Balinese Chicken Satay: A Journey of Flame, Spice, and Soul

Have you ever tasted something so soulful that it lingered long after the last bite—smoke, sweetness, and spice weaving through your memory like a sunset over a tropical shore? That’s what preparing Balinese Chicken Satay has always meant to us. The first time we made it for a family gathering, the aroma alone brought everyone to the table before we even called them. The crackling of the grill, the scent of lemongrass and garlic rising with the heat, and that first caramelized, peanut-slicked bite—it felt like we had captured a secret from Bali itself. From my experience, this dish isn’t just food. It’s an embrace, a celebration, a moment we create and remember.

Each bite tells a story of tradition and tenderness, of marinated chicken kissed by flame and dipped into rich peanut sauce. And the best part? We can adapt it to every kitchen—whether we’re grilling outdoors, air frying indoors, or even steaming for a lighter touch.

Preparation Time

• Marinating: 2 to 4 hours (for deepest flavor, overnight is ideal)

• Preparation: 25 minutes

• Cooking: 15–20 minutes

• Total: Approximately 3 hours (including marination)

This recipe serves 4 to 6 people
Difficulty: Medium (worth every moment)

Before we jump into ingredients, let’s explore how flexible this dish can be. Yes, traditionally it’s grilled over charcoal, but we’ll talk about ways to make it in an air fryer, pan, oven, Ninja Foodi, Instant Pot, and more—because this flavor deserves every possible path to your table.

The Necessary Ingredients (possible in all kinds of variations)

• Chicken marinade:

  • 800g chicken thighs or breast, cut into long strips

  • 3 cloves garlic, minced

  • 2 shallots, finely chopped

  • 2 stalks lemongrass, white part only, finely minced

  • 2 tbsp soy sauce

  • 1 tbsp sweet soy sauce (kecap manis)

  • 2 tbsp brown sugar or palm sugar

  • 1 tsp turmeric powder

  • 1 tsp ground coriander

  • 1 tsp ginger or galangal paste

  • 1 tbsp vegetable or coconut oil

  • Juice of ½ lime

• Peanut sauce:

  • 1 cup roasted peanuts or peanut butter (unsweetened)

  • 1 clove garlic

  • 1 small red chili or chili flakes

  • 1 tbsp kecap manis

  • 1 tbsp soy sauce

  • 1 tbsp palm or brown sugar

  • 150ml coconut milk

  • Water as needed to thin

Before we move into preparation, let’s talk about thoughtful alternatives. From my experience, accommodating dietary needs never means losing magic—just shifting it.

Alternative Ingredient Ideas

• Vegan version: Replace chicken with tofu, tempeh, or mushrooms and swap sauces for tamari and vegan kecap.

• Gluten-free: Use gluten-free soy sauce or tamari and ensure kecap manis is certified GF.

• Nut-free: Use sunflower seed butter instead of peanut sauce.

• Low-carb: Use cauliflower skewers or zucchini strips instead of peanuts and sugar-heavy sauces.

The Steps of Preparation (possible in all kinds of variations)

Before we begin, remember: patience in marination is the key to depth. When the spices truly sink in, every bite sings.

1. Soak wooden skewers in water for 30 minutes to prevent burning.

2. Combine garlic, shallots, lemongrass, soy sauces, sugar, spices, oil, and lime in a bowl.

3. Add chicken strips and massage the marinade thoroughly into the meat.

4. Cover and refrigerate for at least 2 hours, preferably overnight.

5. Thread marinated chicken tightly onto skewers.

6. Prepare the peanut sauce: blend peanuts, garlic, chili, kecap, soy, sugar, coconut milk until smooth.

7. Adjust sauce consistency with water and simmer gently for 5 minutes.

8. For grill: Cook skewers over hot charcoal or gas grill, turning frequently, basting with leftover marinade.

9. For pan: Heat oil and cook skewers on medium-high, turning until browned and cooked through.

10. For oven: Bake at 200°C (400°F) for 15–18 minutes, finishing under broiler for char.

11. For air fryer: Cook at 190°C for 10–12 minutes, flipping halfway.

12. For Ninja Foodi / Instant Pot: Sear on sauté mode, then pressure cook 3 minutes for tenderness, finishing under broil.

13. Rest skewers for 2 minutes to settle juices.

14. Serve with warm peanut sauce, lime wedges, and sliced cucumbers.

15. Garnish with fried shallots and fresh coriander for the final flourish.

Nutritional Benefits

• High protein content: Supports muscle repair and sustained energy.

• Turmeric richness: Offers anti-inflammatory and antioxidant benefits.

• Peanut sauce healthy fats: Provides satiety and heart-healthy monounsaturated fats.

• Coconut milk nourishment: Source of lauric acid and immune-supporting compounds.

• Garlic and spices: Natural antibacterial and digestion-supportive properties.

• Balanced macros: Protein, healthy fats, and carbs create a satisfying meal.

• Lemongrass freshness: Aids in detox and digestion.

• Customizable health profile: Adaptable for low-carb, gluten-free, or vegan diets.

Let’s explore how we can personalize this dish even further.

Possible Additions or Upgrades

A recipe like this welcomes creativity. From my experience, every household makes it their own.

• Add grilled pineapple or mango for sweetness.

• Include sambal for fiery heat.

• Drizzle with honey-lime glaze for a glossy finish.

• Serve with nasi goreng, coconut rice, or flatbreads.

• Add pickled vegetables for contrast.

• Serve with shredded cabbage and carrots for a fresh crunch.

• Turn leftovers into satay wraps or salad bowls.

Questions & Answers

Can we marinate the chicken overnight?
Yes, and it deeply enhances the flavor, making each bite more aromatic.

Can we freeze marinated chicken?
Absolutely, freeze for up to 2 weeks and thaw in the fridge before cooking.

Can we make the peanut sauce ahead?
Yes, it keeps 3–4 days in the fridge; warm gently before serving.

Is kecap manis necessary?
It brings authentic sweetness; replace with soy + brown sugar if unavailable.

Can we use breast instead of thighs?
Yes, but thighs remain juicier on high heat.

Is this dish spicy?
It can be, but spice levels are fully adjustable.

Can vegans enjoy this?
Definitely—use tofu, tempeh, or mushrooms with the same marinade.

How do we prevent skewers from burning?
Soak wooden skewers and avoid placing directly over flame.

What sides go best?
Coconut rice, cucumber salad, grilled vegetables, or flatbreads.

Can we make this without peanut sauce?
Yes, serve with chili-lime dip or sweet soy glaze instead.