Grilled Indonesian Spiced Chicken with Creamy Peanut Sauce
Indulge in the rich and aromatic flavors of Indonesia with this delightful grilled chicken recipe. Tender, marinated chicken thighs are skewered and grilled to perfection, resulting in juicy bites bursting with the sweetness of coconut and a tangy lime kick. Paired with a smooth and creamy peanut sauce that's both savory and slightly spicy, this dish is perfect for summer barbecues or family dinners. Ideal for those who seek a burst of exotic flavors in their meals, it's a feast for the senses that will leave everyone asking for seconds.
N/A
Servings
190
Calories
12
Ingredients
Ingredients
Cream of coconut
1/2 cup (Use as-is from the can.)
Lime juice
3 tablespoons (Freshly squeezed is preferable.)
Vegetable oil
1 tablespoon (Use as-is.)
Soy sauce
2 teaspoons (Use as-is.)
Garlic cloves
4 cloves (Crushed.)
Ground red pepper
1/4 teaspoon (Divided into 1/8 teaspoon for marinade and 1/8 teaspoon for sauce.)
Boneless skinless chicken thighs
4 pieces (Cut into 4 pieces each.)
Wooden skewers
4 (10 inch) (Soak in water for at least 30 minutes.)
Chunky peanut butter
1/3 cup (Use as-is.)
Water
1/3 cup (Use as-is.)
Soy sauce
2 tablespoons (Use as-is.)
Cider vinegar
1 tablespoon (Use as-is.)
Instructions
1
In a large bowl, combine the cream of coconut, lime juice, vegetable oil, soy sauce, crushed garlic cloves, and ground red pepper. Mix it thoroughly to create a marinade.
2
Cut each boneless, skinless chicken thigh into 4 equal pieces and add them to the marinade. Gently toss to coat the chicken with the marinade, then cover and refrigerate for at least 4 hours or overnight for deeper flavor.
3
While the chicken is marinating, soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
4
Once marinated, remove the chicken from the marinade and discard the leftover marinade. Thread the pieces of chicken onto the soaked skewers, ensuring they are evenly spaced.
5
Preheat your grill to medium-hot coals (350 to 400 degrees). Grill the chicken skewers for 2 to 3 minutes on each side, or until the chicken is cooked through and has nice grill marks.
6
For the peanut sauce, in a medium bowl, mix the chunky peanut butter, water, soy sauce, cider vinegar, crushed garlic, and ground red pepper. Stir well until smooth and adjusted to your desired consistency.
7
Serve the grilled chicken skewers with the creamy peanut sauce drizzled over the top or on the side for dipping.
Nutrition Information
10.25g
Fat
7.25g
Carbs
16.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Indonesian Spiced Chicken?
It is a flavorful dish featuring marinated chicken thighs grilled on skewers and served with a creamy peanut sauce.
What cut of chicken is used in this recipe?
The recipe calls for four boneless, skinless chicken thighs.
How long should I marinate the chicken?
The chicken should be marinated for at least 4 hours or overnight for deeper flavor.
What ingredients are in the marinade?
The marinade includes cream of coconut, lime juice, vegetable oil, soy sauce, crushed garlic cloves, and ground red pepper.
How do I prepare the wooden skewers?
Soak the wooden skewers in water for at least 30 minutes before use to prevent them from burning on the grill.
What is the recommended grill temperature?
Preheat the grill to medium-hot coals, ranging between 350 and 400 degrees Fahrenheit.
How long does the chicken take to grill?
Grill the chicken skewers for 2 to 3 minutes on each side until cooked through.
What ingredients are needed for the peanut sauce?
The sauce is made from chunky peanut butter, water, soy sauce, cider vinegar, crushed garlic, and ground red pepper.
How do I make the peanut sauce?
In a medium bowl, mix all sauce ingredients and stir until smooth and at your desired consistency.
How many calories are in a serving?
Each serving contains 190 calories.
What is the protein content of this recipe?
This dish provides 16.25g of protein per serving.
How much fat is in the Grilled Indonesian Spiced Chicken?
There are 10.25g of fat per serving.
What is the carbohydrate count for this dish?
The dish contains 7.25g of carbohydrates per serving.
Is the peanut sauce spicy?
The sauce is savory and slightly spicy due to the addition of ground red pepper.
Can I use creamy peanut butter instead of chunky?
Yes, while the recipe calls for chunky peanut butter, creamy can be used if you prefer a smoother texture.
How much soy sauce goes into the marinade?
The marinade requires 2 teaspoons of soy sauce.
How much soy sauce is used in the peanut sauce?
The peanut sauce uses 2 tablespoons of soy sauce.
What amount of lime juice is required?
You will need 3 tablespoons of lime juice, preferably freshly squeezed.
How much cream of coconut is needed?
The recipe calls for 1/2 cup of cream of coconut.
How is the ground red pepper divided in the recipe?
The 1/4 teaspoon of ground red pepper is divided into 1/8 teaspoon for the marinade and 1/8 teaspoon for the sauce.
How should I cut the chicken thighs?
Cut each boneless skinless chicken thigh into 4 equal pieces.
What type of vinegar is used for the peanut sauce?
The recipe uses 1 tablespoon of cider vinegar.
How many garlic cloves are needed in total?
The recipe uses 4 cloves of garlic for the marinade and additional crushed garlic for the sauce.
How should the peanut sauce be served?
The sauce can be drizzled over the top of the skewers or served on the side for dipping.
What size skewers are recommended?
The recipe suggests using 4 ten-inch wooden skewers.
What makes the chicken juicy?
The combination of the coconut-based marinade and the use of chicken thighs ensures the meat remains juicy.
Is this recipe suitable for family dinners?
Yes, it is described as a feast for the senses that is perfect for summer barbecues or family dinners.
What provides the sweetness in the recipe?
The cream of coconut provides the sweetness in the chicken marinade.
How much water is added to the peanut sauce?
The sauce uses 1/3 cup of water to help achieve the desired consistency.
Should I keep the leftover marinade?
No, you should discard the leftover marinade once the chicken pieces have been removed.