Appetizer: Indonesia – Sate Ayam (Grilled Chicken Skewers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 3 hrs

Total 3 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 3 / 4 lb (800 g) boneless chicken thighs or breasts, trimmed and cut into 3 / 4–1 inch (1.91 to 2.54 cm) strips
20–24 bamboo skewers, soaked in water 30 minutes to prevent burning
2 tbsp (30 ml) vegetable oil, for grilling and basting
Salt and freshly ground black pepper, to taste
Marinade:
4 shallots, roughly chopped
3 garlic cloves
1 tsp (5 ml) ground coriander
1 tsp (5 ml) turmeric powder or 1 tsp (5 ml) fresh grated turmeric
1 stalk lemongrass (white part only), finely chopped, or 1 tsp (5 ml) lemongrass paste (optional)
1 tbsp (15 ml) kecap manis (Indonesian sweet soy sauce) or 1 tbsp (15 ml) dark soy sauce plus 1 tsp (5 ml) brown sugar
1 tbsp (15 ml) tamarind water (1 tsp (5 ml) tamarind paste mixed with 1 tbsp (15 ml) water) or 1 tsp (5 ml) lime juice
1 tbsp (15 ml) vegetable oil
1 / 2 tsp (2.5 ml) salt
1 / 4 tsp (1.25 ml) freshly ground black pepper
Peanut sauce (Sambal kacang):
1 cup (200 g) roasted unsalted peanuts
2 shallots
2 garlic cloves
1–2 red chilies, or 1 tsp (5 ml) sambal oelek (adjust to heat preference)
1 tbsp (15 ml) palm sugar or brown sugar
1 tbsp (15 ml) kecap manis, or to taste
1 tbsp (15 ml) tamarind water, or 1 tsp (5 ml) lime juice
3 / 4 cup (200 ml) coconut milk, or water for a lighter sauce
Salt, to taste
2–4 tbsp (30–60 ml) warm water, to adjust consistency
1 tbsp (15 ml) vegetable oil, for frying aromatics
To serve:
Lime wedges
Sliced cucumber and red onion, or pickled shallots
Ketupat or lontong (rice cakes), or steamed jasmine rice
Fried shallots (optional)
Chopped fresh cilantro or parsley (optional)

Show original ingredient measurements

1 3 / 4 lb / 800 g boneless chicken thighs or breasts, trimmed and cut into 3 / 4–1 inch strips
20–24 bamboo skewers, soaked in water 30 minutes to prevent burning
2 tbsp (30 ml) vegetable oil, for grilling and basting
Salt and freshly ground black pepper, to taste
Marinade:
4 shallots, roughly chopped
3 garlic cloves
1 tsp ground coriander
1 tsp turmeric powder or 1 tsp fresh grated turmeric
1 stalk lemongrass (white part only), finely chopped, or 1 tsp lemongrass paste (optional)
1 tbsp (15 ml) kecap manis (Indonesian sweet soy sauce) or 1 tbsp dark soy sauce plus 1 tsp brown sugar
1 tbsp (15 ml) tamarind water (1 tsp tamarind paste mixed with 1 tbsp water) or 1 tsp lime juice
1 tbsp (15 ml) vegetable oil
1 / 2 tsp salt
1 / 4 tsp freshly ground black pepper
Peanut sauce (Sambal kacang):
1 cup / 200 g roasted unsalted peanuts
2 shallots
2 garlic cloves
1–2 red chilies, or 1 tsp sambal oelek (adjust to heat preference)
1 tbsp (15 ml) palm sugar or brown sugar
1 tbsp (15 ml) kecap manis, or to taste
1 tbsp (15 ml) tamarind water, or 1 tsp lime juice
3 / 4 cup / 200 ml coconut milk, or water for a lighter sauce
Salt, to taste
2–4 tbsp (30–60 ml) warm water, to adjust consistency
1 tbsp (15 ml) vegetable oil, for frying aromatics
To serve:
Lime wedges
Sliced cucumber and red onion, or pickled shallots
Ketupat or lontong (rice cakes), or steamed jasmine rice
Fried shallots (optional)
Chopped fresh cilantro or parsley (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning during grilling.
Prepare the chicken: trim and slice the boneless chicken into 3/4–1 in (2–3 cm) strips. Place in a large bowl.
Make the marinade: in a food processor or blender combine shallots, garlic, ground coriander, turmeric, chopped lemongrass (if using), kecap manis, tamarind water (or lime juice), 1 tbsp (15 ml) oil, 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper. Blitz to a smooth paste.
Mix chicken and marinade thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.
While the chicken marinates, make the peanut sauce: roughly chop the roasted peanuts (or pulse in a food processor) until coarse — you want texture, not a fine powder. Set aside.
In a small saucepan or skillet, heat 1 tbsp (15 ml) oil over medium heat. Sauté the shallots, garlic and chilies until fragrant and soft (2–3 minutes) but not browned. If using a blender, transfer the sautéed aromatics to the blender.
Add the chopped peanuts, palm sugar, kecap manis and tamarind water (or lime) to the blender with the aromatics. Add about 1/3 cup (100 ml) + of the coconut milk and pulse to combine to a coarse paste. Alternatively, you can continue in the pan and stir the peanuts into the aromatics.
Transfer peanut mixture to the saucepan (if blended) and add the remaining coconut milk. Simmer gently over low heat, stirring frequently, until the sauce thickens slightly, 5–8 minutes. Add warm water, 1 tbsp (15 ml) at a time, to reach desired consistency. Season with salt and adjust sweetness/sourness with more sugar or tamarind/lime, and more kecap manis if you want deeper umami. Keep warm; sauce will thicken further as it cools.
Thread the marinated chicken pieces onto soaked skewers, leaving a little space between pieces so heat circulates evenly. Use 2–3 pieces per skewer depending on size.
Preheat grill (charcoal or gas) to medium-high (around 200–230°C / 400–450°F) or heat a ridged grill pan over medium-high heat. Lightly oil the grill grates or pan.
Grill the skewers 2–3 minutes per side, turning to cook evenly, for a total of about 6–10 minutes depending on thickness. Brush occasionally with a little oil or reserved marinade (do not reuse raw marinade unless boiled) to keep moist. Chicken is done when juices run clear and internal temperature reaches 74°C (165°F).
For extra glaze, during the last minute of cooking brush each side with a spoonful of the peanut sauce and let it set on the surface (this will caramelize slightly).
Transfer cooked satay to a platter and let rest 2 minutes. Serve hot with warm peanut sauce on the side (or drizzled over), lime wedges, sliced cucumber and red onion, steamed rice or ketupat/lontong. Garnish with fried shallots and chopped cilantro if desired.
Storage and reheating: leftover chicken and sauce keep in the refrigerator for 2–3 days. Reheat gently in a skillet or oven; stir sauce with a little water or coconut milk to loosen before warming.

Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning during grilling.
Prepare the chicken: trim and slice the boneless chicken into 2–3 cm (3/4–1 in) strips. Place in a large bowl.
Make the marinade: in a food processor or blender combine shallots, garlic, ground coriander, turmeric, chopped lemongrass (if using), kecap manis, tamarind water (or lime juice), 1 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Blitz to a smooth paste.
Mix chicken and marinade thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.
While the chicken marinates, make the peanut sauce: roughly chop the roasted peanuts (or pulse in a food processor) until coarse — you want texture, not a fine powder. Set aside.
In a small saucepan or skillet, heat 1 tbsp oil over medium heat. Sauté the shallots, garlic and chilies until fragrant and soft (2–3 minutes) but not browned. If using a blender, transfer the sautéed aromatics to the blender.
Add the chopped peanuts, palm sugar, kecap manis and tamarind water (or lime) to the blender with the aromatics. Add about 100 ml (1/3 cup +) of the coconut milk and pulse to combine to a coarse paste. Alternatively, you can continue in the pan and stir the peanuts into the aromatics.
Transfer peanut mixture to the saucepan (if blended) and add the remaining coconut milk. Simmer gently over low heat, stirring frequently, until the sauce thickens slightly, 5–8 minutes. Add warm water, 1 tbsp at a time, to reach desired consistency. Season with salt and adjust sweetness/sourness with more sugar or tamarind/lime, and more kecap manis if you want deeper umami. Keep warm; sauce will thicken further as it cools.
Thread the marinated chicken pieces onto soaked skewers, leaving a little space between pieces so heat circulates evenly. Use 2–3 pieces per skewer depending on size.
Preheat grill (charcoal or gas) to medium-high (around 200–230°C / 400–450°F) or heat a ridged grill pan over medium-high heat. Lightly oil the grill grates or pan.
Grill the skewers 2–3 minutes per side, turning to cook evenly, for a total of about 6–10 minutes depending on thickness. Brush occasionally with a little oil or reserved marinade (do not reuse raw marinade unless boiled) to keep moist. Chicken is done when juices run clear and internal temperature reaches 74°C (165°F).
For extra glaze, during the last minute of cooking brush each side with a spoonful of the peanut sauce and let it set on the surface (this will caramelize slightly).
Transfer cooked satay to a platter and let rest 2 minutes. Serve hot with warm peanut sauce on the side (or drizzled over), lime wedges, sliced cucumber and red onion, steamed rice or ketupat/lontong. Garnish with fried shallots and chopped cilantro if desired.
Storage and reheating: leftover chicken and sauce keep in the refrigerator for 2–3 days. Reheat gently in a skillet or oven; stir sauce with a little water or coconut milk to loosen before warming.