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Big Bowl Indonesian Chicken Satays Recipe
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Big Bowl Indonesian Chicken Satays Recipe

Big Bowl's Indonesian Chicken Satays are grilled, marinated chicken skewers served with a savory peanut sauce, inspired by traditional Indonesian street food flavors. Make our Big Bowl Indonesian Chicken Satays Recipe at home. With our Secret Restaurant Recipe your Indonesian Chicken Satays will taste just like Big Bowl.
Prep Time45 minutes
Active Time15 minutes
Marinating Time1 hour
Total Time2 hours
Course: Appetizer, Dinner, Grilling Recipe, Lunch, Party Recipe, Snack
Cuisine: Asian, Indonesian
Keyword: Big Bowl, Chicken Recipe
Yield: 32 Skewers

Equipment

  • Thirty-Two 12-inch Bamboo Skewers

Ingredients

  • Big Bowl Indonesian Dipping Sauce (See "Spotlight Recipes" below for a Link to this Recipe)
  • 2 pounds boneless, skinless Chicken Breasts

Marinade

  • 4 teaspoons Coriander Seeds
  • 4 teaspoons Cumin Seeds
  • 4 cloves Garlic finely minced
  • 1/4 cup Brown Sugar
  • 1/4 cup Fish Sauce
  • 3/4 cup Tamarind Paste
  • 1/4 cup Peanut Oil

Instructions

  • Prepare Big Bowl Indonesian Dipping Sauce according to the recipe linked to in "Spotlight Recipes" below. Set aside. (This can be done in advance. Store in a tightly sealed container, in the refrigerator, until ready to use. Bring to room temperature or heat to warm before serving.)
  • Place bamboo skewers in a casserole dish or other dish, large enough to lay flat. Cover with water. Allow to soak for at least 30 minutes.
  • Cut chicken breasts into slices about 1/2-inch across and 3/4-inch long.
  • Thread strips onto skewers to make 32 satays (you may have a few less).
  • Place Coriander and Cumin in a small skillet. Place over medium heat and toast until fragrant. Remove from heat and allow to cool.
  • Grind toasted spices to a coarse powder in a spice grinder.
  • Place ground spices in a small bowl.
  • Add garlic, brown sugar, fish sauce, tamarind paste and peanut oil. Mix well.
  • Arrange prepared skewers in a casserole dish or other shallow dish, large enough to lay flat. Pour prepared marinade over the meat. Set aside to marinate for 30 minutes to an hour, turning occasionally.
  • Heat grill to high heat.
  • Remove skewers from marinade, allowing excess to drip off.
  • Grill the satays about a minute on each side - do not overcook - to an internal temperature of 165°F.
  • Remove from heat and serve with prepared Big Bowl Indonesian Dipping Sauce (See "Spotlight Recipes" below for a Link to this Recipe).

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