📝 About This Recipe
Transport your senses to the bustling night markets of Java with this iconic Indonesian Satay Ayam. Succulent chicken thighs are bathed in a fragrant lemongrass and turmeric marinade before being charred over an open flame for that unmistakable smoky finish. Served with a rich, complex peanut sauce that perfectly balances sweet, salty, and spicy notes, this dish is the ultimate celebration of Southeast Asian street food culture.
🥗 Ingredients
Chicken and Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch cubes)
- 3 pieces Shallots (roughly chopped)
- 4 cloves Garlic (peeled)
- 2 stalks Lemongrass (white parts only, finely sliced)
- 1 inch Fresh Ginger (peeled and sliced)
- 1 tablespoon Ground Coriander
- 1 teaspoon Turmeric Powder
- 3 tablespoons Kecap Manis (Sweet Soy Sauce) (plus extra for basting)
- 2 tablespoons Vegetable Oil
The Signature Peanut Sauce
- 1.5 cups Roasted Peanuts (unsalted)
- 2 pieces Red Chili (fresno or bird's eye for more heat)
- 2 tablespoons Palm Sugar (or brown sugar)
- 1 teaspoon Tamarind Paste (dissolved in 2 tbsp water)
- 1/2 cup Coconut Milk (full fat)
- 1/2 teaspoon Salt (to taste)
For Serving
- 20 pieces Bamboo Skewers (soaked in water for 30 minutes)
- 2 tablespoons Fried Shallots (for garnish)
- 1/2 piece Cucumber (sliced into chunks)
- 2 pieces Limes (cut into wedges)
👨🍳 Instructions
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1
Begin by soaking 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 food processor or blender, combine the shallots, garlic, lemongrass, ginger, coriander, turmeric, kecap manis, and oil. Blitz into a smooth, vibrant yellow paste.
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3
Place the cubed chicken thighs in a large bowl and pour the marinade over them. Massage the marinade into the meat, cover, and refrigerate for at least 2 hours (ideally overnight) for maximum flavor penetration.
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4
To make the sauce, pulse the roasted peanuts in a food processor until they are finely ground but still retain a bit of texture—avoid turning it into smooth butter.
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5
In a small saucepan over medium heat, sauté the blended red chilies with a teaspoon of oil until fragrant, about 2 minutes.
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6
Add the ground peanuts, coconut milk, palm sugar, tamarind water, and salt to the saucepan. Stir continuously.
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7
Simmer the sauce on low heat for 5-8 minutes until it thickens and the oil starts to separate slightly from the paste. If it's too thick, add a splash of water. Set aside.
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8
Thread 3-4 pieces of marinated chicken onto each soaked skewer. Do not crowd the meat too tightly; you want the heat to circulate.
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9
Preheat your grill or griddle pan to medium-high heat. Lightly oil the grates to prevent sticking.
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10
Grill the skewers for 3-4 minutes per side. While cooking, brush the chicken with a mixture of kecap manis and a little oil for a beautiful glazed finish.
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11
Look for charred edges and an internal temperature of 165°F (74°C). The sugar in the marinade will caramelize quickly, so watch for that perfect deep mahogany color.
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12
Transfer the cooked skewers to a platter and let them rest for 2 minutes.
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13
Serve the warm satay with a generous side of peanut sauce, sprinkled with fried shallots, and accompanied by cucumber chunks and lime wedges.
💡 Chef's Tips
Always use chicken thighs instead of breasts; the higher fat content keeps the meat juicy under high grill heat. If you don't have a grill, use a cast-iron grill pan to achieve those essential char marks. Don't skip soaking the skewers, or they will snap and burn before the chicken is cooked through. Adjust the spiciness of the peanut sauce by removing the seeds from the chilies for a milder flavor. For an authentic touch, use a fan to blow the smoke across the meat while grilling—this mimics the technique used by street vendors.
🍽️ Serving Suggestions
Serve with 'Lontong' (compressed rice cakes) to soak up the extra peanut sauce. Pair with a crisp Indonesian 'Acar' (pickled cucumber and carrot) to cut through the richness. A cold, light lager or a tall glass of iced jasmine tea balances the spices perfectly. Serve as an appetizer for a dinner party or as a main course with steamed jasmine rice. Add a side of Sambal Oelek for those who crave an extra kick of heat.