Chicken Satay (Sate Ayam)
A classic Indonesian grilled chicken dish featuring tender strips of dark meat chicken marinated in a flavorful spice paste with candlenuts, garlic, and chilies, then grilled on skewers and served with a rich peanut dipping sauce.
Ingredients
- •5 pieces candlenuts or cashews, or 10 blanched almonds
- •5 cloves garlic
- •2 pieces fresh chiles
- •1 teaspoon Sea salt
- •1 tablespoon ground coriander
- •½ teaspoon black pepper
- •½ teaspoon cayenne pepper
- •2 tablespoons vegetable oil
- •½ cup raw peanuts
- •1 tablespoon kecap manis
- •1⅝ pounds boneless chicken
- •750 grams skinless dark chicken meat
- •¼ inch chicken strips
Cooking Instructions
- 1.
Soak 14 medium bamboo skewers for 30 minutes in cold water.
30 min
- 2.
To make the marinade: Put the candlenuts, garlic, chilies, and a little salt in a mortar and grind with a pestle until you have a fine paste-you can also do this in a food processor. Transfer to a bowl. Add the coriander, black pepper, and cayenne and mix well.
10 min
- 3.
Heat the vegetable oil in a skillet over medium heat. Add the candlenut-garlic mixture and fry until lightly colored, 2 to 3 minutes. Add the peanuts and kecap manis and fry for another couple of minutes. Let cool.
5 min
- 4.
Prepare a charcoal fire in an outdoor grill or preheat the broiler to high.
10 min
- 5.
To prepare the satay: Marinate the chicken in the sauce for at least 30 minutes or longer, then scrape the marinade off the chicken before threading it equally onto the skewers. Grill or broil for 3 minutes on each side, or until completely cooked through.
36 min
- 6.
Meanwhile, scrape the leftover marinade into a small saucepan. Add 1/2 cup (125 ml) water and a little more kecap manis (or a little sugar) and bring to a boil over medium heat. Transfer to a small bowl and serve as a dipping sauce with the grilled chicken.
10 min
