Satay (Sate Ayam)
Indonesia's beloved street food: chicken marinated in turmeric and spices, skewered and grilled, served with a rich peanut sauce. Once marinated, grilling takes just 10 minutes.
Ingredients
- Chicken thigh (or breast) · 2cm cubes500 g
- Wooden skewers · soaked 30 min12
- Marinade
- Soy sauce (or kecap manis)2 tbsp
- Turmeric1 tsp
- Ground coriander1 tsp
- Garlic · minced2 cloves
- Cooking oil1 tbsp
- Sugar1 tsp
- Peanut sauce
- Peanut butter (or ground peanuts)4 tbsp
- Coconut milk (or water)100 ml
- Soy sauce1 tbsp
- Lime juice1 tbsp
- Sugar1 tbsp
- Chili (sambal or flakes) · optional1 tsp
Steps
- ⏲ 30 min
Cube the chicken and toss with the marinade; rest at least 30 minutes (overnight if you can).
- ⏲ 5 min
Soak the wooden skewers 30 minutes so they don't burn, then thread on the chicken.
- ⏲ 5 min
Peanut sauce: warm the peanut butter, coconut milk, soy, lime, sugar, and chili in a small pan over low heat until smooth (thin with water if needed).
- ⏲ 2 min
Heat a grill pan or skillet over high heat (lightly oiled).
- ⏲ 9 min
Grill the skewers, turning, 2–3 minutes per side until charred and cooked through (8–10 minutes total), brushing with leftover marinade.
- ⏲ 1 min
Plate with the peanut sauce and serve with lime, red onion, and cucumber — great with rice or lontong (rice cakes).
Tips & Variations
Variations
- Sate kambing: Use lamb instead of chicken.
- Beef/pork/shrimp: Use your favorite protein.
- Kecap manis: Indonesian sweet soy for a richer, sweeter glaze.
- Oven/air-fryer: No grill needed — roast at 200°C.
Tips
- Marinate at least 30 minutes, ideally overnight for deep flavor.
- Soak wooden skewers so they don't burn.
- Char over high heat for smoky flavor but don't overcook.
- Adjust the peanut sauce with water or coconut milk if too thick.
- Brush with marinade while grilling for gloss and flavor.
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