Recipe by: Genny Le Calvez

Source: Family recipe

Serves: 10 – 12 (35 sates)


  • 1 kg chicken breast

  Spices to be blended (used to marinate)

  • 6 garlic
  • 6 shallot
  • 3 tbspoon coriander seed
  • 300 gram fried peanut
  • 1 big chilly and 1 small (seeded if you don’t like spicy )

  Not blended (to add on the marination)

  • 1/2 lime juice
  • 3 tbspoon oil
  • 100 ml Thick Dark Indonesian Soya Sauce (sweet ) : “Kecap Manis” and few spoon more for coating during grilling (mixed with 2 spoon of oil and lime juice)
  • Salt to taste
  • Pepper ½ teaspoon

For coating (just before finishing the grilling)

  • 1 tbspoon of cooking oil
  • 2 tbspoon kecap manis
  • ½ of lime juice


  • Cut the chicken into pieces 1.5cm x 1cm.
  • Marinate for few hours with half portion of the blended spices.
  • Put into the bamboo skewer (about 4 pieces each).
  • Coat the skewers with not-blended mixture (Kecap Manis, pepper and a pinch of salt (careful as Kecap manis contains salt ), few spoons of cooking oil and juice of 1 lime.
  • Grill (best on charcoal or BBQ grill) or in the oven for about 15 – 20 minutes.
  • 5 Minutes before they are cooked coat them with the mixture of 1 spoon of cooking oil, 2 spoon of kecap manis and ½ of lime juice.

If you like additional Peanut sauce to pour on the top of the grilled satay/Sate:

  • Use the remaining peanut blend add 100 ML water then bring to boil.
  • Stir well simmer for 5 minutes until it becomes a thick sauce.
  • Add a pinch of brown sugar and lime juice.
  • Serve the grill sate/satay with fried shallot on the top and peanut sauce (optional for those who love extra peanut sauce on the top).

Download PDF version here: indonesian-chicken-sate-genny-le-calvez