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Grilled Chicken Satay 1 – Chicken Satay Indonesian
Erwina

Indonesian Chicken Satay (Sate Ayam)

Marinated chicken skewers grilled to smoky perfection and served with a rich, authentic Indonesian peanut sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 5 people
Course: Main Course
Cuisine: Indonesian
Ingredients Equipment Method Notes

Ingredients
  

For the Peanut Sauce:
  • 120 g fried peanuts redskin Spanish peanuts recommended
  • 1 tbsp fried garlic
  • 1/2 cup fried onion
  • 2 tbsp sweet soy sauce
  • 1 lime
  • 1 tsp salt
  • 1 tsp white sugar palm sugar works best
  • 1/4 tsp white pepper optional
  • 300 ml water
  • 3 fresh chilies optional, for extra heat
For the Chicken Marinade:
  • 600 g chicken fillet
  • 3 cloves garlic minced
  • 1 tsp cumin powder
  • 1 tsp coriander powder optional
  • 1 tsp salt or soy sauce
  • 1 inch ginger root or 1/2 tsp ginger paste optional
  • 1 lime or 1-2 tbsp lime juice
  • 5 tbsp sweet soy sauce kecap manis
  • 1/2 cup frying oil
  • 1 tbsp peanut sauce paste for extra flavor
For Serving:
  • Sliced shallots
  • Boiled red Thai chilies
  • Ketupat or jasmine rice
  • Kaffir lime leaves

Equipment

  • Bamboo or metal skewers
  • Grill or pan
  • Blender

Method
 

Prepare the Chicken and Skewers
  1. If using bamboo skewers and cooking on a grill or over charcoal, soak them in water for at least an hour to prevent burning. If using metal skewers, skip this step.
  2. Slice the chicken into long strips, then cut into small squares. Make sure the pieces aren't too large, as this could lead to uneven cooking.
  3. In a bowl, combine minced garlic, cumin powder, coriander powder (if using), salt, ginger, lime juice, and sweet soy sauce. Add a bit of oil and mix well. Marinate the chicken in this mixture for at least 30 minutes, or refrigerate overnight for more intense flavor. Once marinated, stir in the peanut sauce paste for an extra layer of flavor.
  4. Thread the marinated chicken onto the bamboo or metal skewers, using 4 to 5 pieces per skewer to ensure even cooking — avoid packing too many pieces onto one skewer.
Make the Peanut Sauce
  1. Blend the fried peanuts, fried garlic, fried onion, salt, sugar, and water until smooth. Set the paste aside (reserve about a tablespoon to stir into the chicken marinade).
  2. While the chicken is grilling, finish the sauce by mixing the lime juice and sweet soy sauce into the peanut paste. Add a bit more water if the sauce is too thick.
Grill and Serve
  1. Heat your grill or pan to high heat. If using a pan, add a little butter or margarine for extra flavor. Grill the chicken skewers for about 3 minutes on each side, or until browned and cooked through. If you like your chicken a bit darker and sweeter, brush on some additional sweet soy sauce, oil, and lime while grilling.
  2. Once the chicken satay is done, pour the peanut sauce over the skewers and serve!

Notes

For a darker, sweeter finish, brush the satay with extra sweet soy sauce, oil, and lime juice while grilling. Soak bamboo skewers for at least an hour before threading to prevent burning, and avoid overcrowding each skewer so the chicken cooks evenly. Leftover satay and peanut sauce keep well in the fridge for up to 3 days — reheat gently and add a splash of water to loosen the sauce if needed.