Chicken Satay (Sate Ayam)

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This authentic chicken satay, known traditionally as sate ayam, is a vibrant Indonesian classic that brings together bold spices and rich nuttiness. By using succulent dark chicken meat marinated in a fragrant paste of chillies, garlic, and ground peanuts, each skewer delivers a deeply savoury flavour with a hint of heat. The addition of kecap manis provides a characteristic caramelised sweetness that balances the spice perfectly, making this a standout dish for any summer barbecue or midweek dinner.

As a high-protein option, these grilled skewers are as nutritious as they are delicious. They are ideal for those looking for a satisfying, low-carb meal that doesn't compromise on taste. Serve these tender skewers with the warm dipping sauce and perhaps a side of cool cucumber salad or steamed jasmine rice for a complete and balanced homemade feast.

Ingredients for Chicken Satay (Sate Ayam)

5 candlenuts or cashews, or 10 blanched almonds
5 cloves garlic
2 fresh chillies, cut into medium chunks
Sale marino
1 cucchiaio di coriandolo macinato
Finely ground black pepper
1/2 cucchiaini di pepe di Cayenna
2 cucchiai di olio vegetale
120ml (75 g) raw peanuts, finely ground
1 tablespoon kecap manis (or 1 teaspoon sugar), plus more for the sauce
450g 275g (750 g) boneless, skinless dark chicken meat, cut into long strips 1/4-inch (0.5 cm) thick

How to make Chicken Satay (Sate Ayam)

Soak 14 medium bamboo skewers for 30 minutes in cold water.

To make the marinade: Put the candlenuts, garlic, chilies, and a little salt in a mortar and grind with a pestle until you have a fine paste—you can also do this in a food processor. Transfer to a bowl. Add the coriander, black pepper, and cayenne and mix well.

Heat the vegetable oil in a skillet over medium heat. Add the candlenut-garlic mixture and fry until lightly coloured, 2 to 3 minutes. Add the peanuts and kecap manis and fry for another couple of minutes. Let cool.

Prepare a charcoal fire in an outdoor grill or preheat the grill to high.

To prepare the satay: Marinate the chicken in the sauce for at least 30 minutes or longer, then scrape the marinade off the chicken before threading it equally onto the skewers. Grill or grill for 3 minutes on each side, or until completely cooked through.

Meanwhile, scrape the leftover marinade into a small saucepan. Add 120ml (125 ml) water and a little more kecap manis (or a little sugar) and bring to a boil over medium heat. Transfer to a small bowl and serve as a dipping sauce with the grilled chicken.

Avvertenza

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