Margarita's International Recipes


Sate Ayam

Indonesian Chicken Sate

Indonesian Chicken Sate

This is a grilled recipe.

Sate is a dish of marinated meat skewers, grilled and served with optional sauces. Like many of Indonesia's most famous dishes, it originated in Java but has spread throughout the region. The Thai version, usually spelled satay, a mainstay of Thai restaurants, has become pretty well known in the States.

In Jakarta, you can find sate everywhere, from street stalls to five star restaurants - which is not surprising, as the dish is relatively easy to make and absolutely delicious. To make the recipe below, I combined two recipes - one from a five star hotel and another from a home cook -, and we were extremely pleased with the results.

The kaffir lime leaves are not absolutely necessary, but they do give the peanut sauce a very distinct and pleasant flavor.


Indonesian Chicken Sate


    For the chicken

  • 2 - 3 lbs of boneless, skinless chicken thighs, cut into bite-size pieces
  • 3 medium shallots, minced
  • 2 garlic cloves, minced
  • 1 red Thai chili, minced
  • 2 Tbsp ground coriander
  • 1 Tbsp ground nutmeg
  • 1 Tbsp ground cumin
  • 1 tsp paprika
  • salt to taste
  • 1 cup kecap manis (sweet soy sauce)
  • 1 Tbsp peanut oil
  • 1 Tbsp soy sauce
  • wooden skewers

    For the peanut sauce

  • 1 Tbsp peanut oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 tsp minced Thai chili
  • 1 cup peanut butter
  • 1 cup water
  • 2 kaffir lime leaves, smashed
  • 1/4 cup kecap manis (sweet soy sauce) or to taste
  • 1 - 3 Tbsp palm or brown sugar (optional)
  • juice of 1-2 limes


For the chicken

Place chicken, shallots, garlic, chili, coriander, nutmeg, cumin, paprika, salt, kecap manis, peanut oil and soy sauce in a large bowl and mix well, until chicken is fully coated. Marinate in the refrigerator for at least one hour.

Soak the wooden skewers in water, for at least 30 minutes.

Meanwhile, prepare the peanut sauce (directions below).

Oil the grill and preheat grill to medium.

Thread chicken through skewers.

Place the chicken skewers on the grill and grill, over direct heat, for about 4 minutes in each side. Serve with peanut sauce.

For the peanut sauce

Heat the oil in a small saucepan over medium-high heat. Add the shallots, garlic and chili and cook for a minute or two, until aromatic. Add the peanut butter, water and kaffir lime leaves and stir until combined. Stir in the kecap manis, sugar (if using) and lime juice. Cook until it has the consistency you desire - add more water if it's too thick. Taste and adjust seasonings.

Adapted from Ciptoroso's recipe at The Jakarta Post and Mochachocolata Rita's recipe at Rasa Malaysia.

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