Appetizer: Indonesia – Sate Ayam (Indonesian Chicken Satay with Peanut Sauce)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 10 min

Additional 1 hr

Total 2 hrs 10 min

Ingredients

1 1 / 3 lb / 600 g boneless skinless chicken thighs, cut into 1-inch / 2.5 cm cubes
12–16 bamboo skewers, soaked in water 30 minutes (to prevent burning)
Marinade:
3 cloves garlic, minced
2 shallots, finely chopped or grated
1 tsp ground coriander
1 / 2 tsp ground turmeric (or 1 tsp fresh grated turmeric)
1 tbsp kecap manis (sweet soy sauce)
1 tbsp vegetable or peanut oil
1 tsp kosher salt
1 / 2 tsp freshly ground black pepper
Juice of 1 lime
Peanut sauce (sambal kacang):
1 cup (150–180 g) roasted unsalted peanuts (or 1 cup smooth peanut butter)
1–2 tbsp vegetable oil
2 cloves garlic, minced
1 shallot, finely chopped
1 small fresh red chili or 1 tsp sambal oelek (adjust to heat preference)
2 tbsp kecap manis
2 tbsp palm sugar or light brown sugar
1 tbsp tamarind paste (or 1 tbsp lime juice as substitute)
3 / 4 cup + 1 tbsp (200 ml) coconut milk or water (adjust for desired sauce consistency)
Salt to taste
Water as needed to thin the sauce
To serve / garnish:
Sliced cucumber and thinly sliced red onion or raw shallot
Lime wedges
Extra kecap manis and sambal (optional)
Steamed rice or lontong (compressed rice cakes)

Instructions

Prepare chicken and skewers: cut chicken into even 2.5 cm (1-inch) pieces. Soak bamboo skewers in water for at least 30 minutes to reduce burning when grilling.
Make the marinade: in a bowl combine minced garlic, chopped shallot, ground coriander, turmeric, kecap manis, oil, salt, pepper and lime juice. Mix well.
Marinate chicken: toss the chicken pieces with the marinade, cover and refrigerate for at least 1 hour, preferably 2–4 hours. For best flavor marinate overnight.
Prepare peanut sauce (if using whole peanuts): if using whole peanuts, pulse roasted peanuts in a food processor to a coarse paste. If using peanut butter, skip to sauté step.
Cook aromatics: heat 1–2 tbsp oil in a small saucepan over medium heat. Sauté minced garlic, chopped shallot and chopped chili until soft and fragrant (1–2 minutes).
Combine sauce ingredients: add ground peanuts or peanut butter to the pan with sautéed aromatics. Stir in kecap manis, palm sugar, tamarind paste and coconut milk (or water). Simmer gently, stirring, until sauce thickens, 4–6 minutes.
Adjust sauce texture and seasoning: if sauce is too thick, add water a tablespoon at a time to reach a smooth, spoonable consistency. Season with salt and additional lime or tamarind to balance sweet/sour. Set aside and keep warm.
Thread the chicken: remove chicken from marinade and thread 4–5 pieces per skewer, leaving a little space so heat circulates and edges char evenly. Reserve leftover marinade for basting (do not use marinade that touched raw chicken unless boiled).
Preheat grill or broiler: heat a charcoal grill, gas grill or cast-iron grill pan to medium-high. If using a broiler, preheat on high and oil a rack.
Grill the satay: place skewers on the grill and cook 2–3 minutes per side. Continue turning and cooking until edges are charred and chicken is cooked through, about 8–10 minutes total depending on heat and skewer thickness.
Baste while grilling: optionally baste skewers once or twice with reserved marinade brought to a boil (to be safe) or with a mixture of kecap manis and a little oil for glaze during the last few minutes of grilling for caramelized finish.
Finish and rest: transfer cooked skewers to a platter and let rest 2 minutes. If you like, brush a little peanut sauce or kecap manis over the skewers for shine.
Serve: arrange satay on a plate with a bowl of warm peanut sauce for dipping or drizzling. Garnish with sliced cucumber, thinly sliced red onion/shallot and lime wedges. Serve with steamed rice or lontong and extra sambal or kecap manis on the side.
Notes and tips: use thighs for juicier satay; chicken breast can be used but watch cooking time. For smoky char, cook over charcoal and don’t overcrowd the grill. Peanut sauce can be made ahead and refrigerates for 3–4 days; gently rewarm with a splash of water or coconut milk before serving.