Chicken Satay (Sate Ayam) From ‘The Indonesian Table’

April 12, 2023
1 Ratings
Photo by Yuki Sugiura
  • Prep time 55 minutes
  • Cook time 10 minutes
  • makes 12 to 14 skewers
Author Notes

This moreish dish originates from Madura Island, just off the coast of East Java, where a dry climate encourages livestock farming. The Madurese are known to be entrepreneurial and have successfully raised the status of chicken satay to become a national dish, like our Beef Rendang. It was also a firm favorite with my sons while they were growing up—a weekend treat. Try to keep the chicken pieces on the smaller side to ensure a greater infusion of flavor. You can serve chicken satay as a snack or a complete meal with steamed rice or compressed rice. —Petty Pandean-Elliott.Food52

Test Kitchen Notes

Excerpted from The Indonesian Table © 2023 by Petty Pandean-Elliott. Photography © 2023 by Yuki Sugiura. Reproduced by permission of Phaidon. All rights reserved.Food52

What You'll Need
  • For the satay:
  • 1 pound plus 5 ounces (600 grams) boneless and skinless chicken thighs, cut into ¾-inch (2-centimeter) chunks
  • 2 cloves garlic, grated
  • 2 tablespoons kecap manis (sweet soy sauce)
  • 1 tablespoon coconut oil or vegetable oil
  • 1/2 teaspoon salt
  • 1 lime, juiced
  • For the peanut sauce:
  • 2 to 3 red bird’s eye chiles, finely chopped
  • 1/4 teaspoon salt
  • 4 tablespoons unsweetened peanut butter, or a mix of peanut and cashew butter
  • 2 to 3 tablespoons kecap manis (sweet soy sauce)
  • 2 limes, juiced
  • To serve:
  • Crispy shallots (homemade or store-bought)
  • 1 lime, sliced
  • Steamed or compressed rice
  1. Soak 14 long bamboo skewers in water for 1 hour.
  2. To make the satay, combine all the ingredients in a medium bowl. Cover and set aside to marinate for 30 minutes in the refrigerator.
  3. To make the peanut sauce, combine all the ingredients in a bowl. Gradually add scant 1⁄2 cup of water (100ml / 3½ fl oz) and mix well. It should be thick enough to coat the back of a spoon. Season to taste with salt. Set aside.
  4. Preheat a charcoal barbecue or a griddled (grill) pan over high heat. Add 2 tablespoons of peanut sauce into the chicken mixture and mix well. Thread 4 chicken pieces onto each skewer. Grill for 2 to 3 minutes on each side, turning often, until cooked through.
  5. Transfer the skewers to a plate. Drizzle over a little peanut sauce, then garnish with crispy shallots. Serve with slices of lime and a side of the remaining peanut sauce and rice.

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2 Reviews

nauman-khalid May 18, 2023
perfect recipe.
nauman-khalid May 18, 2023