Sate Ayam Chicken Skewers with Peanut Sauce
Tender marinated chicken skewers grilled over high heat and served with a rich, savory-sweet peanut sauce. Plan ahead: soak wooden skewers 30 minutes before grilling.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-in cubes
- 1/4 cup kecap manis (sweet soy sauce)
- 2 tbsp soy sauce
- 4 cloves garlic cloves, minced
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 2 tbsp vegetable oil
- 1/2 cup creamy peanut butter
- 1/2 cup full-fat coconut milk
- 2 tbsp fresh lime juice
- 2 tsp brown sugar
- 1/2 tsp red chili flakes
- 1/2 tsp salt
- 1 cucumber, sliced
Instructions
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1
In a bowl, whisk together 1/4 cup kecap manis (sweet soy sauce), 2 tbsp soy sauce, 4 cloves minced garlic cloves, 1/2 tsp ground turmeric, 1 tsp ground coriander, and 2 tbsp vegetable oil to make the marinade.
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2
Add 1.5 lbs cut into 1-in cubes boneless, skinless chicken thighs to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours).
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3
Make the peanut sauce: combine 1/2 cup creamy peanut butter, 1/2 cup full-fat coconut milk, 2 tbsp fresh lime juice, 2 tsp brown sugar, 1/2 tsp red chili flakes, and 1/2 tsp salt in a small saucepan. Warm over low heat, stirring, until smooth and combined. Remove from heat.
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4
Thread marinated boneless, skinless chicken thighs onto skewers, about 4-5 pieces per skewer.
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5
Preheat grill or grill pan to high heat. Grill skewers for 3-4 minutes per side, turning once, until the chicken is charred and cooked through to an internal temperature of 165 degrees F (74 degrees C).
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6
Serve skewers with peanut sauce on the side and 1 sliced cucumber.