Chicken satay (or sate ayam) is Indonesia’s most beloved street food. It consists of marinated chicken pieces on bamboo skewers. They are cooked on an open flame or charcoal grill and served with a tasty Indonesian-style peanut sauce.
The word satay (or sate) refers to skewered, grilled meat served with sauce. While chicken is by far the most popular choice, other options include beef, goat, pork, shrimp or vegetables. But a good peanut sauce is the key to whole culinary experience.
How the satay evolved from a fusion of Asian cuisines
The satay evolved through a blending of local and foreign cuisines. In the 19th centruy, Middle Eastern traders introduced the kebab to the port cities of Java and Sumatra. But it was the Tamil and Gujurati merchants who are credited with inspiring the grilling method. Local cooks adapted regional spices and ingredients and the satay was born.
From Indonesia, satay spread throughout Southeast Asia, becoming especially popular in Malaysia, Thailand, and Singapore — each adding its own twist.
Skewered and bite-size, satays are a versatile dish
Traditionally, satays are cooked and served at outdoor food stalls and eaten on-the-go. And because they can be eaten right off the skewers, it makes them an ideal appetizer at cocktail parties and standing receptions.
Satays can also be part of a main course. Side options include: rice cakes, cucumbers, pickled vegetables, salad, and vermicelli noodles.
My all-time favourite peanut sauce
What I like best about this recipe is the simplicity of dividing the flavouring ingredients betweeen the marinade and the sauce. The blend of fresh garlic, ginger, chili, lime, soy sauce and sugar work their magic through marinading. These same ingredients, mixed with fresh ground peanuts or natural peanut butter make a delicious dipping sauce.
Chicken Satay with Peanut Sauce
Equipment
- 8 bamboo skewers (12-inch)
- Outdoor barbecue grill (kitched stove broiler)
- Electric blender or food processor
- Large, shallow bowl or marinating dish
Ingredients
Marinade & Sauce Base (divided)
- 2 tbsp garlic minced
- 2 tbsp ginger minced
- ¼ cup sesame oil
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp rice vinegar
- 2 tbsp lime juice
- 2 tbsp sambal oelek chili paste
For the Peanut Sauce
- Half the marinade & sauce base
- ½ cup peanut butter
- ¼ cup water
For the Chicken
- Half the marinade & sauce base
- 1 tsp turmeric
- 1 ½ lbs boneless skinless chicken thighs (or breasts) cut into 1 ½-inch cubes
- ¼ cup chopped cilantro garnish
Instructions
- Mix the marinade and sauce base in a large bowl. Then pour half of the mixture into a blender or food processor.
- Add the remaining peanut sauce ingredients (peanut butter and water) to the blender. Blend until smooth. Transfer the sauce to a serving bowl, cover and set aside.
- Add the remaining marinade base to a marinating dish (ceramic or glass), stir in the turmeric. Add the chicken and then toss to coat with the marinade. Refrigerate for at least four hours (overnight is best).
- Soak the bamboo skewers in water for at least 20 minutes.
- Preheat the barbecue grill to medium-high (about 375-400 F)
- Thread the chicken onto the skewers.
- Brush the grill with oil or apply cooking spray.
- Grill the chicken for about 5 minutes per side (about 10 minutes total time) or until the chicken is cooked throughout.
- Serve with rice or vermicelli noodles and peanut sauce for dipping.
- Garnish with cilantro.
