Entree: Indonesia – East Java – Sate Ponorogo (Ponorogo-style grilled skewered chicken served with a spiced peanut sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1 1/2 lb (680 g) boneless skinless chicken thighs, trimmed and cut into 1-inch (2.5 cm) pieces
- 12 bamboo skewers, soaked in water 30 minutes
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) vegetable oil
- 2 shallots, minced (about 1.5 oz / 45 g)
- 3 cloves garlic, minced (about 0.3 oz / 9 g)
- 1 tsp (5 g) ground coriander
- 1 tsp (2 g) turmeric powder
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 1 tbsp (12 g) palm sugar or packed brown sugar
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground white pepper
- 1 tbsp (15 ml) lime juice
- 1 cup (140 g) roasted unsalted peanuts
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) water (more as needed to thin sauce)
- 2 tbsp (30 ml) kecap manis (for sauce)
- 1 tsp (5 g) sambal oelek or to taste (optional)
- 1 tbsp (15 ml) vegetable oil for sauce
- Fresh lime wedges, for serving
- Thinly sliced shallot or raw shallots and steamed rice or lontong, for serving

Instructions

1. Prepare the marinade and chicken: In a bowl whisk together 3 tbsp kecap manis, 2 tbsp vegetable oil, minced shallots, minced garlic, ground coriander, turmeric, tamarind water, palm sugar, 1 tsp salt, 1/2 tsp white pepper, and 1 tbsp lime juice. Add the chicken pieces, toss to coat, cover, and refrigerate at least 1 hour or overnight for best flavor.
2. Make the peanut sauce: In a small food processor or mortar, pulse 1 cup roasted peanuts until coarse. In a small saucepan over medium heat warm 1 tbsp oil, add the ground peanuts, 1/2 cup coconut milk, 2 tbsp kecap manis, 2 tbsp water, and sambal if using. Simmer gently, stirring, until thickened to a saucy consistency, 5–8 minutes. Adjust salt or sugar to taste and thin with additional water or coconut milk if needed. Keep warm.
3. Thread and grill: Thread marinated chicken onto soaked skewers (about 6 pieces per skewer). Preheat a grill or grill pan over medium-high heat and oil the grates. Grill skewers 3–4 minutes per side, brushing with extra kecap manis during the last minute to glaze, until chicken is cooked through and lightly charred.
4. Serve: Arrange skewers on a platter, spoon the warm peanut sauce alongside, and serve with lime wedges, sliced shallot, and steamed rice or lontong. Enjoy immediately.