• Indonesian-style Spicy Chicken Sate with Cucumber

    Sate Ayam Pedas with Cool Cucumber Relish and Spicy Peanut Sauce

    Ingredients:

    For the Chicken Sate:

    1 ½ lbs boneless chicken thighs, cut into bite-sized cubes

    2 tablespoons soy sauce

    1 tablespoon kecap manis (Indonesian sweet soy sauce)

    1 tablespoon lime juice

    2 teaspoons brown sugar

    2 cloves garlic, minced

    1 teaspoon ground coriander

    ½ teaspoon ground turmeric

    ½ teaspoon chili powder

    1 tablespoon vegetable oil

    Bamboo skewers, soaked in water

    For the Peanut Sauce:

    ½ cup roasted peanuts (or ½ cup smooth peanut butter)

    2 cloves garlic

    1 small red chili (adjust to heat preference)

    1 tablespoon soy sauce

    1 tablespoon kecap manis

    1 teaspoon lime juice

    ¼ cup water (or as needed for desired consistency)

    For the Cucumber Relish:

    1 cup cucumber, thinly sliced

    2 tablespoons rice vinegar

    1 teaspoon sugar

    Pinch of salt

    Optional: thinly sliced red onion or red chili

    Directions:

    In a large bowl, combine all chicken marinade ingredients. Add chicken cubes and toss to coat. Marinate for at least 1 hour (overnight for deeper flavor).

    While marinating, blend all peanut sauce ingredients until smooth. Add water gradually until you reach a pourable consistency. Set aside.

    In a small bowl, mix vinegar, sugar, salt, and cucumber slices. Let sit for 15–30 minutes to pickle lightly.

    Thread marinated chicken pieces onto soaked skewers. Grill over medium heat for 3–4 minutes per side, or until nicely charred and cooked through.

    Serve hot with peanut sauce drizzled on top or on the side. Add a spoonful of cucumber relish for a refreshing balance.

    Prep Time: 20 minutes | Marinating Time: 1 hour | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes
    Kcal: 390 kcal | Servings: 4 servings

    #indonesianfood #sateayam #grilledchicken #chickenskewers #spicypeanutsauce #asianbbq #southeastasianflavors #indonesiancuisine #satayrecipes #streetfoodstyle #easyasianrecipes #kecapmanis #peanutsauce #cucumberrelish #chickenbbq #marinatedchicken #skewerrecipes #grillingseason #spicygrilledchicken #chickensatay

    Fire up the grill! These Indonesian Spicy Chicken Sate skewers are loaded with flavor and perfect with cool cucumber relish.
    Indonesian-style Spicy Chicken Sate with Cucumber Sate Ayam Pedas with Cool Cucumber Relish and Spicy Peanut Sauce Ingredients: For the Chicken Sate: 1 ½ lbs boneless chicken thighs, cut into bite-sized cubes 2 tablespoons soy sauce 1 tablespoon kecap manis (Indonesian sweet soy sauce) 1 tablespoon lime juice 2 teaspoons brown sugar 2 cloves garlic, minced 1 teaspoon ground coriander ½ teaspoon ground turmeric ½ teaspoon chili powder 1 tablespoon vegetable oil Bamboo skewers, soaked in water For the Peanut Sauce: ½ cup roasted peanuts (or ½ cup smooth peanut butter) 2 cloves garlic 1 small red chili (adjust to heat preference) 1 tablespoon soy sauce 1 tablespoon kecap manis 1 teaspoon lime juice ¼ cup water (or as needed for desired consistency) For the Cucumber Relish: 1 cup cucumber, thinly sliced 2 tablespoons rice vinegar 1 teaspoon sugar Pinch of salt Optional: thinly sliced red onion or red chili Directions: In a large bowl, combine all chicken marinade ingredients. Add chicken cubes and toss to coat. Marinate for at least 1 hour (overnight for deeper flavor). While marinating, blend all peanut sauce ingredients until smooth. Add water gradually until you reach a pourable consistency. Set aside. In a small bowl, mix vinegar, sugar, salt, and cucumber slices. Let sit for 15–30 minutes to pickle lightly. Thread marinated chicken pieces onto soaked skewers. Grill over medium heat for 3–4 minutes per side, or until nicely charred and cooked through. Serve hot with peanut sauce drizzled on top or on the side. Add a spoonful of cucumber relish for a refreshing balance. Prep Time: 20 minutes | Marinating Time: 1 hour | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes Kcal: 390 kcal | Servings: 4 servings #indonesianfood #sateayam #grilledchicken #chickenskewers #spicypeanutsauce #asianbbq #southeastasianflavors #indonesiancuisine #satayrecipes #streetfoodstyle #easyasianrecipes #kecapmanis #peanutsauce #cucumberrelish #chickenbbq #marinatedchicken #skewerrecipes #grillingseason #spicygrilledchicken #chickensatay Fire up the grill! These Indonesian Spicy Chicken Sate skewers are loaded with flavor and perfect with cool cucumber relish.
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  • Grilled Chicken Skewers with Veggie Rice

