Sate ayam, or Indonesian chicken satay, is a beloved street food of marinated, skewered chicken grilled over charcoal and served with a rich, nutty peanut sauce. This version boosts the protein content by using chicken breast and a generous amount of peanut butter, making it a satisfying and flavorful meal that’s surprisingly easy to recreate at home. The sweet-savory marinade and creamy sauce come together for a dish that’s perfect for weeknight dinners or weekend gatherings.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) sweet soy sauce (kecap manis), plus extra for brushing
- 1 tablespoon (15 ml) fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (2 g) ground cumin
- 1/2 teaspoon (1 g) turmeric powder
- 1/2 teaspoon (2 g) salt
- 1/4 teaspoon (0.5 g) black pepper
- Wooden skewers, soaked in water for 30 minutes
- For the peanut sauce:
- 1/2 cup (130 g) creamy peanut butter
- 1/4 cup (60 ml) water
- 2 tablespoons (30 ml) sweet soy sauce (kecap manis)
- 1 tablespoon (15 ml) lime juice
- 1 teaspoon (5 g) brown sugar
- 1/2 teaspoon (1 g) chili flakes (optional, for heat)
- 1 clove garlic, minced
Instructions
- In a medium bowl, combine soy sauce, sweet soy sauce, lime juice, minced garlic, coriander, cumin, turmeric, salt, and black pepper. Add the chicken cubes and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours for more flavor.
- While the chicken marinates, make the peanut sauce. In a small saucepan over low heat, combine peanut butter, water, sweet soy sauce, lime juice, brown sugar, chili flakes (if using), and minced garlic. Whisk until smooth and heated through, about 3-4 minutes. If the sauce is too thick, add a little more water, 1 tablespoon at a time, until it reaches a pourable consistency. Set aside.
- Preheat your grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Thread the marinated chicken cubes onto the skewers, dividing them evenly among 8-12 skewers. Press the chicken together slightly so it is snug but not overly tight.
- Grill the skewers for 4-5 minutes per side, or until the chicken is cooked through and has nice char marks. The safe minimum internal temperature for chicken, as per USDA FSIS, is 165°F (74°C), so check with a food thermometer in the thickest piece.
- During the last minute of grilling, brush the skewers with a little extra sweet soy sauce for a glossy finish.
- Serve the sate ayam hot, with the peanut sauce on the side for dipping, and optionally with rice or lontong (compressed rice cakes).
Tips
- Don’t skip the soak: Soaking wooden skewers in water for at least 30 minutes prevents them from burning on the grill. If you use metal skewers, no soaking is needed.
- Marinate longer for more flavor: While 1 hour is enough, marinating for 3-4 hours will make the chicken more flavorful and tender. Avoid marinating overnight, as the acid in the lime juice can make the chicken mushy.
- Adjust the sauce: The peanut sauce can be made spicier with more chili flakes or a dash of sambal oelek. For a thinner sauce, add more water; for a thicker one, cook it a bit longer. Taste and adjust the sweetness with extra brown sugar if desired.
- Use chicken thighs for more moisture: If you prefer juicier skewers, substitute chicken thighs for breasts. They have more fat, so they are more forgiving on the grill and stay moist.
Serving Suggestions
Serve sate ayam with steamed jasmine rice or lontong (compressed rice cakes) to soak up the peanut sauce. Add a side of fresh cucumber and shallot slices with a squeeze of lime for a refreshing contrast. For a complete Indonesian meal, pair it with a simple vegetable dish like stir-fried bok choy or gado-gado salad.
Variations
- Beef Sate (Sate Sapi): Substitute beef sirloin or tenderloin for the chicken. Grill to your desired doneness, but for whole cuts of beef, the safe minimum temperature is 145°F (63°C) with a 3-minute rest.
- Spicy Peanut Sauce: Add 1-2 tablespoons of sambal oelek or a chopped fresh red chili to the peanut sauce for an extra kick.
- Grilled Tofu Sate: For a vegetarian version, use firm tofu or tempeh. Press the tofu well to remove excess water, then marinate and grill as directed. Tofu does not need to reach a specific internal temperature, but it should be heated through.
- Oven-Baked Sate: If you don’t have a grill, you can bake the skewers in a preheated oven at 400°F (200°C) for 10-12 minutes, then broil for 2-3 minutes to get char marks.
Storage and Reheating
Store leftover sate ayam in an airtight container in the refrigerator for up to 3 days. Keep the peanut sauce in a separate container. To reheat, place the skewers on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. You can also microwave them, but they will be less crispy. Reheat the peanut sauce in a small saucepan over low heat, adding a splash of water to loosen it if needed. The safe reheating temperature for leftovers is 165°F (74°C).
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, chicken thighs are a great substitute. They are more forgiving and tend to stay juicier on the grill. Just make sure they reach the same safe internal temperature of 165°F (74°C).
What can I use instead of sweet soy sauce (kecap manis)? If you don’t have kecap manis, you can mix 2 tablespoons of regular soy sauce with 1 tablespoon of brown sugar or molasses. This will approximate the sweet, thick texture.
Can I make the peanut sauce ahead of time? Absolutely! The peanut sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat it gently on the stove or in the microwave, adding a little water to thin it out if necessary.
How do I prevent the chicken from sticking to the grill? Make sure the grill grates are clean and well-oiled before adding the skewers. You can also brush the chicken with a little oil before grilling. Using a grill pan with a non-stick surface also helps.
Is it necessary to soak the skewers? Yes, if you are using wooden skewers. Soaking them in water for at least 30 minutes prevents them from catching fire on the grill. If you forget, you can use metal skewers instead.
Can I freeze sate ayam? Yes, you can freeze the grilled skewers (without the sauce) for up to 2 months. Wrap them tightly in plastic wrap and foil, then place in a freezer bag. Thaw overnight in the refrigerator before reheating.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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