Sate Ayam

Nutrition · per serving

Steps

1. 1

   If using bamboo skewers, soak them in water. Preheat a grill pan, cast-iron pan, or broiler to high heat. This prevents the skewers from scorching too quickly and helps the chicken char fast before it dries out.

   6 bamboo skewers
2. 2

   Make the marinade by mixing the grated shallot, grated garlic, minced lemongrass, ground turmeric, kecap manis, oil, and salt in a bowl. Add the chicken and mix well until every piece is evenly coated. Let it stand for 10 minutes while you prepare the sauce; this short rest is enough for small pieces of chicken.

   30 g shallot, finely grated2 cloves (10 g) garlic cloves, finely grated1 stalk (15 g) lemongrass, tender inner part only, very finely minced1 tsp (3 g) ground turmeric1 tbsp (20 g) kecap manis1 tbsp (15 ml) neutral oil1/2 tsp (3 g) fine salt300 g boneless skinless chicken thigh, cut into 2.5 cm pieces
3. 3

   For the peanut sauce, blend or pound the peanuts, chopped garlic, chopped shallot, kecap manis, brown sugar, lime juice, hot water, oil, and salt until mostly smooth but still a little textured. Pour into a small pan and simmer for 2 to 3 minutes, stirring, until lightly thickened. If it becomes too thick, loosen with a splash of hot water; it should be spoonable, not pasty.

   80 g roasted unsalted peanuts1 clove (5 g) garlic clove, roughly chopped20 g shallot, roughly chopped1 tbsp (20 g) kecap manis2 tsp (8 g) brown sugar1 tbsp (15 ml) lime juice120 ml hot water1 tsp (5 ml) neutral oil1/4 tsp (1.5 g) fine salt
4. 4

   Thread the marinated chicken onto the soaked skewers, packing the pieces fairly snugly but not so tightly that the heat cannot circulate. This helps the satay stay juicy while still browning on the edges.

   300 g boneless skinless chicken thigh, cut into 2.5 cm pieces6 bamboo skewers
5. 5

   Grill or sear the skewers over high heat for 8 to 10 minutes total, turning every 2 minutes, until the chicken is cooked through, lightly charred in spots, and reaches 74°C at the thickest point. In the last minute, brush or spoon on a little peanut sauce if you like a glaze, but do not add it too early or it may burn because of the sugar.

   300 g boneless skinless chicken thigh, cut into 2.5 cm pieces
6. 6

   Serve the sate ayam hot with the warm peanut sauce, sliced cucumber, steamed rice, and lime wedges. Spoon extra sauce on the side so the skewers keep their charred surface.

   100 g cucumber, sliced300 g steamed rice2 wedges lime wedges

Origin & History

Sate ayam is one of Indonesia's most famous street foods, with roots linked to Java and the broader tradition of skewered grilled meats sold by traveling vendors. Over time, regional versions developed across the archipelago, often distinguished by their marinades and sauces, especially the beloved peanut-based accompaniments.