Chicken Satay

Ingredients

• 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
• 0.5 tsp ground turmeric
• 0.5 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
• 1.25 cups dry roasted peanuts
• 1 tbsp neutral oil
• 2 cloves garlic – minced
• 1 shallot – minced
• 2 red chilies – seeded and finely chopped
• 1.25 cups water
• 1.5 tbsp palm sugar – finely grated
• 1 tbsp tamarind paste
• 2 tbsp kecap manis
• 0.5 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.