Sate Ayam, or Indonesian Chicken Satay, is a dish beloved by many. The succulent pieces of chicken, marinated in a flavorful blend and grilled to perfection, are absolutely irresistible. What makes this recipe particularly easy is the use of readily available ingredients and a simplified approach to the marinade, while still capturing the authentic taste. We'll be using chicken thighs for maximum tenderness and flavor, and the star ingredient – kecap manis (sweet soy sauce) – will give it that signature caramelized glaze.
Ingredients
For the Chicken Satay:
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500g (1 lb) boneless, skinless chicken thighs, cut into 1-inch cubes
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Bamboo skewers, soaked in water for at least 30 minutes (to prevent burning)
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1/4 cup kecap manis (sweet soy sauce)
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2 tablespoons lime juice (from about 1 large lime)
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1 tablespoon fresh coriander, finely chopped or put in spice grinder
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2 cloves garlic, minced
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white pepper to taste
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1/2 teaspoon salt
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2 tablespoons vegetable oil (for grilling)
For Garnish (Optional):
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Fresh lime wedges
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Sliced red chilies
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Chopped fresh coriander
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Fried shallots
Instructions
Marinating the Chicken:
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In a large bowl, combine the kecap manis, lime juice, chopped coriander, minced garlic, white pepper, and salt. Mix well.
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Add the chicken thigh cubes to the marinade, ensuring each piece is well coated.
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Cover the bowl and refrigerate for at least 30 minutes, or preferably 1-2 hours for deeper flavor. While the chicken is marinating, prepare your peanut sauce!
Skewering the Chicken:
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Thread the marinated chicken pieces onto the pre-soaked bamboo skewers. Don't pack them too tightly, leaving a little space for even cooking.
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You should get about 10-12 skewers from this amount of chicken.
Grilling the Satay:
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Preheat your grill (charcoal, gas, or a grill pan) to medium-high heat.
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Lightly brush the grilled skewers with a little vegetable oil. This helps prevent sticking and enhances the browning.
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Place the skewers on the hot grill. Cook for about 3 minutes per side, turning frequently, until the chicken is cooked through and beautifully caramelized.
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Remove from the grill and let rest for a few minutes before serving.
Serving Suggestion:
Serve your hot, delicious chicken satay immediately with a generous drizzle of homemade peanut sauce, a squeeze of fresh lime, and a sprinkle of chopped coriander. It's also fantastic with a side of steamed rice or lontong (compressed rice cakes).
Easy Saus Kacang (Peanut Sauce) Recipe Using Peanut Butter
No satay is complete without a rich, creamy, and slightly spicy peanut sauce. This recipe uses peanut butter as a shortcut, making it incredibly quick and easy to prepare without compromising on that authentic Indonesian flavor.
Ingredients
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1 cup smooth peanut butter (unsweetened, natural peanut butter works best)
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1/2 cup warm water (or more, for desired consistency)
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2 tablespoons kecap manis (sweet soy sauce)
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1 tablespoon lime juice
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1 clove garlic, minced
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1 teaspoon brown sugar (or to taste)
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1/2 teaspoon salt (or to taste)
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1/4 teaspoon chili flakes (or 1/2 bird's eye chili, finely minced, for more heat - optional)
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1 tablespoon vegetable oil (optional, for sautéing aromatics)
Instructions
Preparing the Peanut Sauce:
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(Optional but recommended for deeper flavor) Heat the vegetable oil in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
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Add the peanut butter to the saucepan (or directly to a bowl if skipping the sauté step).
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Stir in the warm water, gradually, until the sauce reaches your desired consistency. You might need a little more or less water. It should be thick enough to cling to the satay, but pourable.
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Add the kecap manis, lime juice, brown sugar, salt, and chili flakes (if using).
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Stir everything together until well combined and smooth.
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Gently heat the sauce over low heat, stirring constantly, until it's warmed through. Do not boil, as it can cause the sauce to separate.
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Taste and adjust seasonings as needed. You might want more sugar, salt, or lime juice to balance the flavors to your preference.
Serving Suggestion:
Pour the warm peanut sauce generously over your freshly grilled chicken satay. This sauce can also be made ahead of time and reheated gently before serving. It also pairs wonderfully with gado-gado or as a dipping sauce for spring rolls!
Enjoy making and sharing this delicious Indonesian culinary experience at home! Happy cooking!