Chicken Satay – Don’t Rush the Marinade

Growing up in the Netherlands, Indonesian food was simply part of life. Satay, nasi goreng, ketjap manis — as familiar as any Dutch staple.

A few months ago I visited a friend back home and we went to an Indonesian restaurant. The satay was fine. But fine wasn’t enough. I missed the depth — that richness that only comes from a proper marinade given enough time to do its work.

I am just spoiled. But if you are going to make satay, make it properly. Give it time. The difference is everything

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Chicken Satay

Recipe by Wilhelmina Bos

0.0 from 0 votes

Cuisine: Indonesian

Servings

4

servings

Prep time

30

minutes

Marinating time

2

hours 

Grill time

12

minutes

Ingredients

• 500 grams chicken fillets (cut in cubes)

• Marinade ingredients

• 3 Tablespoons ketjap manis

• 2 Tablespoons light soya sauce

• 1 Tablespoon honey

• 2 Garlic cloves (crushed)

• 1 teaspoon ground ginger

• 1 teaspoon ground coriander

• 1 teaspoon sambal oelek

• 1 Tablespoon olive oil

Directions

• Combine all the marinade ingredients and mix well. Add the chicken and ensure it is fully coated. Marinate for at least 2 hours, or overnight for the best depth of flavour.
• Preheat your oven grill. Line a roasting pan with foil and lightly oil the grill rack on the top.
• Thread the chicken onto 4 metal skewers and place on the grill rack. Grill for 12 minutes in total, turning halfway through after 6 minutes.
• Serve with peanut sauce.

Notes