📝 About This Recipe
Transport your senses to the bustling night markets of Java with this authentic Sate Ayam. This dish features succulent morsels of chicken marinated in a fragrant blend of lemongrass, turmeric, and coriander, grilled to smoky perfection over an open flame. The crowning glory is the rich, complex peanut sauce—a masterclass in balancing sweet, salty, and spicy notes using freshly roasted peanuts and aromatic spices.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch strips)
- 2 stalks Lemongrass (white parts only, finely minced)
- 3 pieces Shallots (finely minced)
- 3 cloves Garlic (grated)
- 1 tablespoon Ground Coriander
- 1 teaspoon Ground Turmeric
- 2 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- 2 tablespoons Vegetable Oil
The Signature Peanut Sauce
- 1.5 cups Raw Peanuts (skin-on or blanched)
- 2-3 pieces Red Chili Peppers (Fresno or Thai bird's eye for heat)
- 1 cup Coconut Milk (full fat)
- 2 tablespoons Palm Sugar (or dark brown sugar)
- 1 teaspoon Tamarind Paste (concentrate)
- 1/2 teaspoon Sea Salt (to taste)
For Garnish & Serving
- 1/4 cup Fried Shallots (store-bought or homemade)
- 1 piece Cucumber (sliced into chunks)
- 20 pieces Bamboo Skewers (soaked in water for 30 minutes)
👨🍳 Instructions
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1
Soak the 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 bowl, whisk together the minced lemongrass, shallots, garlic, coriander, turmeric, kecap manis, and oil to create the marinade.
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3
Add the chicken strips to the marinade, tossing well to coat every piece. Cover and refrigerate for at least 1 hour, though overnight is best for deep flavor.
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4
Prepare the peanut sauce: Toast the raw peanuts in a dry skillet over medium heat for 5-7 minutes until golden and fragrant. Let them cool slightly.
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5
Pulse the toasted peanuts in a food processor until they reach a coarse, sandy texture. Do not over-process into a smooth butter; texture is key.
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6
In a small saucepan, combine the crushed peanuts, coconut milk, palm sugar, tamarind, and minced chilies. Simmer over low heat, stirring constantly.
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7
Continue simmering the sauce for 5-10 minutes until the oil begins to separate slightly and the sauce thickens to a luscious consistency. Season with salt and set aside.
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8
Thread 3-4 pieces of marinated chicken onto each soaked skewer, bunching them slightly so they stay juicy.
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9
Preheat your grill or cast-iron grill pan to medium-high heat. Lightly oil the grates.
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10
Grill the satay for 3-4 minutes per side. Look for beautiful charred edges and ensure the chicken is cooked through but still springy to the touch.
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11
During the last minute of grilling, lightly brush the chicken with a tiny bit of extra kecap manis for a glossy, caramelized finish.
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12
Transfer the skewers to a serving platter. Drizzle generously with the warm peanut sauce or serve it on the side.
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13
Garnish with a shower of crispy fried shallots and serve immediately with fresh cucumber and lime wedges.
💡 Chef's Tips
Always use chicken thighs rather than breasts; the higher fat content ensures the meat stays succulent under high heat. Don't skip soaking the skewers, or they will snap and burn before the chicken is done. For the most authentic flavor, use a mortar and pestle to grind your marinade aromatics into a smooth paste. If the peanut sauce becomes too thick, thin it out with a tablespoon of hot water or extra coconut milk until it coats a spoon. If you can't find Kecap Manis, mix equal parts soy sauce and brown sugar and simmer until syrupy.
🍽️ Serving Suggestions
Serve with 'Lontong' (compressed rice cakes) to soak up the extra peanut sauce. Pair with a crisp, cold Lager or a refreshing glass of iced Thai tea. Include a side of 'Acar' (Indonesian pickled cucumbers and carrots) to cut through the richness of the peanuts. Add a side of spicy Sambal Oelek for those who want an extra kick of heat. Serve as an appetizer for a multi-course Southeast Asian feast.