Indonesian Chicken Saté

Preparation info

  • Serves


    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

Boneless chicken thighs are still my choice for a juicy brochette, even though cubed boneless chicken breasts are traditional for satés. If you opt for tradition, just be careful not to overcook–a minute too long and it’s dry. Peanut sauce is good on almost anything, but it really sings in this dish. Add a little toasted coconut to your cooked rice, top the rice or chicken with Crispy Fried Onions, and you have a winner of a dinner.