Indonesian Satay Chicken Skewers

with Guinness® Original

Recipes & Pairings

Indonesian Satay Chicken Skewers

Prep time:
45 Mins
Cooking time:
20 Mins


1.8kg chicken thighs, boned and trimmed (you can ask your butcher to do this for you)


For the spice paste:

4 shallots, peeled

2 cloves garlic, peeled

1 long red chilli, seeds removed

2 teaspoons turmeric powder

1 teaspoon chili powder

2 teaspoons kecap manis (Indonesian sweet soy sauce)

2 tablespoons of honey

2 tablespoons sesame oil

2 tablespoons coconut oil

Bamboo skewers, soaked in water for 1 hour to avoid burning


For the peanut sauce:

2 tablespoons coconut oil

1 shallot, finely chopped

1 long red chilli, seeds removed, finely chopped

1 clove of garlic, chopped

25g grated palm sugar or honey

100g dry roasted peanuts, unsalted, crushed

100g peanut butter

1 tablespoon soy sauce

1 can of coconut milk


For the bean shoot salad:

200g bean shoots

1 cucumber

3 spring onions

1 long red chilli, cut lengthways and seeds removed

50ml lime juice

1 tablespoon sugar

1 tablespoon sesame oil

1 cup picked coriander

1 cup torn mint leaves

Prep time:
45 Mins
Cooking time:
20 Mins

Chicken Satay is an Indonesian dish that is very popular around the world. The dry nutty flavours of the sauce pair perfectly with the full round tones of Guinness® Original.

Place all ingredients for the spice paste into a food processor and blitz to a paste.

Cut the chicken thighs into bite size pieces and marinate in the spice mix for at least 6 hours, preferably overnight.

Heat the oil in a pan and sweat the onion, garlic and chilli until softened but not coloured. Add the peanuts and peanut butter and cook for about 2 minutes stirring constantly. Add the coconut milk, palm sugar and soy sauce and bring to the boil. Turn down the heat and cook for about 15 minutes. Set aside and keep warm.

To make the salad, wash the bean shoots under cold water, drain and place in a salad bowl. Cut the cucumber lengthways, scoop out the seeds with a spoon and slice into thin strips and then add to the bean shoots. Thinly slice the radishes, spring onions, julienne the red chilli and add to the salad along with the picked coriander and mint leaves and toss everything together. In a separate bowl, make the dressing by mixing the sugar into the lime juice until completely dissolves. Add the fish sauce and sesame oil and mix well. Dress the bean shoot salad just before serving.

To make the skewers, thread the chicken pieces onto the soaked bamboo skewers and grill under a high heat until cooked through and slightly charred on the edges, better still, cook them on a BBQ for a chargrilled, smoky flavour. Serve with the peanut sauce, fresh limes and coriander.

Goes perfectly with Guinness® Original