Home Food and Wine Balinese Chicken Satay with Peanut Sauce Print Share Facebook Twitter Email Balinese Chicken Satay with Peanut Sauce 04 April 2019 4 as an entrée 30 minutes plus 1+ hours marinating 30 minutes While it may seem like a long list of ingredients, this recipe is easy to make and well worth it for the delicious, authentic flavour. *To serve as an entrée, use long bamboo skewers, each with several pieces of chicken, or to serve as an appetiser or footy snack, use short bamboo paddle skewers, with one bite-sized piece of chicken on each. Soak the bamboo skewers for at least 1 hour before cooking to prevent burning. Marinade: Combine all the marinade ingredients together in a food processor, adding a little water if necessary, until it forms a paste. Simmer in a heavy pan over a low heat for 6 to 8 minutes until the paste has thickened slightly. Remove from the heat and allow to cool. Add the marinade to a large bowl with the chicken pieces and mix to thoroughly coat the chicken. Cover and refrigerate for at least 1 hour, but ideally overnight. Peanut Sauce: While the chicken is marinating, make the peanut sauce. Roast the peanuts at 180C for 6-8 minutes until golden brown. Keep an eye on them, as they can change colour very quickly. Allow to cool, then chop finely and set aside. Heat the oil in a small pan over a medium-high heat. Add the shallots, garlic, ginger and chilli. Cook until soft, stirring, for about 3 minutes. Add the peanut butter, coconut milk, kecap manis, soy sauce and lime leaves. Season to taste with salt. Reduce the heat and simmer gently for about 10 minutes, stirring now and then. Add the lime juice, water and half of the reserved chopped, roasted peanuts. Simmer gently for a further 3 to 5 minutes until slightly reduced. Remove the lime leaves. Transfer to a bowl and sprinkle with the remaining chopped, roasted peanuts. Chicken: Preheat a barbecue or grill plate to a high heat. Remove the chicken pieces from the marinade and thread evenly across 8 skewers (or onto individual cocktail skewers). Cook for 3 to 5 minutes on each side until cooked through, turning every minute and basting with the remaining marinade. Serve the chicken skewers hot from the grill with a dipping bowl of peanut sauce. Perfect with a glass of White Label Chardonnay and a cool cucumber salad.