How to Make Sate Ayam: Indonesias Iconic Grilled Skewers
Posted on Desember 15, 2025 — Category: GeneralHow to Make Sate Ayam: Indonesia’s Iconic Grilled Skewers Sate (Satay) is arguably Indonesia’s most famous dish, beloved globally for its smoky aroma and incredible flavor combinations. While there are countless regional variations (Sate Kambing, Sate Lilit, Sate Padang), Sate Ayam (Chicken Satay) served with a sweet and creamy peanut sauce is the undisputed classic. Making great satay requires three main components: perfectly marinated meat, a sweet and thick peanut sauce, and the unmistakable smoky char from grilling. Here is how you can make authentic Indonesian Chicken Satay at home. Ingredients
- The Chicken and Marinade
- 500g Boneless Chicken Thighs (recommended for juiciness) or Chicken Breast. Cut into 1-inch cubes.
- 1 tbsp Sweet Soy Sauce (Kecap Manis).
- 1 tbsp
- 1 tsp Ginger, grated.
- ½ tsp Turmeric powder.
- ½ tsp
- 20–25 Wooden Skewers, soaked in water for at least 30 minutes to prevent burning.
- The Peanut Sauce (The Heart of the Dish)
- 200g Raw Peanuts, fried or roasted until golden, then blended.
- 3 tbsp Sweet Soy Sauce (Kecap Manis).
- 2 tbsp Tamarind pulp (Asam Jawa), mixed with ½ cup hot water, then strained.
- 2 cloves
- 3 pieces
- 2-3 pieces Red Chili (optional, adjust for heat).
- 1 cup
- 1 tsp
- 1 tbsp Coconut Sugar (Gula Merah) or brown sugar.
- In a bowl, combine the cubed chicken with the sweet soy sauce, oil, grated ginger, turmeric powder, and salt.
- Mix well until every piece of chicken is coated.
- Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 4 hours for deeper flavor.
- Thread the marinated chicken cubes onto the soaked wooden skewers. Typically, 4–5 pieces of meat per skewer.
- Set the skewers aside.
- Prepare the Bumbu (Spice Paste): Blend the garlic, shallots, and chili (if using) into a smooth paste.
- Sauté: Heat 2 tablespoons of oil in a pot and sauté the spice paste until fragrant (about 3 minutes).
- Combine: Add the blended peanuts, tamarind water, sweet soy sauce, coconut sugar, and salt.
- Simmer: Pour in the cup of water. Bring to a boil, then reduce the heat and simmer until the sauce thickens to a creamy consistency (about 10–15 minutes). Stir frequently to prevent sticking. The sauce should be rich, savory, and sweet.
- Prepare the Grill: Preheat your grill (charcoal, gas, or pan-grill). Charcoal yields the best smoky flavor.
- Basting Sauce: Mix 3 tablespoons of the prepared peanut sauce with 2 tablespoons of sweet soy sauce and 1 tablespoon of oil. Use this mixture for basting.
- Grill: Place the chicken skewers on the hot grill. Grill for 3–4 minutes on each side.
- Baste: Halfway through the cooking process, generously brush the skewers with the basting sauce. Flip and baste the other side.
- Finish: Continue grilling until the chicken is cooked through and has a beautiful, caramelized char.
- Arrange the grilled skewers on a serving plate.
- Drizzle or pour the remaining warm peanut sauce generously over the top of the satay.
- Garnish: Top with chopped shallots and a sprinkle of fried shallots.
- Serve with: Steamed white rice, Lontong (compressed rice cakes), and a side of chili sauce (Sambal).