Sate Ayam — Print Recipe — The Culinary Codex

Tender chicken skewers marinated in turmeric and coriander, grilled over charcoal and served with creamy peanut sauce and lontong rice cakes.

Ingredients

600g boneless chicken thighs, cut into 2cm cubes
20 bamboo skewers, soaked in water for two hours
2 tbsp kecap manis (Indonesian sweet soy sauce)
1 tsp ground turmeric
1 tsp ground coriander
3 cloves garlic, minced
2 tbsp vegetable oil, plus extra for basting
Juice of 1 lime
1 tsp salt
For peanut sauce: 200g roasted peanuts, 2 cloves garlic, 2 red chilies, 3 tbsp kecap manis, juice of 1 lime, 100ml warm water
Lontong rice cakes for serving
Sliced cucumber and shallots for garnish

1 Combine the kecap manis, turmeric, coriander, garlic, oil, lime juice, and salt in a large bowl, then add the chicken cubes and toss until every piece is evenly coated in the marinade.
2 Cover the bowl with cling film and refrigerate for at least four hours or preferably overnight, allowing the turmeric and aromatics to penetrate deeply into the chicken for maximum flavour.
3 Thread four to five pieces of marinated chicken onto each pre-soaked bamboo skewer, packing them closely together so the edges touch, which helps the meat stay juicy during grilling.
4 Prepare the peanut sauce by grinding the roasted peanuts, garlic, and chilies in a food processor until coarse, then mixing in the kecap manis, lime juice, and warm water until you achieve a pourable consistency.
5 Preheat a charcoal grill or grill pan to high heat, then brush the grates lightly with oil. Place the skewers on the grill and cook for three to four minutes per side, basting with oil.
6 Turn the skewers only once to develop a lightly charred exterior while keeping the chicken moist inside. The total cooking time should be about seven to eight minutes until the juices run clear.
7 Arrange the grilled satay skewers on a platter alongside sliced lontong rice cakes, cucumber rounds, and shallot rings, with a generous bowl of the peanut sauce for dipping.