Sate Ayam – Authentic Indonesian Chicken Satay with Peanut Sauce
This sate ayam recipe brings Indonesia’s iconic chicken satay to your grill. The coconut milk marinade infuses rich flavour while the peanut sauce adds creamy sweetness. Simple, aromatic, and full of texture, it’s perfect with steamed rice, cucumber, or lontong for an authentic Indonesian-style meal.
Ingredients
- 600 g chicken thighs boneless, cut into 2 cm cubes
- 2 cloves garlic minced
- 3 shallots finely chopped
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp palm sugar grated
- 100 ml coconut milk
- 1 tsp tamarind juice
- 1 tsp kecap manis sweet soy sauce
- 1 tsp salt
- 2 tbsp vegetable oil
- 150 g peanuts roasted ground
- 200 ml water
- 1 tsp chili paste adjust to taste
- ½ tsp shrimp paste optional
- 1 tbsp lime juice
Instructions
- Combine the garlic, shallots, coriander, turmeric, palm sugar, salt, and vegetable oil into a smooth paste. Mix in the coconut milk, tamarind juice, and kecap manis until the colour deepens to gold. Coat the chicken pieces evenly, cover, and leave to marinate in the fridge for at least three hours or overnight for deeper flavour.
- Thread the chicken onto skewers, packing them snugly but not too tightly. Preheat the grill until hot, then cook the skewers over medium-high heat for 3 to 4 minutes on each side, basting with leftover marinade. Turn until the edges are caramelised and lightly charred.
- For the sauce, blend roasted peanuts, chili paste, and shrimp paste (if using) with water to form a thick mixture. Simmer gently in a saucepan for five minutes, stirring constantly. Add lime juice and adjust seasoning until balanced. The sauce should coat a spoon and hold its shape.
- Serve the satay hot, spooned generously with peanut sauce, and finish with a drizzle of kecap manis if you like a glossier finish.
Notes
Chicken thighs hold up beautifully to grilling and stay moist, even if slightly overcooked. Breast meat works too, but the fat in thighs gives a more traditional, juicy texture. Tamarind juice adds gentle acidity that balances the coconut milk’s richness, so avoid skipping it.
Palm sugar is essential for its smoky sweetness. If you can’t find it, dark brown sugar does the job but lacks that caramel edge. The roasted peanuts are best if freshly ground, as they release a natural oil that helps thicken the sauce without extra fat.
Nutrition
Calories: 470kcalCarbohydrates: 12gProtein: 35gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 115mgSodium: 520mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 220IUCalcium: 35mgIron: 2.8mg
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