Javanese Chicken Satay (Sate Ayam)

This quick chicken kebab from Java, Indonesia combines marinated chicken with a delectable peanut-coconut sauce.

Chicken satay has become a quick grab-and-go protein snack over the last few decades, but not many people consider making it at home. True chicken satay comes from Indonesia, where pieces of marinated chicken are skewered, grilled over charcoal and served with a sweet peanut-coconut sauce. There are many variations across Indonesia, but the true home of satay is in Java. Given its origin, these are great contenders to cook on a barbecue, and the peanut-coconut sauce is prepared by simply melting the ingredients together. Naturally, this sauce can be made ahead and even frozen - highly recommended considering these little chicken sticks are highly addictive. Once re-heated, the sauce melts back to its glossy glory. Enjoy satay as a high-protein snack or make a meal of them with some fried rice and beansprouts. Let’s go!

INGREDIENTS (serves 4x)

MARINATED CHICKEN

• 6x boneless chicken thighs, diced

• 4x cloves garlic, grated

• 2cm piece of galangal, grated (available in Asian supermarkets) - optional

• 1 tsp salt

• 1 tablespoon tamarind concentrate (or 2 tsps lime juice)

• 3 tablespoons ketchup manis (Indonesian soy ketchup) - available in Asian supermarkets (or use 4 tsps dark soy sauce and 4 tsps honey)

• 1 tsp ground coriander

• 1/2 tsp ground turmeric

• 2-4x birds eye chillies

  SATAY SAUCE

• 2x cloves garlic, grated

• 1x chilli, sliced (birds eye chilli or red chilli) - optional

• 1x shallot, grated

• 1 tablespoon brown sugar or coconut sugar

• 1 tablespoon tamarind concentrate or lime juice

• 1 tablespoon ketchup manis (or use 2 teaspoons dark soy sauce and 2 tsps honey)

• 1/2 tsp ground coriander

• 1x stalk of lemongrass, slit in half

• 400g coconut milk

• 250g peanut butter (smooth or chunky)

WALKTHROUGH

1. First, let’s marinate the chicken. Add the 6x diced, boneless chicken thighs to a mixing bowl. Grate in 4x cloves of garlic and a 2cm piece of galangal, if using. Add 1 tsp salt, 1 tablespoon tamarind concentrate (or 2 tsps lime juice), 3 tablespoons ketchup manis, 1 tsp ground coriander, 1/2 tsp ground turmeric and 2-4x chopped birds eye chillies. Combine the chicken with the marinade and allow to marinate for 20 minutes or up to 24 hours.

   

   

2. Now let’s prepare the peanut-coconut sauce. In a saucepan, combine all of the sauce ingredients. Place the pan onto a medium heat and allow the ingredients to melt together. Simmer the sauce for 10-15 minutes, stirring occasionally until it thickens and becomes rich. It should be the consistency of Greek yoghurt. This sauce will thicken further on cooling - this is normal.

   

   

   

3. Now let’s grill the chicken. Thread the pieces of marinated chicken onto some skewers, making sure to compact the pieces together. Place the skewers onto a baking tray or a wire rack. You can grill the skewers on a barbecue, or roast in an air-fryer or oven at 220C for 15-18 minutes, until the meat is deeply-coloured and charred in places.

   

   

4. To serve, you can brush the satay chicken skewers with the coconut-peanut sauce, or serve the sauce alongside as a dip. Enjoy them on their own or with rice and beansprouts. Enjoy!