly suggest using the natural peanut butter. You may need to adjust the amount of water to the consistency you like. It should be thick but still pourable