Indonesian Satay Platter

Have a backyard barbecue this summer with our Indonesian Satay Platter recipe!

20 min. 2 serv.
36 ratings

In Indonesia, one of the most famous dishes is Indonesian Satay. You’ll be able to see why after tasting our delicious Indonesian Satay Platter! We provide you with easy directions to follow on how to make the perfect barbecue chicken and satay dipping sauce. So invite some friends over for a fun backyard barbecue and enjoy this low-fat chicken dish!

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Low Fat / Low Carb icon


If you are following a certain protocol that does not allow for an ingredient that is listed below, please feel free to remove it from the recipe. If you need suggestions for substitutions, email us at
2 Boneless, skinless chicken breasts
2 Tbsp Soy sauce
2 Tbsp Lime juice
2 Tbsp Peanut Oil
1 Garlic clove, Minced
2 Tsp Tamari Sauce
1 Tsp Ginger, Minced
1/2 Tsp Ground coriander
1/2 Tsp Ground cumin
24 , Short wooden skewers

Satay Dipping Sauce

1 Tbsp Grape seed oil
1/2 Onion, Finely chopped
2 Garlic cloves, Minced
1 Tsp Ground cumin
1 Cup Peanut butter, Smooth
2 Tbsp Lime juice
1 Tbsp Soy sauce
1 Tsp Sambal
1 1/2 Cups Chicken Broth, Low-sodium
Brown sugar, To taste
Thai Basil, Leaves, garnish
Red pepper, Sweet, Finely chopped, garnish


Did you know?

Cooking meat on a stick originates in prehistoric times. This is when humans first started cooking with fire.

Mycenaen Greeks carried around rectangular ceramic pans that they used as grills. These portable trays sat underneath the skewers of meat.

The Indonesian Satay is just one version of the numerous varieties of kebab.

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