📝 About This Recipe
Transport your senses to the bustling night markets of Java with these succulent, charred chicken skewers. The star of the show is Kecap Manis—a thick, syrupy Indonesian soy sauce infused with palm sugar and aromatics—which creates a deeply caramelized, savory-sweet lacquer over the flame. This recipe balances that rich sweetness with a vibrant lemongrass marinade and a velvety peanut sauce for the ultimate street-food experience at home.
🥗 Ingredients
The Protein
- 1.5 pounds Chicken Thighs (boneless, skinless, cut into 1-inch cubes)
- 20 pieces Bamboo Skewers (soaked in water for 30 minutes)
The Aromatics Marinade
- 4 tablespoons Kecap Manis (high-quality Indonesian sweet soy sauce)
- 2 tablespoons Vegetable Oil (neutral oil like canola or grapeseed)
- 2 stalks Lemongrass (white parts only, finely minced)
- 3 pieces Shallots (finely minced)
- 4 cloves Garlic (grated or pressed)
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Turmeric Powder (for color and earthiness)
- 1 tablespoon Lime Juice (freshly squeezed)
The Basting Glaze
- 3 tablespoons Kecap Manis (extra for finishing)
- 1 tablespoon Melted Butter (adds a rich sheen to the glaze)
For Garnish & Serving
- 2 tablespoons Fried Shallots (Bawang Goreng)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Red Chili (thinly sliced)
- 1/2 piece Cucumber (cut into chunks for cooling)
👨🍳 Instructions
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1
Begin by soaking your bamboo skewers in cold water for at least 30 minutes; this prevents them from burning to a crisp on the grill.
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2
In a large mixing bowl, whisk together the Kecap Manis, vegetable oil, minced lemongrass, shallots, garlic, coriander, turmeric, and lime juice until well combined.
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3
Add the cubed chicken thighs to the marinade. Toss thoroughly to ensure every piece of meat is coated in the thick, dark sauce.
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4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though 2 hours is ideal for the flavors to penetrate the meat fibers.
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5
Thread 3 to 4 pieces of marinated chicken onto each soaked skewer, pushing them close together to keep the meat juicy during cooking.
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6
Prepare your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
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7
In a small bowl, mix the basting glaze ingredients: 3 tablespoons of Kecap Manis and 1 tablespoon of melted butter.
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8
Place the skewers on the hot grill. You should hear an immediate sizzle. Cook for 3-4 minutes on the first side.
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9
Flip the skewers and generously brush the grilled side with the Kecap Manis glaze using a pastry brush.
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10
Continue cooking for another 3-4 minutes, flipping and basting frequently. The sugar in the Kecap Manis will caramelize quickly, so watch for a beautiful dark char without letting it burn.
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11
Check the internal temperature of the chicken; it should reach 165°F (74°C) and feel firm to the touch.
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12
Remove the skewers from the grill and let them rest on a warm platter for 3 minutes to allow the juices to redistribute.
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13
Garnish with a heavy sprinkle of fried shallots, fresh cilantro, and sliced chilies for a pop of heat and crunch.
💡 Chef's Tips
Always use chicken thighs instead of breast for satay; the higher fat content keeps the meat tender under high heat. If you cannot find Kecap Manis, you can simmer equal parts regular soy sauce and brown sugar until thickened to a syrup. Don't skip the lemongrass—it provides the signature citrusy backbone that cuts through the sweetness. Ensure your grill is very hot before starting; the goal is a quick sear to lock in juices while caramelizing the exterior. For an authentic touch, fan the skewers with a piece of cardboard while grilling to mimic the traditional street vendors' technique.
🍽️ Serving Suggestions
Serve with a side of warm, chunky peanut sauce for dipping. Accompany with 'Lontong' (compressed rice cakes) to soak up the extra glaze. Pair with a crisp, cold Indonesian lager or a refreshing lime soda. Serve alongside a fresh Acar (Indonesian pickled cucumber and carrot) to provide a bright, acidic contrast. A bowl of steaming jasmine rice is the perfect simple base for a full meal.