A Taste of Indonesia

by in Recipe Reviews

Satay is a grilled, sauced meat dish that originates in Indonesia and has spread from there, through southeastern Asia, to become an increasingly popular dish. Lightly sweet from the natural flavor of peanut butter and coconut milk with hints of tang and spice, this flavorful dish is an excellent option for bringing a little pizzazz to your first cookout of the season. Because the sauce is made from whole foods with low sugar and salt, it also makes a healthier option than many sugar-laden traditional barbecue sauces.

Coconut Chicken Satay

Coconut Chicken Satay

Print this recipe | Get the full nutrition facts

Sweet peanuts and coconut pair with hot pepper and tangy lime for a delectable grilling option. Serve this dish up with grilled sweet potatoes and a side of green veggies for a delicious, gourmet spread that requires minimal effort.

Servings: 4 (200 G )

Prep Time: 20 Minutes

Cook Time: 10 Minutes


  • 1 pound chicken breasts, preferably locally and/or organically raised
  • 1/2 cup natural peanut butter
  • 1/2 cup unsweetened lite coconut milk
  • 1 tablespoon + 1 teaspoon fresh-squeezed lime juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 3 cloves garlic
  • 1/2 fresh jalapeno, seeds & stem removed (use the other half to make some overnight refried beans…yum!)
  • 1/8 teaspoon chili powder
  • 1/3 cup unsweetened shredded coconut, lightly toasted (note: coconut can burn quickly and needs to be stirred/checked frequently while toasting…we do ours in the toaster oven for no more than 2 or 3 minutes) Also need: skewers and foil lined baking sheet


  1. Preheat the oven broiler on high. Soak skewers in water if you don’t want them to cook/burn in the oven (I didn’t because I like to skip steps).
  2. Cut the chicken breasts into strips and thread them onto about a dozen skewers. Place the prepared skewers on a foil-lined baking sheet and set aside (you can stick them in the fridge if you’d like).
  3. In a food processor or blender puree the peanut butter, coconut milk, lime juice, vinegar, honey, garlic, jalapeno, and chili powder together. Remove ¼ cup of the peanut mixture and drizzle/brush it over the raw chicken skewers.
  4. Place chicken under the broiler to cook. After 4 – 5 minutes take the baking sheet out, turn the skewers over, drizzle another ¼ cup peanut sauce on top, and cook for 4 or 5 more minutes or until cooked all the way through.
  5. Once the chicken is done take it out, drizzle on the remaining peanut sauce (or serve it as extra dipping sauce on the side), and sprinkle the toasted coconut on top. Serve warm and enjoy!

Comment on Post

Let us know what you think about this post! We'd also love to connect with you on Twitter or Facebook.
  • This field is for validation purposes and should be left unchanged.