Grilled Indonesian Chicken Satay

"This recipe was given to me by my neighbour who is one of the nicest people I know. She is originally from Indonesia and moved to Canada a few years ago. I am guessing at serving sizes, and cooking times so please adjust amounts to what you think you need. I am also guessing at the amount of oil added to the basting sauce as I was told just to add a little oil to make it easier to baste with. You may need more basting sauce depending on how much you put on while cooking and I would double or triple the sauce if you have more than a pound of meat."
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by Pneuma photo by Pneuma
photo by Pneuma photo by Pneuma
Ready In:




  • Soak wooden skewers in water for at least 30 minutes.
  • Thread chicken or pork onto skewers.
  • Season both sides with salt, pepper and garlic powder.
  • Mix sweet soy sauce, teriyaki sauce, oyster sauce oil together and set aside.
  • Grill chicken or pork on the BBQ, basting with the sauce as you cook the meat.

Questions & Replies

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  1. I used chicken and pork (on separate skewers) about 750 grams total (which fed 4 of us with fried rice) and served with Tisme's recipe #297183 (Simple Satay Sauce) and made for an enjoyable meal. The DH cooked on the flat plate of an indoor electric grill and was very much enjoyed with the DH commenting definately better than some others. Thank you Cilantro in Canada, made for Invitation to Indonesia Tag Game.
  2. Everyone said WOW! Added to the appetizer platter for one of those special day gatherings awhile back, with all of us enjoying. Made using chicken which tasted awesome. Saskatchewan temps as they are - grilled in the oven which worked just fine. Not only added to my appetizer cookbook - it's also been added to the grilling favorites for our backyard summer cookouts. Thank you for sharing a recipe that made it to two of my cookbooks!
  3. I really wouldn't know how an authentic grilled Indonesian chicken satay would taste like but this is delicious! In fact, it's now one of my favorite soy/teriyaki based chicken skewer recipe. I used chicken breast here and marinated it first before skewering, then the rest I used for basting. Results were moist, tender, nicely browned chicken satays. Yummy! Thanks, Cilantro in Canada! Made and reviewed for Asia's Let's Get Skewered tag game 2008.
  4. I'm used to make my chicken satay with chicken oil, ground corriander, kecap manis, and lemon/lime juice. Grill. Serve with peanut sauce (ground peanuts or sometimes mix with ground cashew nuts, kecap manis and lime juice), and sprinkle over the sauce with shallot chopped/sliced.



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