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Satay Ayam

Shruthi
Satay Ayam is a classic Indonesian dish made with tender pieces of marinated chicken.The chicken is flavored with garlic, shallots, coriander, turmeric, sweet soy sauce, and lime.After marinating, the chicken is threaded onto bamboo skewers and grilled until lightly charred.The homemade peanut sauce combines roasted peanuts, sweet soy sauce, coconut milk, garlic, and chili.The smoky chicken and creamy peanut sauce create a perfect balance of savory, sweet, spicy, and nutty flavors.Serve the skewers hot with lime wedges, cucumber, rice cakes, steamed rice, and extra peanut sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Course Appetizer, Main Course
Cuisine Indonesian
Servings 4
Calories 520 kcal

Ingredients
  

For the Chicken Satay

  • 1½ lb (700 g) boneless, skinless chicken thighs, cut into small pieces
  • 2 tablespoons sweet soy sauce (kecap manis)
  • 1 tablespoon regular soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon vegetable oil
  • 4 garlic cloves, finely minced
  • 3 shallots, finely minced
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground white pepper
  • 1 teaspoon brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the Peanut Sauce

  • 1 cup roasted unsalted peanut
  • 2 garlic cloves
  • 2 small red chilies, or more to taste
  • 2 tablespoons sweet soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar or palm sugar
  • ¾ cup coconut milk or warm water
  • ½ teaspoon ground coriander
  • ¼ teaspoon salt
  • ½ cup warm water, as needed for consistency

For Serving

  • Lime wedges
  • Sliced cucumber
  • Thinly sliced red onion
  • Fried shallots
  • Steamed white rice
  • Rice cakes or lontong, optional
  • Fresh red chilies, optional

For the Skewers

  • 16–20 bamboo skewers

Instructions
 

Prepare the Chicken

  • Trim away any excess fat from the chicken thighs and cut them into small, bite-sized pieces. Try to keep the pieces relatively similar in size so they cook evenly.
    Chicken thighs are ideal for satay because they remain juicy and tender when grilled over high heat.

Make the Marinade

  • In a large bowl, combine the sweet soy sauce, regular soy sauce, lime juice, vegetable oil, garlic, shallots, coriander, turmeric, cumin, white pepper, brown sugar, salt, and black pepper.
    Mix thoroughly until the ingredients form a fragrant marinade.

Marinate the Chicken

  • Add the chicken pieces to the marinade and toss until every piece is well coated.
    Cover the bowl and refrigerate for at least 1 hour. For deeper flavor, marinate for 3–4 hours.
    Avoid leaving the chicken in a highly acidic marinade for excessively long periods because the texture can become less desirable

Soak the Bamboo Skewers

  • Place the bamboo skewers in water for at least 30 minutes before grilling.
    This helps reduce the chance of the exposed bamboo burning during cooking.

Thread the Chicken

  • Remove the chicken from the refrigerator.
    Thread approximately 4–5 pieces of chicken onto each skewer. Leave a little space between the pieces so heat can circulate around them.
    Do not pack the chicken too tightly together.

Make the Peanut Sauce

  • Add the roasted peanuts, garlic, chilies, coriander, brown sugar, and salt to a food processor.
    Pulse until the peanuts are finely ground but still have a slightly coarse texture.
    Transfer the mixture to a saucepan.

Cook the Peanut Sauce

  • Add the coconut milk, sweet soy sauce, and vegetable oil.
    Cook over low to medium-low heat, stirring frequently. Add warm water a little at a time until the sauce reaches a thick but spoonable consistency.
    Simmer for approximately 5–8 minutes.
    Turn off the heat and stir in the lime juice.
    Taste and adjust the sweetness, saltiness, spice, or acidity according to your preference.

Grill the Chicken

  • Preheat a grill, barbecue, grill pan, or broiler to medium-high heat.
    Lightly brush the chicken skewers with oil.
    Place the skewers on the hot grill and cook for approximately 3–4 minutes per side, turning frequently.
    Continue grilling until the chicken is cooked through and develops attractive caramelized and lightly charred edges.
    The exact cooking time will depend on the size of the chicken pieces and the heat of your grill.

Serve

  • Transfer the hot chicken skewers to a serving platter.
    Serve generously with warm peanut sauce, lime wedges, sliced cucumber, red onion, and fried shallots.
    For a traditional-style meal, serve with steamed rice or compressed rice cakes.

Notes

  • Chicken thighs are recommended: They stay juicier than chicken breast during high-heat grilling.
  • Soak bamboo skewers: Soaking helps prevent the exposed ends from burning.
  • Use sweet soy sauce carefully: Kecap manis contains sugar and can caramelize quickly.
  • Do not overcrowd the skewers: Small gaps help the chicken cook evenly.
  • Watch the peanut sauce: Stir frequently while simmering to prevent sticking.
  • Adjust the spice level: Indonesian satay can range from mild to very spicy, so adjust chilies according to taste.
  • Check chicken doneness: The thickest pieces should reach a safe internal temperature of 165°F (74°C).
  • Serve immediately: Satay tastes best when served hot and freshly grilled.
Keyword Chicken Satay Sauce, Chicken Skewers with Peanut Sauce, Homemade Peanut Sauce, Indonesian Chicken Satay, Indonesian Satay Recipe, Satay Ayam