Sate Ayam (Indonesian Chicken Satay)

🧂 Ingredients

• 500 g Chicken thighs, boneless and skinless
• 150 g Peanuts, raw, unsalted
• 3 tbsp Kecap manis (Indonesian sweet soy sauce)(Essential for authentic flavor. Can be found in Asian markets or online.)
• 4 Shallots
• 2 stalks Lemongrass
• 3 cloves Garlic
• 2 cm Ginger
• 1 tsp Coriander seeds
• 0.5 tsp Turmeric powder
• 0.5 tsp Chili powder(Adjust to your spice preference)
• 1 tbsp Lime juice
• 2 tbsp Vegetable oil(For marinating and cooking the sauce)
• 200 ml Water(For the peanut sauce)
• to taste Salt
• 1 tsp Sugar(Optional, to balance flavors in the sauce)
• 16-20 Bamboo skewers

👨‍🍳 Instructions

1. 1

   Prepare the marinade: In a bowl, combine kecap manis, 1 tbsp vegetable oil, lime juice, chopped shallots, lemongrass, garlic, ginger, ground coriander, turmeric powder, chili powder, and salt. Mix well.

   ⏱️ 10 minutes
2. 2

   Marinate the chicken: Add the cubed chicken thighs to the marinade. Toss to ensure each piece is well coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours (or overnight) for maximum flavor infusion.

   ⏱️ 1 hour (minimum)
3. 3

   Prepare the peanut sauce: If using raw peanuts, roast them in a dry pan over medium heat until fragrant and lightly browned, about 5-7 minutes, stirring constantly. Let them cool slightly, then rub off any skins. Alternatively, use pre-roasted peanuts. Grind the peanuts into a fine paste using a food processor or mortar and pestle.

   ⏱️ 15 minutes
4. 4

   Cook the peanut sauce base: Heat 1 tbsp vegetable oil in a saucepan over medium heat. Add a little more chopped shallot and garlic (optional, for extra flavor) and sauté until softened and fragrant, about 2-3 minutes. Stir in the ground peanut paste, kecap manis, and chili powder. Cook for 1-2 minutes, stirring constantly, until fragrant.

   ⏱️ 5 minutes
5. 5

   Simmer the peanut sauce: Gradually whisk in the water until you achieve a smooth, thick sauce consistency. Bring to a gentle simmer, then reduce heat to low. Cook for 5-10 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded. Season with salt and sugar (if using) to taste. If the sauce becomes too thick, add a little more water. Set aside.

   ⏱️ 10 minutes
6. 6

   Assemble the skewers: Remove chicken from the marinade, discarding excess marinade. Thread the marinated chicken cubes onto the soaked bamboo skewers, about 4-5 pieces per skewer. Ensure they are not packed too tightly to allow for even cooking.

   ⏱️ 15 minutes
7. 7

   Grill the satay: Preheat your grill or grill pan to medium-high heat. If using charcoal, wait until the coals are covered in white ash. Lightly oil the grill grates to prevent sticking. Place the skewers on the hot grill.

8. 8

   Cook the satay: Grill for 4-6 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks. Baste with any remaining marinade or a little extra kecap manis during the last few minutes of grilling for added glaze and flavor.

   ⏱️ 10-12 minutes
9. 9

   Serve: Arrange the grilled Sate Ayam on a platter. Serve immediately with the warm peanut sauce on the side for dipping. Garnish with sliced shallots and a lime wedge if desired.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Soaking bamboo skewers in water prevents them from burning on the grill.
• ✓Using chicken thighs ensures the satay stays moist and tender.
• ✓For an authentic smoky flavor, grilling over charcoal is highly recommended.
• ✓The peanut sauce can be made ahead of time and reheated gently.
• ✓Adjust the chili powder in the marinade and sauce to control the heat level.

🔄 Variations

• Sate Kambing (Lamb Satay): Use thinly sliced lamb instead of chicken.
• Sate Sapi (Beef Satay): Use thinly sliced beef, marinating for a shorter time.
• Add vegetables like bell peppers or onions to the skewers for a mixed grill.

🥗 Nutrition

Per serving