These succulent Indonesian grilled chicken skewers are marinated in aromatic spices and served with a rich, creamy peanut sauce that's both savory and slightly sweet. The smoky char from the grill combined with the complex flavors of this beloved street food makes it an irresistible appetizer or light main course that will transport your palate straight to Southeast Asia.
⏱️60 min
📊Medium
👥4 servings
🍽️Main
meatspicyfamilyfestive
Ingredients
900 gchicken breast
4 piecesshallots
3 piecesgarlic cloves
20 gginger
2 tspturmeric powder
1.5 tspground cumin
200 mlcoconut milk
150 gpeanut butter
60 mllime juice
30 gpalm sugar
15 gtamarind paste
45 mlvegetable oil
2 tspsalt
2 piecesred chilies
12 piecesbamboo skewers
Instructions
1PREPARE THE CHICKEN AND SKEWERS: Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning during grilling. Cut the chicken breast into strips approximately 2 cm wide and 10 cm long, ensuring uniform thickness so they cook evenly. Pat the chicken dry with paper towels to remove excess moisture, which will help the marinade adhere better and achieve a nice caramelized exterior when grilled.
2MAKE THE MARINADE BASE: Finely mince the shallots, garlic, and ginger using a food processor or mortar and pestle until you achieve a smooth paste consistency. In a large bowl, combine the minced aromatics with turmeric powder, ground cumin, 100 ml of coconut milk, 2 tablespoons of oil, lime juice, and 1 teaspoon of salt. The marinade should be fragrant and evenly colored with golden-orange hues from the turmeric and spices.
3MARINATE THE CHICKEN: Add the chicken strips to the marinade bowl and toss thoroughly until every piece is well coated with the spice mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though 2-4 hours is ideal for deeper flavor penetration. The chicken will absorb the aromatic spices and become infused with complex flavors during this resting period.
4THREAD THE SKEWERS: Remove the marinated chicken from the refrigerator and thread each piece onto a soaked bamboo skewer, threading lengthwise through the middle to keep the meat centered and secure. Pack the chicken pieces snugly together on each skewer, leaving about 4-5 cm at one end for handling. Ensure the skewers are well-balanced and the chicken sits flat against the skewer surface for even cooking.
5PREPARE THE PEANUT SAUCE: In a saucepan over medium heat, warm the remaining 100 ml coconut milk until small bubbles form around the edges, approximately 2-3 minutes. Add the peanut butter and whisk continuously to combine smoothly, then stir in the palm sugar, tamarind paste, remaining salt, and minced red chilies. Simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and reaches a creamy consistency that coats the back of a spoon. The sauce should be smooth, glossy, and rich with a balanced sweet-savory-spicy profile.
6GRILL THE SKEWERS: Preheat your grill or grill pan to high heat (approximately 200-220°C) and lightly oil the grating to prevent sticking. Working in batches to avoid overcrowding, place the skewers directly over the heat and cook for 6-8 minutes total, rotating every 2 minutes for even charring on all sides. The chicken is done when it reaches an internal temperature of 75°C (use a meat thermometer), the exterior is golden-brown with light char marks, and the meat is cooked through with no pink inside.
7FINISH AND SERVE: Remove the cooked skewers from the grill and arrange them on a serving platter. Drizzle some of the peanut sauce over the skewers and serve the remaining sauce in a bowl for dipping. Garnish with fresh cilantro, sliced cucumber, and lime wedges for an authentic presentation and to provide cooling elements that balance the richness of the peanut sauce and heat from the spices.