Satay

Sate Ayam (Indonesian Chicken Satay)

Classic Javanese-style chicken skewers marinated in kecap manis and aromatic spices, grilled over charcoal until lightly charred, and served with a rich, spicy peanut sauce.

Prep

40 min

Cook

15 min

Total

55 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (1 lb 5 oz) boneless chicken thighs, skinless, traditionally thigh is preferred for juiciness
• •20 pieces bamboo skewers, soaked in water 30 min to prevent burning
• •60 ml (¼ cup) kecap manis, Indonesian sweet soy sauce
• •15 ml (1 tbsp) coconut oil, or vegetable oil
• •3 g (1 tsp) ground coriander
• •3 g (1 tsp) ground cumin
• •2 g (½ tsp) turmeric powder
• •2 g (½ tsp) salt
• •20 g (¼ cup) shallots, finely sliced, for serving; optionally brushed onto skewers
• •150 g (5 oz) raw peanuts, unsalted, dry-roasted at home if possible
• •30 ml (2 tbsp) kecap manis, for the peanut sauce
• •5 g (1 clove) garlic
• •1 piece small red chili, e.g. cabe keriting; deseeded for less heat
• •25 g (¼ cup) shallot, roughly chopped
• •1 cm (½ inch) fresh ginger, peeled
• •1 cm (½ inch) fresh galangal, peeled; substitute extra ginger if unavailable
• •1 piece kaffir lime leaf, stem removed, very thinly sliced
• •100 ml (scant ½ cup) water, plus more to adjust consistency
• •15 ml (1 tbsp) tamarind paste, seedless; substitute lime juice if needed
• •4 g (1 tsp) palm sugar, or brown sugar
• •1 piece lime, cut into wedges, to serve
• •200 g (7 oz) steamed jasmine rice, or lontong (compressed rice cakes), to serve
• •60 g (2 oz) cucumber, sliced, to serve

Steps

1. 1 Cut the chicken thighs into 2.5 cm (1 inch) cubes. In a bowl, combine the chicken with kecap manis, coconut oil, ground coriander, cumin, turmeric and salt. Mix well, cover and marinate for at least 30 minutes at room temperature, or up to 4 hours refrigerated.
2. 2 While the chicken marinates, soak the bamboo skewers in cold water for 30 minutes so they do not scorch on the grill.
3. 3 Make the peanut sauce: dry-roast the raw peanuts in a heavy pan over medium heat for 5–7 minutes, stirring constantly, until deep golden and fragrant. Remove and let cool slightly, then grind coarsely in a mortar or food processor.
4. 4 In the same pan with a splash of oil, sauté garlic, chili, shallot, ginger and galangal over medium heat for about 3 minutes until soft and aromatic.
5. 5 Add the ground peanuts, kecap manis, kaffir lime leaf, tamarind paste, palm sugar and 100 ml (scant ½ cup) water. Simmer gently for 5–7 minutes, stirring, until the sauce thickens enough to coat the back of a spoon. Loosen with a splash of water if it becomes too thick. Season to taste with a little salt or more palm sugar.
6. 6 Thread the marinated chicken onto the soaked skewers, 3–4 pieces per skewer, keeping the pieces snug so they cook evenly.
7. 7 Prepare a charcoal grill for medium-high heat, or preheat a grill pan on the stove until very hot. Cook the skewers for 8–10 minutes total, turning often, until the chicken is deeply charred on the edges and firm to the touch.
8. 8 Doneness cue: the chicken should reach an internal temperature of 74 °C (165 °F) measured with a probe in the thickest piece, with clear juices and no pink in the centre. Cut a piece to check if you do not have a thermometer.
9. 9 If you cannot grill, finish the skewers under a hot oven broiler for 6–8 minutes, turning once.
10. 10 Serve the skewers hot with the peanut sauce for dipping, a wedge of lime to squeeze over, sliced shallots, cucumber and steamed rice or lontong.