📝 About This Recipe
Transport your senses to the bustling night markets of Java with this iconic Sate Ayam. Tender morsels of chicken are bathed in a fragrant coriander and candlenut marinade before being charred to smoky perfection over an open flame. Served with a rich, complex peanut sauce that balances sweet, salty, and savory notes, this dish is a masterclass in Indonesian street food excellence.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1/2-inch cubes)
- 3 tablespoons Kecap Manis (Sweet Soy Sauce) (plus extra for basting)
- 2 tablespoons Vegetable Oil
- 1 teaspoon Coriander Powder
- 20 pieces Bamboo Skewers (soaked in water for 30 minutes)
The Peanut Sauce (Sambal Kacang)
- 1.5 cups Raw Peanuts (skinless, toasted or fried until golden)
- 3 cloves Garlic (sautéed)
- 4 pieces Shallots (sautéed)
- 3 pieces Candlenuts (or Macadamia) (toasted)
- 2 pieces Red Chili (seeded for less heat)
- 2 tablespoons Palm Sugar (finely chopped)
- 1/2 teaspoon Salt (to taste)
- 1.5 cups Water (adjust for desired consistency)
Garnish & Serving
- 1/4 cup Bawang Goreng (Fried Shallots) (for crunch)
- 1 piece Lime (cut into wedges)
- 3-4 pieces Bird's Eye Chilies (thinly sliced for extra heat)
👨🍳 Instructions
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1
Soak your bamboo skewers in cold water for at least 30 minutes to prevent them from burning on the grill.
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2
In a large mixing bowl, combine the cubed chicken thighs with 3 tablespoons of Kecap Manis, vegetable oil, and coriander powder. Massage the marinade into the meat and let it rest for at least 30 minutes in the refrigerator.
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3
Prepare the peanut sauce base: Fry the peanuts in a small amount of oil until golden brown, then drain. Sauté the garlic, shallots, and chilies until softened and fragrant.
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4
In a food processor or blender, combine the fried peanuts, sautéed aromatics, candlenuts, and palm sugar. Pulse until a coarse paste forms.
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5
Transfer the peanut paste to a small saucepan over medium heat. Gradually stir in the water and salt.
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6
Simmer the sauce gently, stirring constantly, until the oil begins to separate and the sauce thickens to a velvety consistency. Remove from heat and set aside.
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7
Thread 3 to 4 pieces of marinated chicken onto each soaked skewer, ensuring the meat is packed relatively tightly.
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8
Prepare a basting liquid by mixing 2 tablespoons of the peanut sauce with 2 tablespoons of Kecap Manis and a splash of oil.
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9
Preheat your grill or a cast-iron grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
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10
Place the skewers on the grill. Cook for 3-4 minutes per side, basting generously with the prepared liquid during the last few minutes of cooking.
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11
Look for a beautiful dark char (caramelization) on the edges of the chicken; this provides the signature smoky flavor.
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12
Once the chicken is cooked through and opaque, remove from the grill and transfer to a serving platter.
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13
Drizzle a generous amount of the warm peanut sauce over the skewers, or serve it in a bowl on the side.
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14
Top with a heavy sprinkle of fried shallots and serve immediately with lime wedges and sliced chilies.
💡 Chef's Tips
Always use chicken thighs rather than breasts; the higher fat content ensures the meat stays juicy under high heat. If you cannot find candlenuts, macadamia nuts are an excellent substitute to provide that essential creamy texture. For the most authentic flavor, grill these over natural lump charcoal to get that deep, smoky street-food aroma. Don't rush the peanut sauce; simmering it until the oil separates (pecah minyak) is the secret to a professional, rich finish. If the sauce becomes too thick as it cools, simply whisk in a tablespoon of warm water to loosen it up.
🍽️ Serving Suggestions
Serve with Lontong (compressed rice cakes) to soak up every drop of the delicious peanut sauce. Pair with a side of Acar Timun (Indonesian pickled cucumbers and carrots) to provide a refreshing acidic crunch. A tall glass of iced Teh Botol or jasmine tea is the traditional beverage of choice. For a complete meal, serve alongside a bowl of steaming Nasi Goreng (Indonesian fried rice). Add a side of spicy Sambal Ulek for those who want to kick the heat level up even further.