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Indonesian Chicken Satay

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  Creamy peanut butter 1⁄3 Cup (5.33 tbs)
  Lime juice 3 Tablespoon
  Soy sauce 3 Tablespoon
  Chopped ginger 2 Tablespoon
  Garlic 2 Clove (10 gm)
  Crushed red pepper 1⁄2 Teaspoon
  Boneless, skinless, chicken breasts/Boneless, skinless, chicken thighs 1 Pound
  Thinly sliced iceberg lettuce 4 Cup (64 tbs)
  Thinly sliced scallions 1⁄4 Cup (4 tbs)
  Chopped parsley 2 Tablespoon

1. Prepare a medium-hot fire in a barbecue grill. Soak 8 to 12 bamboo skewers for at least 30 minutes in cold water. In a shallow dish, combine peanut butter, lime juice, soy sauce, ginger, garlic, and hot pepper. Stir to blend well. Add chicken to peanut butter mixture. Toss to coat completely. Let stand at room temperature 30 minutes.
2. Thread several pieces of chicken on ends of soaked bamboo skewers. Grill, turning, until chicken is browned outside and white throughout but still juicy, 10 to 12 minutes.
3. Serve skewered satays on a bed of shredded lettuce. Sprinkle scallions and peanuts on top.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 306 Calories from Fat 105

% Daily Value*

Total Fat 12 g18.5%

Saturated Fat 2.1 g10.7%

Trans Fat 0 g

Cholesterol 65.8 mg21.9%

Sodium 817.6 mg34.1%

Total Carbohydrates 19 g6.2%

Dietary Fiber 5.2 g20.8%

Sugars 7.7 g

Protein 35 g69.2%

Vitamin A 40.4% Vitamin C 42.4%

Calcium 8.6% Iron 15.6%

*Based on a 2000 Calorie diet

Indonesian Chicken Satay Recipe