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Prep time
55 minutes
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Cook time
10 minutes
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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
Ingredients
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For the satay:
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1 pound
plus 5 ounces (600 grams) boneless and skinless chicken thighs, cut into ¾-inch (2-centimeter) chunks
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2
cloves garlic, grated
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2 tablespoons
kecap manis (sweet soy sauce)
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1 tablespoon
coconut oil or vegetable oil
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1/2 teaspoon
salt
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1
lime, juiced
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For the peanut sauce:
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2 to 3
red bird’s eye chiles, finely chopped
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1/4 teaspoon
salt
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4 tablespoons
unsweetened peanut butter, or a mix of peanut and cashew butter
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2 to 3 tablespoons
kecap manis (sweet soy sauce)
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2
limes, juiced
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To serve:
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Crispy shallots (homemade or store-bought)
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1
lime, sliced
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Steamed or compressed rice
Directions
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Soak 14 long bamboo skewers in water for 1 hour.
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To make the satay, combine all the ingredients in a medium bowl. Cover and set aside to marinate for 30 minutes in the refrigerator.
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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.
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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.
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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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