Sate ayam, or Indonesian chicken satay, is a beloved street food of skewered, grilled chicken known for its sweet-savory marinade and rich peanut sauce. This marinade recipe creates that signature caramelized, slightly charred exterior while keeping the chicken juicy inside. It works because the soy sauce, palm sugar, and aromatic spices balance each other perfectly, and the marinade doubles as a basting sauce for deeper flavor.
Ingredients
- 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch cubes
- 4 shallots, peeled and roughly chopped (about 1/2 cup / 80 g)
- 3 cloves garlic, peeled
- 2 candlenuts or 6 macadamia nuts (substitute 10 raw cashews)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) turmeric powder
- 1/4 cup (60 ml) sweet soy sauce (kecap manis)
- 2 tbsp (30 ml) regular soy sauce
- 2 tbsp (25 g) palm sugar, grated (or dark brown sugar)
- 1 tbsp (15 ml) tamarind paste mixed with 2 tbsp (30 ml) warm water
- 1 stalk lemongrass, white part only, bruised and sliced
- 2 tbsp (30 ml) vegetable oil, plus more for grilling
- Salt to taste
- Bamboo skewers, soaked in water for 30 minutes
Instructions
- In a food processor or blender, combine the shallots, garlic, candlenuts (or substitute), coriander, cumin, turmeric, and lemongrass. Pulse into a smooth paste, adding a splash of water if needed.
- Transfer the spice paste to a large bowl. Add the sweet soy sauce, regular soy sauce, palm sugar, tamarind water, and vegetable oil. Whisk until the sugar dissolves.
- Add the chicken cubes to the marinade and toss well to coat every piece. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
- If using bamboo skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Thread 4-5 chicken cubes onto each skewer, leaving a small gap between pieces so they cook evenly.
- Preheat a grill, grill pan, or charcoal grill to medium-high heat (about 375°F / 190°C).
- Grill the skewers for 4-5 minutes per side, basting with the remaining marinade (if any) during the first few minutes. Cook until the chicken reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer, about 10-12 minutes total.
- Remove from the grill and let rest for 2-3 minutes before serving. Serve with peanut sauce, rice cakes (lontong), and sliced cucumbers.
Tips
- Substitutions: If you can’t find kecap manis, mix 3 parts regular soy sauce with 1 part molasses or dark brown sugar. Candlenuts are traditional; macadamia nuts or raw cashews work well and add creaminess.
- Don’t skip the resting time: Marinating for at least 2 hours is key—shorter gives you bland chicken. Overnight is even better.
- Basting caution: Only baste with leftover marinade during the first few minutes of grilling. After that, use a fresh batch or plain oil to avoid cross-contamination from raw chicken juices.
- Grill temperature: Too high and the sugar will burn before the chicken cooks through. Medium-high heat with frequent turning yields a caramelized, not charred, result.
Serving Suggestions
Serve the sate ayam hot off the grill with a generous drizzle of peanut sauce, alongside steamed rice or lontong (compressed rice cakes). Add a side of acar (pickled cucumbers and carrots) or a simple cucumber and shallot salad for freshness. For a complete meal, pair with a bowl of clear chicken broth soup and a wedge of lime to squeeze over the skewers.
Variations
- Chicken breast: Use boneless, skinless breast instead of thighs; reduce grilling time to 8-10 minutes and watch carefully to avoid dryness.
- Spicy sate: Add 2-3 red bird’s eye chilies or 1 tsp (2 g) chili paste to the spice paste for heat.
- Beef sate (sate sapi): Substitute beef sirloin or tenderloin, cut into similar cubes. Grill to 145°F (63°C) for medium-rare, then rest 3 minutes.
- Vegan version: Use firm tofu or tempeh cubes; marinate for 1 hour and grill until heated through, about 5-6 minutes.
Storage and Reheating
Leftover cooked sate ayam can be refrigerated in an airtight container for up to 3 days. To reheat, place skewers on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or until heated through to 165°F (74°C). You can also microwave briefly, but the texture will be softer. Avoid reheating more than once. The raw marinade can be stored in the fridge for up to 3 days, but for best results, use it fresh.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but thighs are more forgiving and stay juicy over the high heat of grilling. If using breast, reduce the grilling time and consider brining for 30 minutes in saltwater to retain moisture.
Why is my sate ayam burning on the outside but raw inside? This usually happens when the grill is too hot or the skewers are too close to the heat. Lower the temperature to medium and move the skewers to a cooler part of the grill. Also, cut the chicken into uniform pieces so they cook evenly.
Can I bake the sate instead of grilling? Yes. Preheat your oven to 425°F (220°C) and place the skewers on a wire rack over a baking sheet. Bake for 12-15 minutes, turning once, until the chicken reaches 165°F (74°C). Broil for the last 1-2 minutes for char.
What is the best way to thread the chicken? Thread the cubes snugly but not tightly packed—leave a small gap so heat circulates evenly. Use two parallel skewers for larger pieces to prevent spinning when you turn them.
Can I freeze the marinated raw chicken? Absolutely. Place the chicken and marinade in a freezer-safe bag, remove air, and freeze for up to 3 months. Thaw overnight in the refrigerator before grilling. Do not refreeze after thawing.
Is there a substitute for kecap manis? Yes: mix 3 tablespoons (45 ml) regular soy sauce with 1 tablespoon (15 ml) molasses or dark brown sugar. This mimics the sweet, syrupy texture of kecap manis.
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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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