📝 About This Recipe
Transport your senses to the bustling night markets of Java with this authentic Satay Ayam, a masterpiece of Indonesian street food. Succulent chicken thighs are marinated in a fragrant blend of lemongrass, turmeric, and coriander before being charred to smoky perfection over an open flame. The crowning glory is the rich, hand-ground peanut sauce that perfectly balances sweet, salty, and spicy notes for an unforgettable culinary experience.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch cubes)
- 3 pieces Shallots (peeled and roughly chopped)
- 4 cloves Garlic (peeled)
- 2 stalks Lemongrass (white parts only, finely sliced)
- 1 teaspoon Ground Turmeric
- 1 tablespoon Ground Coriander
- 2 tablespoons Palm Sugar (or brown sugar)
- 2 tablespoons Kecap Manis (Indonesian sweet soy sauce)
The Signature Peanut Sauce
- 1.5 cups Roasted Peanuts (unsalted, skins removed)
- 2-3 pieces Red Chili (Fresno or Bird's Eye, depending on heat preference)
- 1 cup Coconut Milk (full fat)
- 1 tablespoon Tamarind Paste (diluted in a little water)
- 3 tablespoons Kecap Manis (for depth and sweetness)
- 1/2 teaspoon Salt (to taste)
For Serving & Garnish
- 20 pieces Bamboo Skewers (soaked in water for 30 minutes)
- 4 pieces Shallots (thinly sliced and fried until crispy)
- 1 piece Cucumber (sliced into chunks)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
In a food processor or blender, combine the shallots, garlic, lemongrass, turmeric, coriander, palm sugar, and kecap manis. Pulse until a smooth, fragrant paste forms.
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2
Place the cubed chicken thighs in a large bowl and pour the marinade over them. Massage the paste into the meat, cover with plastic wrap, and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.
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3
Prepare the peanut sauce: Pulse the roasted peanuts in a food processor until they are finely ground but still retain a bit of texture (don't turn them into smooth butter).
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4
In a small saucepan over medium heat, sauté the minced red chilies with a teaspoon of oil until fragrant. Add the ground peanuts, coconut milk, kecap manis, and tamarind water.
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5
Simmer the sauce gently for 10-12 minutes, stirring constantly, until the oil begins to separate and the sauce thickens to a luscious, coating consistency. Season with salt and set aside.
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6
Thread 3-4 pieces of marinated chicken onto each soaked bamboo skewer, packing them relatively tightly to keep the meat juicy.
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7
Preheat your grill or a cast-iron grill pan to medium-high heat. Lightly brush the grates with oil to prevent sticking.
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8
Grill the skewers for 3-4 minutes per side. You are looking for a beautiful charred exterior and an internal temperature of 165°F (74°C).
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9
While grilling, you can lightly brush the chicken with a mixture of oil and kecap manis for an extra glossy, caramelized finish.
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10
Once cooked, remove the skewers from the heat and let them rest for 2 minutes to allow the juices to redistribute.
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11
Arrange the skewers on a platter, drizzle generously with the warm peanut sauce, and top with a shower of crispy fried shallots.
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12
Serve immediately with cucumber chunks and lime wedges on the side to provide a cooling contrast to the rich flavors.
💡 Chef's Tips
Always use chicken thighs rather than breasts; the higher fat content ensures the meat stays juicy under the high heat of the grill. Soak your bamboo skewers for at least 30 minutes to prevent them from burning and snapping during the cooking process. For the most authentic sauce, look for 'Kecap Manis' in Asian grocery stores—its molasses-like consistency is vital for the correct flavor profile. If the peanut sauce becomes too thick while sitting, simply whisk in a tablespoon of warm water or coconut milk to loosen it up. Don't crowd the grill; cook in batches if necessary to ensure the meat sears and chars rather than steams.
🍽️ Serving Suggestions
Serve with Lontong (compressed rice cakes) which are traditional for soaking up the extra peanut sauce. Pair with a crisp, cold Lager or a refreshing glass of iced Thai tea to balance the spice. Add a side of Acar (Indonesian pickled vegetables) for a bright, acidic crunch. Provide extra sambal oelek on the side for those who prefer an extra kick of heat. Serve as an appetizer for a larger Southeast Asian feast or as a main course with jasmine rice.