Chicken Satay
Ingredients
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- 12 bamboo skewers – soaked in water 30 minutes
- 2 pounds chicken thighs, boneless, skinless – cut into 1-inch strips
- 4 cloves garlic – grated
- 2 shallot – grated
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 tbsp ginger – finely grated
- 1 tbsp lime juice
- 3 tbsp kecap manis
- 2 tbsp neutral oil
- 1 tsp kosher salt
- 2 tbsp kecap manis
- 1 tbsp neutral oil
- 1 tsp lime juice
- 1 1/4 cups dry roasted peanuts
- 1 tbsp neutral oil
- 2 cloves garlic – minced
- 1 shallot – minced
- 2 red chilies – seeded and finely chopped
- 1 1/4 cups water
- 1 1/2 tbsp palm sugar – finely grated
- 1 tbsp tamarind paste
- 2 tbsp kecap manis
- 1/2 tsp kosher salt
- 1 tsp lime juice
- cucumber – sliced (for serving)
- shallot – thinly sliced (for serving)
- lime – cut into wedges (for serving)
- rice cakes (lontong) – for serving
Instructions
1. Soak the bamboo skewers in water for 30 minutes to prevent scorching.
2. In a large bowl combine the grated garlic (4 cloves), grated shallot (2), ground coriander, ground turmeric, ground cumin, finely grated ginger, lime juice (1 tbsp), kecap manis (3 tbsp), neutral oil (2 tbsp), and kosher salt (1 tsp).
3. Add the chicken thigh strips and toss to coat evenly; cover and refrigerate to marinate for 1–4 hours.
4. For the peanut sauce, pulse the dry roasted peanuts in a food processor to a coarse paste.
5. Warm neutral oil (1 tbsp) in a saucepan over medium heat; sauté the minced shallot (1), minced garlic (2 cloves), and chopped red chilies until fragrant, 1–2 minutes.
6. Stir in the ground peanuts, water, palm sugar, tamarind paste, kecap manis (2 tbsp), and kosher salt (0.5 tsp); simmer, stirring, until thickened and spoonable, 5–8 minutes. Adjust with a splash more water if needed, then finish with lime juice (1 tsp). Keep warm on low.
7. In a small bowl, mix the remaining kecap manis (2 tbsp), neutral oil (1 tbsp), and lime juice (1 tsp) to make a basting glaze.
8. Thread the marinated chicken onto the soaked skewers, packing pieces snugly without crowding.
9. Preheat a grill to medium-high heat (charcoal preferred) and clean/oil the grates.
10. Grill the skewers, turning every 2–3 minutes, 8–12 minutes total; begin brushing with the basting glaze after the first turn and continue until the chicken is lightly charred at the edges and cooked through (165°F/74°C).
11. Rest the skewers for 3 minutes to settle juices.
12. Serve with the warm peanut sauce, adding cucumber slices, thinly sliced shallot, and lime wedges to taste, and offer rice cakes (lontong) alongside.
Chicken Satay is a beloved Indonesian skewered chicken dish known for its smoky grill-kissed exterior, succulent interior, and a glossy caramelization from sweet soy glaze. The flavors are layered: a warmly spiced marinade fragrant with coriander and turmeric, gentle sweetness from kecap manis, and bright bursts of lime. It is typically paired with a rich, slightly coarse peanut sauce that balances savory, sweet, tangy, and mild heat.
Satay (sate) is widely considered a culinary icon of Indonesia, with regional styles across Java, Madura, and beyond, and close kin in neighboring Malaysia and Singapore. Street vendors traditionally grill the skewers over coconut shell charcoal and serve them with rice cakes (lontong or ketupat) and raw shallots and chilies. Over time, the dish spread throughout Southeast Asia, evolving in seasoning and accompaniments, yet the essence remains skewered, marinated meat grilled over open fire and enjoyed with a peanut-based sauce.