Sate Ayam
Sate ayam is a classic Indonesian dish of turmeric- and lemongrass-scented chicken skewers grilled until lightly charred and juicy. Served with a sweet-savory peanut sauce, cucumber, and rice, it is bold, fragrant, and deeply satisfying.
Ingredients
Marinade for the chicken
- 300 gboneless skinless chicken thigh, cut into 2.5 cm pieces
- 30 gshallot, finely grated
- 2 cloves (10 g)garlic cloves, finely grated
- 1 stalk (15 g)lemongrass, tender inner part only, very finely minced
- 1 tsp (3 g)ground turmeric
- 1 tbsp (20 g)kecap manis
- 1 tbsp (15 ml)neutral oil
- 1/2 tsp (3 g)fine salt
Peanut sauce
- 80 groasted unsalted peanuts
- 1 clove (5 g)garlic clove, roughly chopped
- 20 gshallot, roughly chopped
- 1 tbsp (20 g)kecap manis
- 2 tsp (8 g)brown sugar
- 1 tbsp (15 ml)lime juice
- 120 mlhot water
- 1 tsp (5 ml)neutral oil
- 1/4 tsp (1.5 g)fine salt
For skewering and serving
- 6bamboo skewers
- 100 gcucumber, sliced
- 300 gsteamed rice
- 2 wedgeslime wedges
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •Chicken thigh is more forgiving than breast for beginner cooks and stays juicier over high heat.
- •If you prefer a smoother sauce, blend longer and pass it through a coarse sieve.
- •A stovetop grill pan works well, but a charcoal grill gives the most authentic smoky flavor.
- •Serve with sliced shallots and lontong if you want a more traditional presentation.
Background
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.
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