Sate Ayam is a beloved Indonesian street food featuring tender, marinated chicken skewers grilled to perfection and served with a rich, creamy peanut sauce. This dish is a harmonious blend of savory, sweet, and slightly spicy flavors, often accompanied by rice cakes (lontong) or steamed rice. The marinade infuses the chicken with aromatic spices, while the peanut sauce adds a nutty depth that makes this dish irresistible. Below is a detailed, step-by-step recipe to create authentic Sate Ayam at home.
Ingredients (Serves 4-6)
For the Chicken Satay:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 20-25 bamboo skewers, soaked in water for at least 30 minutes
- 2 tbsp vegetable oil (for grilling)
Marinade:
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce (preferably kecap manis, Indonesian sweet soy sauce)
- 1 tbsp lime juice
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp brown sugar
- 1/2 tsp salt
- 1/4 tsp white pepper
- 2 tbsp vegetable oil
Peanut Sauce:
- 1 cup roasted peanuts (or 3/4 cup creamy peanut butter)
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 tsp ground coriander
- 1 tsp chili paste (sambal oelek) or 1-2 fresh red chilies, finely chopped (adjust to taste)
- 1 tbsp tamarind paste (or 1 tbsp lime juice as a substitute)
- 2 tbsp kecap manis
- 1 tbsp brown sugar
- 1 cup coconut milk
- 1/2 cup water (adjust for desired consistency)
- 1 tbsp vegetable oil
- Salt to taste
Garnishes and Accompaniments:
- Sliced cucumbers
- Sliced red onions or shallots
- Lontong (compressed rice cakes) or steamed rice
- Fried shallots (optional, for garnish)
- Lime wedges
Step-by-Step Recipe
Step 1: Prepare the Chicken
- Trim and Cube the Chicken: Cut the chicken thighs or breasts into 1-inch cubes for even cooking. Thighs are preferred for their juiciness, but breasts work well too.
- Soak the Skewers: Place bamboo skewers in a tray of water to soak for at least 30 minutes. This prevents them from burning during grilling.
Step 2: Make the Marinade
- Combine Marinade Ingredients: In a large bowl, mix minced garlic, chopped shallots, grated ginger, soy sauce, lime juice, ground turmeric, ground coriander, ground cumin, brown sugar, salt, white pepper, and vegetable oil. Stir until well combined.
- Marinate the Chicken: Add the chicken cubes to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
Step 3: Prepare the Peanut Sauce
- Process the Peanuts (if using whole peanuts): Blend roasted peanuts in a food processor until finely ground or slightly chunky, depending on your texture preference. If using peanut butter, skip this step.
- Sauté Aromatics: Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add minced garlic and chopped shallots, sautéing until fragrant and golden (about 2-3 minutes).
- Add Spices and Chili: Stir in ground coriander and chili paste (or fresh chilies), cooking for another minute to release the aromas.
- Combine Sauce Ingredients: Add ground peanuts (or peanut butter), tamarind paste, kecap manis, brown sugar, coconut milk, and water to the pan. Stir well to combine.
- Simmer the Sauce: Bring the mixture to a gentle simmer, stirring occasionally. Cook for 5-7 minutes until the sauce thickens slightly. Adjust consistency with additional water if too thick, and season with salt to taste.
- Set Aside: Remove from heat and let the sauce cool slightly. It can be reheated before serving.
Step 4: Skewer the Chicken
- Thread the Chicken: Remove the marinated chicken from the refrigerator. Thread 4-5 pieces of chicken onto each soaked skewer, ensuring the pieces are snug but not overcrowded.
- Reserve Marinade: If any marinade remains, set it aside for basting during grilling.
Step 5: Grill the Satay
- Preheat the Grill: Prepare a charcoal grill, gas grill, or stovetop grill pan. Heat to medium-high (about 350-400°F or 175-200°C). Brush the grill grates with vegetable oil to prevent sticking.
- Grill the Skewers: Place the skewers on the grill. Cook for 3-4 minutes per side, turning occasionally, until the chicken is fully cooked (internal temperature of 165°F or 74°C) and has nice grill marks. Baste with reserved marinade or a little vegetable oil during grilling for extra flavor and moisture.
- Check Doneness: Ensure the chicken is cooked through but still juicy. Avoid overcooking to maintain tenderness.
Step 6: Serve the Sate Ayam
- Arrange the Dish: Place the grilled chicken skewers on a serving platter. Serve with a bowl of warm peanut sauce for dipping or drizzling.
- Add Accompaniments: Arrange sliced cucumbers, red onions, and lontong or steamed rice on the side. Sprinkle fried shallots over the skewers or sauce for added crunch, if desired.
- Garnish and Serve: Provide lime wedges for squeezing over the satay, enhancing the flavors with a fresh, tangy kick.
Tips for Success
- Authentic Flavor: Kecap manis is key to the authentic sweet-savory profile. If unavailable, substitute with regular soy sauce mixed with a little molasses or brown sugar.
- Peanut Sauce Texture: Adjust the sauce thickness by adding more water for a thinner consistency or simmering longer for a thicker sauce.
- Grilling Alternatives: If a grill is unavailable, use an oven broiler or bake at 400°F (200°C) for 10-12 minutes, turning halfway, until cooked through.
- Make Ahead: The peanut sauce and marinated chicken can be prepared a day in advance and stored in the refrigerator.
Serving Suggestion
Serve Sate Ayam as a main dish with lontong or steamed rice for a complete meal, or as an appetizer at gatherings. Pair with a refreshing drink like iced tea or a tropical fruit juice to balance the rich flavors.
Enjoy your homemade Sate Ayam, a taste of Indonesia’s vibrant culinary heritage!
