Sate Ayam is Indonesia’s beloved chicken satay: tender, marinated chicken skewers grilled over charcoal and served with a rich, nutty peanut sauce. This recipe captures the classic street-food version from Java, balancing sweet soy, aromatic spices, and a hint of lime. It works because the marinade does double duty—tenderizing the chicken and building layers of flavor—while the peanut sauce comes together in minutes.
Ingredients
- 1.5 lb (700 g) boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tablespoons (30 ml) kecap manis (sweet soy sauce)
- 2 tablespoons (30 ml) fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons (30 ml) vegetable oil, plus more for grilling
- 12-16 bamboo skewers, soaked in water for 30 minutes
For the peanut sauce:
- 1 cup (240 ml) water
- 1/2 cup (130 g) creamy peanut butter
- 2 tablespoons (30 ml) kecap manis
- 1 tablespoon (15 ml) sambal oelek or chili paste (adjust to taste)
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1 tablespoon (15 ml) lime juice
For serving:
- 1 cup (150 g) cooked jasmine rice
- 1/4 cup (60 ml) kecap manis, for drizzling
- 2 shallots, thinly sliced
- 1 cucumber, sliced
- Lime wedges
Instructions
- In a large bowl, combine kecap manis, lime juice, garlic, coriander, cumin, turmeric, salt, white pepper, and vegetable oil. Add the chicken cubes and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours.
- Meanwhile, make the peanut sauce: In a small saucepan, combine water, peanut butter, kecap manis, sambal oelek, brown sugar, and salt. Whisk over medium heat until smooth and slightly thickened, about 5 minutes. Remove from heat and stir in lime juice. Set aside.
- Preheat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates.
- Thread the marinated chicken onto the soaked skewers, about 4-5 pieces per skewer, leaving a small space between pieces.
- Grill the skewers for 4-5 minutes per side, turning occasionally, until the chicken is cooked through. The safe minimum internal temperature for chicken is 165°F (74°C) as measured with a food thermometer.
- Remove from grill and let rest for 2 minutes.
- Serve the sate ayam hot with rice, peanut sauce on the side or drizzled over, and garnished with shallots, cucumber, lime wedges, and extra kecap manis.
Tips
- If you can’t find kecap manis, substitute 2 parts soy sauce to 1 part brown sugar or molasses. The flavor will be slightly less sweet but still delicious.
- Soak bamboo skewers for at least 30 minutes to prevent burning. If using metal skewers, no soaking needed.
- Don’t overcook the chicken—it will dry out. Use a thermometer to check for 165°F (74°C) and remove from heat immediately.
- For a smoky flavor, add a handful of soaked wood chips to the coals or use a smoker box on a gas grill.
Serving Suggestions
Serve sate ayam with steamed jasmine rice, a side of acar (pickled vegetables), and extra peanut sauce. It also pairs well with lontong (compressed rice cakes) or as part of a rijsttafel spread. Garnish with fried shallots and fresh cilantro.
Variations
- Chicken breast: Use boneless, skinless breast, but reduce grilling time to 3-4 minutes per side to avoid dryness.
- Spicy version: Add 1-2 finely chopped bird’s eye chilies to the marinade or increase sambal in the sauce.
- Peanut-free: Substitute almond butter or sunflower seed butter for peanut butter, though the flavor will differ.
- Grilled in oven: Broil skewers on a baking sheet for 5-6 minutes per side, watching closely.
Storage and Reheating
Store leftover sate ayam and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, place skewers on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or microwave for 1-2 minutes. Reheat the sauce in a small saucepan over low heat, adding a splash of water if too thick. Do not leave at room temperature for more than 2 hours.
Frequently Asked Questions
What is the origin of sate ayam? Sate (satay) is believed to have originated in Java, Indonesia, influenced by Indian and Middle Eastern kebabs. Sate ayam is the chicken version, popular throughout Southeast Asia.
Can I use chicken breast instead of thighs? Yes, but thighs are juicier and more forgiving. If using breast, marinate for no more than 2 hours and grill quickly to avoid dryness.
How do I know when the chicken is done? Use a food thermometer inserted into the thickest piece; it should read 165°F (74°C). The juices should run clear.
Can I make the peanut sauce ahead? Absolutely. Store it in the fridge for up to 4 days. Reheat gently, adding water to thin if needed.
Is sate ayam gluten-free? Traditional kecap manis contains wheat. Use a gluten-free soy sauce mixed with brown sugar to make it gluten-free.
What if I don’t have a grill? You can cook the skewers under a broiler or in a grill pan on the stove. The char won’t be as smoky, but it will still be tasty.
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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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