    Juicy Grilled Chicken Skewers Served Over Herbed Vegetable Rice

    Ingredients:

    For the Chicken Skewers:

    1½ lbs boneless, skinless chicken breast, cut into 1.5-inch cubes

    2 tablespoons olive oil

    2 tablespoons lemon juice

    2 cloves garlic, minced

    1 teaspoon smoked paprika

    1 teaspoon dried oregano

    1/2 teaspoon ground cumin

    Salt and pepper to taste

    Wooden or metal skewers

    For the Veggie Rice:

    1 cup long-grain white rice

    2 cups vegetable or chicken broth

    1 tablespoon olive oil

    1/2 cup red bell pepper, diced

    1/2 cup zucchini, diced

    1/2 cup carrot, finely chopped

    1/4 cup onion, diced

    2 tablespoons fresh parsley, chopped

    Salt and pepper to taste

    Directions:

    In a bowl, whisk together olive oil, lemon juice, garlic, paprika, oregano, cumin, salt, and pepper. Add chicken, toss to coat, and marinate for at least 30 minutes (or up to 4 hours).

    Soak wooden skewers in water for 20 minutes if using. Thread marinated chicken pieces onto skewers.

    Preheat grill or grill pan over medium-high heat. Grill skewers 4–5 minutes per side or until internal temperature reaches 165°F (74°C) and char marks appear.

    Meanwhile, heat olive oil in a saucepan over medium heat. Add onion, carrot, and bell pepper; sauté 3–4 minutes. Add zucchini and cook another 2 minutes.

    Stir in rice and toast for 1 minute. Add broth, bring to a boil, reduce heat, cover, and simmer for 15 minutes or until rice is tender.

    Remove from heat and stir in parsley. Season with salt and pepper to taste.

    Serve grilled chicken skewers over veggie rice and enjoy hot.

    Prep Time: 20 minutes (plus marinating time) | Cooking Time: 25 minutes | Total Time: 45 minutes
    Kcal: 435 kcal | Servings: 4 servings

    #grilledchickenskewers #veggierice #summergrilling #easychickendinner #healthymeals #familyfriendlyrecipes #skewerrecipes #chickenandrice #grillseason #balancedmeals #dinnerideas #ricebowls #veggielovers #chickenlovers #mediterraneanflavors #grilledmeat #homecookedmeals #simpleanddelicious #colorfuldinners #glutenfreemeals

    Juicy grilled chicken skewers paired with veggie-packed rice = summer perfection on a plate!
    Simple, flavorful, and a crowd-pleaser every time!
    Grilled Chicken Skewers with Veggie Rice Juicy Grilled Chicken Skewers Served Over Herbed Vegetable Rice Ingredients: For the Chicken Skewers: 1½ lbs boneless, skinless chicken breast, cut into 1.5-inch cubes 2 tablespoons olive oil 2 tablespoons lemon juice 2 cloves garlic, minced 1 teaspoon smoked paprika 1 teaspoon dried oregano 1/2 teaspoon ground cumin Salt and pepper to taste Wooden or metal skewers For the Veggie Rice: 1 cup long-grain white rice 2 cups vegetable or chicken broth 1 tablespoon olive oil 1/2 cup red bell pepper, diced 1/2 cup zucchini, diced 1/2 cup carrot, finely chopped 1/4 cup onion, diced 2 tablespoons fresh parsley, chopped Salt and pepper to taste Directions: In a bowl, whisk together olive oil, lemon juice, garlic, paprika, oregano, cumin, salt, and pepper. Add chicken, toss to coat, and marinate for at least 30 minutes (or up to 4 hours). Soak wooden skewers in water for 20 minutes if using. Thread marinated chicken pieces onto skewers. Preheat grill or grill pan over medium-high heat. Grill skewers 4–5 minutes per side or until internal temperature reaches 165°F (74°C) and char marks appear. Meanwhile, heat olive oil in a saucepan over medium heat. Add onion, carrot, and bell pepper; sauté 3–4 minutes. Add zucchini and cook another 2 minutes. Stir in rice and toast for 1 minute. Add broth, bring to a boil, reduce heat, cover, and simmer for 15 minutes or until rice is tender. Remove from heat and stir in parsley. Season with salt and pepper to taste. Serve grilled chicken skewers over veggie rice and enjoy hot. Prep Time: 20 minutes (plus marinating time) | Cooking Time: 25 minutes | Total Time: 45 minutes Kcal: 435 kcal | Servings: 4 servings #grilledchickenskewers #veggierice #summergrilling #easychickendinner #healthymeals #familyfriendlyrecipes #skewerrecipes #chickenandrice #grillseason #balancedmeals #dinnerideas #ricebowls #veggielovers #chickenlovers #mediterraneanflavors #grilledmeat #homecookedmeals #simpleanddelicious #colorfuldinners #glutenfreemeals Juicy grilled chicken skewers paired with veggie-packed rice = summer perfection on a plate! 🍗🌿🍚 Simple, flavorful, and a crowd-pleaser every time!
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